Whole Food Coconut Eggs – a healthier take on a classic Easter treat
Author:Alexa [fooduzzi.com]
Prep Time:20 minutes
Total Time:20 minutes
Yield:serves 3-4
Category:Dessert
Method:No Bake
Diet:Vegan
Ingredients
1/2 Tbsp. coconut butter
2 Tbsp. raw honey
2 and 1/2 Tbsp. unsweetened, shredded coconut + extra for topping
1 heaping Tbsp. coconut oil
1 heaping Tbsp. cocoa powder
1/2 Tbsp. maple syrup
splash pure vanilla extract
pinch salt
Instructions
Make the coconut filling: Line a plate with parchment paper. Melt coconut butter with honey. Stir to combine.
Add coconut and mix. The mixture should just be starting to come together. If not, add additional coconut to firm up the mixture, or additional honey to thin it out. Scoop mixture onto parchment paper forming egg-like mounds. Place in the freezer to set, about 1 hour.
Make the chocolate coating*: Melt coconut oil. Mix in cocoa, maple syrup, vanilla, and salt. Set aside until coconut filling has set.
Assemble the eggs: Remove coconut filling mounds from the freezer. Take one egg and coat in chocolate. Place back on the parchment paper. Proceed with remaining eggs. Place plate in the freezer to set, about 20 minutes.
Remove eggs from freezer and coat with a second layer of chocolate. Sprinkle additional coconut on top if desired. Set in the fridge to set. Store eggs in the fridge. This recipe is easily doubled, tripled, etc. for even more coconut egg-lovin’!