Easy Cashew Coconut Eggs Recipe – Chocolate Dipped & Gluten-Free

Last Updated on 2 months by Neha Deshmukh

Easy Cashew Coconut Eggs Recipe – Chocolate Dipped & Gluten-Free

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that doesn’t require a ton of effort or a long list of ingredients. And if you happen to be gluten-free, or just trying to eat a little healthier, even better! Well, let me tell you, these cashew coconut eggs are a total game-changer. They’re surprisingly delicious, super cute, and honestly, a lot of fun to make. I first stumbled upon a similar recipe a few years ago and have been tweaking it ever since to get it just right.

Why You’ll Love This Recipe

These little eggs are seriously addictive! They’re naturally gluten-free, vegan-friendly (depending on your chocolate choice – more on that later!), and packed with healthy fats from the cashew butter and coconut oil. Plus, the chocolate coating takes them to a whole new level of deliciousness. They’re perfect for gifting, Easter celebrations, or just a little something special to enjoy yourself. And honestly, who can resist a chocolate-covered treat?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cashew coconut eggs:

• 1 cup cashew butter
• 2 tablespoons maple syrup
• 3 teaspoons coconut flour
• 1 tablespoon coconut oil
• 1 cup chocolate chips
• 1 tablespoon coconut oil (for chocolate coating)
• Optional toppings: crushed nuts, freeze-dried fruit

Ingredient Notes

Let’s talk ingredients for a sec, because choosing the right ones can really make a difference!

Cashew Butter: Choosing the Right Kind
I prefer using a smooth, creamy cashew butter. You can use store-bought or make your own! Just make sure it’s not overly salted, as that can throw off the sweetness of the eggs. Around 240g of cashew butter is what you’re looking for.

Coconut Flour: A Gluten-Free Staple
Coconut flour is amazing for gluten-free baking. It’s super absorbent, so a little goes a long way. Don’t substitute it with other flours – it really won’t work the same! About 15g of coconut flour is perfect.

Coconut Oil: Varieties and Flavor Impact
You can use refined or unrefined coconut oil. Refined has a neutral flavor, while unrefined will give a subtle coconut taste. I usually go with refined for these eggs, so the cashew flavor really shines through. Roughly 15ml of coconut oil is needed.

Maple Syrup: Natural Sweetener Options
Maple syrup adds a lovely natural sweetness. You could also use agave nectar or honey, but the flavor will be slightly different. About 30ml of maple syrup is ideal.

Chocolate Chips: Dark, Milk, or White?
This is where you can really get creative! I love using dark chocolate for a richer flavor, but milk chocolate or even white chocolate work beautifully too. Just make sure it’s a good quality chocolate for the best results. Around 170g of chocolate chips will do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a small saucepan, combine the cashew butter, maple syrup, and 1 tablespoon of coconut oil. Heat it up on low, stirring frequently, until everything is nice and smooth.
2. Now, gradually add the coconut flour to the mixture, mixing until it’s fully incorporated. It will start to thicken up pretty quickly.
3. Cover the mixture and pop it in the fridge for at least an hour. This helps it firm up so you can actually shape the eggs.
4. Once chilled, use a small cookie scoop to portion out the mixture. Roll each portion into an egg shape and place them on a tray lined with parchment paper.
5. Freeze the eggs for 1-2 hours. This is crucial for getting a good chocolate coating.
6. While the eggs are freezing, melt the chocolate chips and the remaining tablespoon of coconut oil using a double boiler. Stir until smooth and glossy.
7. Dip the frozen eggs into the melted chocolate using a fork. Make sure they’re fully coated!
8. If you’re feeling fancy, decorate with your favorite toppings – crushed nuts, freeze-dried fruit, sprinkles… the possibilities are endless!
9. Place the chocolate-covered eggs back on the parchment-lined tray and refrigerate until the chocolate hardens, about 30 minutes.

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect cashew coconut eggs:

Achieving the Perfect Consistency
If your mixture is too sticky, add a tiny bit more coconut flour, a half teaspoon at a time. If it’s too dry, add a drop of coconut oil.

Preventing Cracking During Freezing
Make sure the mixture is well-covered in the fridge to prevent a skin from forming, which can lead to cracking.

Smooth Chocolate Coating Techniques
Using a fork to dip the eggs makes it easier to remove excess chocolate. Gently tap the fork on the side of the bowl to get a nice, even coating.

Variations

Vegan Adaptation
These are already pretty vegan-friendly! Just make sure you use vegan chocolate chips.

Gluten-Free Confirmation
Double-check that your chocolate chips are certified gluten-free if you’re strictly avoiding gluten.

Spice Level (Optional: Add a pinch of cinnamon!)
My friend Sarah loves adding a tiny pinch of cinnamon to the cashew mixture for a warm, cozy flavor. It’s delicious!

Festival Adaptations (Easter, Diwali gifting)
These are perfect for gifting! Package them up in pretty boxes or cellophane bags for a thoughtful homemade present. They’re especially cute for Easter, but also work beautifully for Diwali.

Serving Suggestions

Honestly, these are great on their own! But if you want to get fancy, you can serve them with a side of fresh fruit or a dollop of coconut yogurt.

Storage Instructions

Store the cashew coconut eggs in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.

FAQs

Are these eggs supposed to taste like coconut?
You’ll get a hint of coconut from the coconut flour and oil, but the cashew butter is the dominant flavor.

Can I use almond butter instead of cashew butter?
You can! Almond butter will give a slightly different flavor, but it will still be delicious.

How long will these keep in the freezer?
They’ll keep in the freezer for up to a month, but they’re best enjoyed within a few weeks for optimal flavor and texture.

What’s the best way to melt the chocolate without burning it?
A double boiler is the safest way to melt chocolate. If you don’t have one, you can use a heatproof bowl set over a simmering pot of water. Just make sure the bottom of the bowl doesn’t touch the water.

Can I make these without a double boiler?
You can melt chocolate in the microwave in 30-second intervals, stirring in between, but it’s much easier to burn it that way. I highly recommend using a double boiler if possible!