Salted caramel Easter eggs
Cashew butter
  • 2 cups raw cashews
Salted caramel
  • ½ cup coconut sugar
  • ½ cup coconut cream
  • 1 tsp vanilla extract
  • ¼ tsp salt
Chocolate eggs
  • Salted caramel
  • 50g raw cacao butter, melted
  • ⅓ cup cashew butter
To make the cashew butter
  1. Add the cashews to a food processor fitted with S blade. Process the nuts until the butter is smooth – it should take around 15 minutes all up. At about 2 minutes, the oils will start being released and the mixture will start to "jump". Keep blending. At around the 5 min mark you will need to start stopping every 30 sec or so to scrape the sides and bottom. It should start to come together around 10 minutes but keep blending to get silky smooth cashew butter.
To make the salted caramel
  1. Add all ingredients to a small saucepan.
  2. Bring to a low rolling simmer and cook 8-10 minutes, stirring occasionally. It's done when it's darkened in colour, reduced in size and has a lovely rich caramel flavour.
To make the eggs
  1. Combine the salted caramel with ⅓ cup cashew butter and stir until smooth. Slowly pour in melted cacao butter, stirring constantly.
  2. Pour into moulds, and place in the fridge or freezer until set.
Recipe by to her core at