Happy Spring everyone!!! I have felt the change coming on for weeks, but now that it is official, I can really start looking forward to there potentially being sunnier days. Or at least maybe not raining everyday?
There are beautiful blooms in the yard and our pear trees are full of flowers. My red peony shoots are up and there are no more bare branches in the garden. I hear the birds chirping in the morning and they all bathe in our fountain in the evening- those are my best signs that Spring is really here.
I am celebrating Spring today and Easter, which is just a week away. Monday morning the girls and I are going to be on New Day Northwest (KING5- 11AM) showing you guys how we made some of our favorite Easter treats for this year. 
The girls got really excited and really into these treats and totally helped make everything. You can pop over to Pia’s Blog to see more treats- she posted all about these Brownie Chicks and Bunnies as well as Bunny Tails and Chocolate Dipped Rice Krispie Treat Bars. I think she is even planning a homemade Peeps post for later this week!
But I am here with my favorite of the treats we are showing tomorrow morning. This is like the very grownup version of Reese’s Peanut Butter Eggs. Since Pia is allergic to peanuts, I wanted to make these with cashew butter (although I also know from experience that almond butter is awesome too!) It is so creamy and rich and totally amazing, especially when combined with chocolate. We used Vegan chocolate and butter, but you could make these any way that you wanted. 
I got the mold for $1.99 at a local Seattle store, but they have them on-line too. The whole thing was actually very easy for such a beautiful result- I am definitely bringing a plate of these to Easter dinner!
- 1 cup cashew butter
- ¼ cup vegan butter, at room temperature
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 2 cups powdered sugar
- 2 cups vegan chocolate chips
- 1 tablespoon coconut oil, melted
- Microwave or in a double boiler melt the chocolate. Whisk until smooth and then whisk in the coconut oil. Use a small spoon to spoon the chocolate into the egg mold, spreading it so that you have an even, smooth, thin layer. Place the mold with the chocolate into the freezer.
- While the chocolate shell is setting up, make the filling. In the bowl of a standing mixer fitted with a whisk attachment, combine the cashew butter, vegan butter, vanilla and kosher salt. Whip until fluffy and completely combined. Add the powdered sugar to the bowl and whip until you have a uniform dough. It will be soft, but not sticky. Set aside.
- After 10 minutes the chocolate shell will have firmed up and you can gently push the filling into the mold. Use a small butter knife or off set spatula to smooth the filling at the top so it is all the way to the top of the mold and then smoothed over the top. Now spoon a little more melted chocolate over the top of the filling, smoothing it to the edges. Place the mold back in the freezer for 20 minutes.
- Pop the eggs out of their mold (this will be very easy) and trim the edges if you need to with a paring knife. Decorate if desired.
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Wow Heather!! Beautiful!!!
These chocolate eggs are so flipping cute! Such a fun way to celebrate Easter!
What a cute Easter treat!
These look so good and what a great use for cashew butter!
Omg i love that you used cashew butter in these!!! my favorite nut butter! 🙂
These are so sweet, Heather! Homemade treats in Easter baskets are always the best.
These are SO cute I could literally eat ’em all up 🙂