Easter is one of my favorite holidays! When I was a little kid (and well, basically until I graduated college), my mom would hide Easter eggs all over the house for my brother and me to find. I remember one year when I was pretty young, we were traveling, and I was so worried that the Easter bunny wouldn’t find us… he did, of course, and he left us circus tickets. And then there was the year when Mr. Bunny brought us a basket of beanie babies (also awesome at the time). I love that the Easter Bunny would bring us things/toys rather than always giving us candy, but I have to admit, getting candy was a pretty great treat too. If you celebrate Easter but don’t want your kids overindulging in unhealthy treats, try making these pretty little chocolate-covered cashew butter Easter eggs: Not only are these candy eggs gluten-free AND vegan, they’re sweet and nutty and made with 5 ingredients: Top them with crushed pistachios, macadamia nuts, dried fruit, freeze-dried fruit – anything you can think of! It’s a fun way to “color” these candy eggs. I’m sure you can use another nut butter here, I just happen to love the mild and sweet flavor of cashews and think they make a great base for gluten-free desserts (see: cashew butter blondies). This recipe will make about 10-12 candy eggs. Happy Easter!
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