Dessert eggs made with Stokes Purple® sweet potato purée, cashew butter, and dark chocolate. Perfect for an Easter treat or candy substitute.
Hey guys, it’s April.
And it’s my birthday!!!
This honestly might go down as the strangest birthday in my personal history.
I made a point to get up and get dressed today to carpe diem the sh** out of the big 3-2.
After being serenaded by my virtual yoga class via zoom, I dawned the blue polka dot dress that I originally had purchased for a vineyard celebration.
So I’ve been sashaying around the house all day, literally all dressed up with nowhere to go.
I figured since we’re all staying home, we could practice some easy recipes for Easter with pretty colors!
These Purple Sweet Potato Cashew Butter Eggs are pretty in purple, packed with Stokes Purple® sweet potato purée, cashew butter, and dark chocolate.
No baking required, these easy eggs are perfect to make to share both physically or virtually this Easter!
Make Your Own Vegan Easter Eggs
Every year once my birthday hits I realize that Easter is upon us.
And with Easter comes warmer weather, flowers, spring spreads, and cute candies.
Last year I made my Dark Chocolate Peanut Butter Eggs to celebrate!
I don’t know about you, but ever since then I’ve been craving more clean vegan candy in oblong ovals.
These Purple Sweet Potato Cashew Butter Eggs are made with just five ingredients!
Can we just agree to make candy eggs a year-round thing?
What You Need to Make Purple Sweet Potato Cashew Butter Eggs
The recipe begins with super simple purple sweet potato egg rounds that are easy to make by hand with just four ingredients–
- Stokes Purple® sweet potato purée
- cashew butter
- maple syrup
- coconut flour
- dark chocolate
That’s it!
For the cashew butter, I recommend using one that is just cashews and sea salt, or even better, just cashews!
You want the dough to be thick and moldable, so feel free to add a little extra coconut flour to thicken things up if you find it’s too runny to work with.
How to Turn Purple Sweet Potatoes into Candy
Purple is the new pastel when it comes to Easter treats, guys.
Using Stokes Purple® sweet potatoes is the perfect way to achieve vibrant Easter colors without any artificial dyes or flavorings.
This unique variety of potato, exclusive to Frieda’s, has a purple skin and rich purple flesh that intensifies when cooked.
Also, purple sweet potatoes are naturally high in antioxidants, Vitamin C, and fiber, packing this healthier candy recipe with nutrition.
Try blending them into a purple purée to incorporate a hint of sweetness and a lot of flavor into these eggs wrapped in chocolate!
Tips & Tricks
The trick to making these eggs is to freeze between every step.
This ensures you have a solid egg to work with between dunks of warm chocolate.
My ideal purple “eggs” are heavier on the purple to chocolate ratio, but if you prefer a thicker chocolate coating, try double dipping the eggs for a more intense flavor.
To do this, freeze the first chocolate coating until solid, then re-dip for a second round of dark chocolate deliciousness.
I like to instead drizzle mine with excess chocolate for a fun aesthetic.
How to Serve Purple Sweet Potato Cashew Butter Eggs
Enjoy these Purple Sweet Potato Cashew Butter Eggs as a vibrant and sweet Easter treat.
This would be a fun recipe to make with your family and kiddos to celebrate spring.
They’re great for everyone because they’re vegan, gluten-free, grain-free, oil-free, and refined sugar-free.
If you can’t find Stokes Purple® sweet potatoes near you, you can also order them at Frieda’s online for delivery!
If you don’t finish them all on Easter, that’s OK!
They keep in the fridge for up to one week and can be frozen for a month or more.
More Vegan Easter Treats
-
Coconut Almond Rolled Dates
-
Homemade Vegan Chocolate Bunnies & Eggs
-
Toasted Coconut Bird’s Nests
-
Peanut Butter Dark Chocolate Eggs
I Want to Hear From You
If you make this Purple Sweet Potato Cashew Butter Eggs recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Purple Sweet Potato Cashew Butter Eggs
- Total Time: 35 minutes
- Yield: 12-14
- Diet: Vegan
Description
Dessert eggs made with Stokes Purple® sweet potato purée, cashew butter, and dark chocolate. Perfect for an Easter treat or candy substitute.
Ingredients
- 1 cup Stokes Purple® sweet potato purée (1–2 Stokes Purple® sweet potato + 2–4 TBSP unsweetened almond milk)
- 1/2 cup creamy cashew butter
- 2–4 TBSP pure maple syrup
- 1/4 cup coconut flour
- 8 oz. vegan dark chocolate chips or bar, chopped
Instructions
- First, prepare your Stokes Purple® sweet potato purée on the stovetop. Scrub the Stokes Purple® sweet potato and pat them dry. Peel the skins from the potatoes with a potato peeler and dice into small squares. Bring a pot of water to a boil, add diced sweet potato to a steamer basket, and steam for 8-10 minutes, until fork tender. Allow to cool slightly, then add cooled Stokes Purple® sweet potato flesh to a high speed blender with a splash of almond milk and blend until smooth. Add more almond milk in 1 TBSP increments to reach desired consistency. Set purée aside.
- Line a baking sheet with parchment paper and set aside.
- Add cashew butter to a medium mixing bowl along with the Stokes Purple® sweet potato purée, maple syrup, and coconut flour, and stir to combine. The result should be a dense dough that you can easily roll into balls. If it’s too runny, add a tablespoon more coconut flour.
- Use a cookie scoop, scoop out rounded ~1.5″ Tablespoon balls of dough and gently form into a disc/egg shape. Place balls on parchment-lined baking sheet and continue until you have about a dozen uniform eggs.
- Transfer the pan to the freezer to chill while preparing the chocolate.
- Add the chopped chocolate to a small saucepan over medium heat and warm until the chocolate is completely melted. Transfer the chocolate to a bowl.
- When the eggs are solid and cold to the touch, remove from the freezer and begin dipping in the chocolate. Use a spoon or fork to dip the eggs in the melted chocolate, ensuring all sides are coated. Tap the excess chocolate off to avoid run off. Place chocolate coated eggs back on the parchment-lined dish or baking sheet and repeat until all eggs are dipped. Place the eggs back in the freezer to set.
- When the chocolate shell is firm to the touch, remove eggs from freezer and drizzle with additional chocolate, if desired. Place back in the freezer to set once more.
- Enjoy immediately! Store leftover eggs in the refrigerator for up to one week or in the freezer up to one month.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Frieda’s, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
I just returned from the Philippines where I was a non-medical volunteer for a Rotary medical mission. I was introduced to the purple sweet potato, which was transformed into so many delicious Ube dishes. I can’t wait to try this!! 💜 thank you!
Hi Linda,
I’m so glad you were able to try purple sweet potato. Please let me know how you like the recipe!
XOXO Lauren