Easy Cadbury Creme Eggs (Vegan- & Paleo-friendly)

By DeliciouslyDished

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Ingredients

• 1/4 cup coconut butter (homemade or store-bought), at room temperature
• 1/4 cup raw cashew butter
• 2 tablespoons pure maple syrup (or honey)
• 1/4 teaspoon turmeric
• 1 cup 70% or darker chocolate chips

Details

Servings 8
Adapted from detoxinista.com

Preparation

Step 1

Combine the coconut butter, raw cashew butter, and maple syrup in a bowl and stir well to combine. Scoop two tablespoons of that mixture into a separate bowl and add in the ¼ teaspoon of turmeric. Stir well to mix, creating the yellow “yolk” filling.
Place both bowls in the fridge to chill for 10 minutes, or until the mixture is solid enough to be shaped with your hands. (If you chill the mixture too long it may become too firm to work with– in that case, just place it on the counter until it starts to come to room temperature again.)
To create the egg filling, scoop 1 tablespoon of the white filling and roll it between your hands to create a ball, then press it flat. Scoop ½ teaspoon of the yellow filling and place it in the center of the white filling, as pictured below.
Wrap the white filling around the yellow filling, and roll it into a ball, as pictured above. Repeat with the rest of the mixture, creating about 8 small eggs. Place in the freezer to set until firm.
To complete the eggs, melt the dark chocolate chips in a double-boiler over the stove and use a spoon or spatula to coat each frozen egg. (The coating should solidify pretty quickly, thanks to the chilled filling.) Depending on your preferences, feel free to add a second coating of dark chocolate for a thicker chocolate shell.
These eggs can be stored at room temperature for several hours, but if you don’t plan on serving them until the next day, I’d recommend keeping them in the fridge overnight so they don’t spoil. Enjoy chilled or at room temperature!
Notes:

If you don’t want to use coconut butter, you can replace it with more cashew butter instead, but the filling will be significantly more tan/brown in color, making the yellow-colored yolk less noticeable.
I use dark chocolate chips in this recipe so that the eggs can be served at room temperature, but if you’d prefer a homemade chocolate coating and serve the eggs directly from the fridge.
You can use another type of nut or seed butter, if you prefer, but the color and flavor will be affected.