Toddler-friendly Easter Eggs - I actually made these for myself and they are very decadent! If giving to your child, I would cut into smaller pieces as Leo definitely couldn’t finish a whole one.
240g cashew butter (or any nut butter - you could try with seed butter if your child has a nut allergy)
3-4 tbsp of liquid sweetener (I used agave but you could also use rice malt syrup)
2 tsp vanilla bean paste or essence
3/4 cup almond flour
For chocolate coating
130g 70% dark chocolate (you could use carob or any other type of chocolate)
1/4 cup coconut oil
Line medium baking tray with baking paper, set aside.
In a mixing bowl combine cashew butter (you may want to heat this briefly before combining as it will be easier to work with), almond flour, sweetener and vanilla. You should be able to press the mixture between to fingers without it sticking to your fingers (see video). If needed, add more almond flour.
Shape into eggs (I made mine quite big as I didn’t want them to be a choking hazard but shape them to desired consistency)
Chill in the freezer for 20-30 minutes or until hard.
Melt chocolate with coconut oil in a heat-proof bowl over a saucepan of boiling water.
Place cold eggs on spatula and use a spoon to cover each egg with chocolate. Carefully place on lined baking tray. Once all eggs are covered, place in freezer to set. Do as many coatings as you like. Option to drizzle eggs as an additional layer (or use sprinkles of choice to decorate)
You could sprinkle with crushed pistachios, desiccated coconut or sprinkles (there are now sprinkles without artificial colours)
Enjoy! Store in fridge until ready to be eaten.