CARROT CAKE CASHEW EGGS – when carrot cake and “peanut butter” Easter eggs collide. And when the main ingredients require just 3 simple ingredients (and one of them is carrot baby food cuz I’m lazy!) you can’t beat this quick and easy Easter Recipe suited for a vegan AND paleo lifestyle! No grains. No dairy. No peanuts….and coated with coconut butter for the “coconut element”! CREAMY on the inside with a firm outer “shell”. Made in minutes, eaten in seconds!
Ingredients:
3/4 cup carrot baby food
1/2 cup of Artisana Organics Cashew Butter (one time use code: lilsipper)
6 scoops of my x Nuzest Vanilla Digestive Protein Powder
1/2 cup coconut butter + 1/2 Tbsp coconut oil
Coconut shreds *optional
Method:
First mix carrot baby food and cashew butter, then add protein powder and continue mixing. Scoop out into balls then shape into an egg. Place eggs in freezer while melting coconut butter. Melt coconut butter with 1/2 Tbsp of coconut oil then coat chilled eggs with coconut butter. The coating should harden fast. *Option to coat with coconut shreds. Store in refrigerator.
Carrot Cake Cashew Eggs
Ingredients
- 3/4 cup carrot baby food
- 1/2 cup of Artisana Organics Cashew Butter (one time use code: lilsipper)
- 6 scoops of my x Nuzest Vanilla Digestive Protein Powder
- 1/2 cup coconut butter + 1/2 Tbsp coconut oil
Instructions
- First mix carrot baby food and cashew butter, then add protein powder and continue mixing.
- Scoop out into balls then shape into an egg. Place eggs in freezer while melting coconut butter.
- Melt coconut butter with 1/2 Tbsp of coconut oil then coat chilled eggs with coconut butter. The coating should harden fast. Store in refrigerator.
