Coconut easter eggs a healthy homemade easter egg recipe without dairy, cream cheese, or sugar, and simple natural ingredients. 100% Paleo, gluten-free, and vegan.
Coconut easter eggs – dense coco-nutty eggs
Easter is around the corner and with 2 kids home it is time to get some recipes ready so that Mr bunny can hide in the garden.
I love to make my own Easter egg chocolate. It’s easy and you can control the quality of ingredients from chocolate to sweetener.
These are not creamy coconut Easter eggs but denser coco-nutty eggs like my bounty candy bars recipe. My girl doesn’t like creamy eggs – she actually hates anything creamy like white sauce, mayonnaise.
I know it is weird! But she loves those dense coconut easter eggs. Honestly, these taste like mini bounty candy bars. If you are a coconut lover, these eggs are for you.
My daughter Emma is all into unicorn things right now. Her whole life is around rainbow colors and unicorns. I find this super cute. That is the reason why I chose to make some of my coconut Easter eggs in unicorn colors.
I used plant-based food coloring as my hubby is vegan I make sure my food coloring is not sourced from animal or artificial origin.
GET 10 FREE KETO BAKING PRINTABLES!Become one of my VIP newsletter subscribers and gain access to my all my printables to become a Keto Baking star!
So all you need to make these beautiful Easter eggs are 5 natural ingredients:
Unsweetened desiccated coconut – in New Zealand, desiccated coconut is always sold unsweetened but if you are living overseas make sure there is no sugar added to yours.
Coconut flour – it is safe to eat raw coconut flour as it is basically desiccated coconut finely grounded into flour. It is rich in fiber and protein which makes those treat fulfilling and healthy.
Unsweetened almond milk or vanilla almond milk – you can use coconut milk as well but make sure you are using packet milk much lighter than canned coconut milk which is too thick for this recipe.
Maple syrup or any liquid sweetener of your choice
Coconut oil – don’t use a different oil. Coconut oil solidify at room temperature and make the coconut egg filling hold together.
Dark chocolate – I used 85% dark chocolate but any dark chocolate with more than 70% cocoa is a healthy dairy-free option.
Plant-based food coloring – use natural food coloring or omit! this is totally optional, just super cute for the kids.
How to assemble your coconut Easter eggs?
I used an egg silicone mold to shape the filling. Fill the mold with the coconut filling, firmly press with your fingers to avoid any air. Freeze for 10 minutes to set – that is why coconut oil is important!
It gets solid at cold temperatures and makes the filling harden. Melt your dark chocolate and using 2 fork dip the coconut egg into the melted chocolate. Cool down on a plate covered with parchment paper.
Freeze again for 10 minutes to make the chocolate shell harden quickly. Repeat until you have used all the coconut egg batter.
I know it could be tempting to create the chocolate shell directly into the silicone mold. Freeze to harden and then add the filling. But trust me this doesn’t make beautiful eggs.
It is difficult to unmold the chocolate shell without breaking it. So please, follow my easy way! Works like a charm and makes the most beautiful coconut easter eggs.
Lose weight with me!Join my Keto Weight-loss Program now!
In a large mixing bowl, or in a food processor, add all the ingredients except the dark chocolate and food coloring!
Combine with a spatula or blend at high speed, until consistent and a crumble form.
Divide the crumbly coconut batter into 4 small mixing bowl. Keep one bowl without food coloring.
Add 2-3 drops of natural food coloring in the remaining 3 bowls. I used Natural Plant-Based Food Coloring that is vegan-friendly. I used blue, green (I combined 1 drop of blue for 2 drops yellow), and pink.
Stir with a spoon to combine the food coloring evenly in each bowl. Make sure you are using a different spoon for each bowl to avoid a transfer of color from a bowl to another bowl.
Add some of the coconut batter in each hole of a 6-hole easter-egg-shaped silicone mold. Press firmly with your fingers to compact the batter. Freeze 10 minutes.
Meanwhile, melt the dark chocolate on a stove or in the microwave. I microwave my chocolate in a bowl by 30 seconds burst, stir and repeat until fully melted.
Remove the coconut eggs from the freezer, unmold on a plate and dip them one at a time into the melted dark chocolate using 2 forks to hold the coconut egg into the mixture.
When fully covered with melted dark chocolate, place on a tray covered with baking paper. Repeat for each coconut egg until all are covered with chocolate on both sides.
Freeze 10 minutes until the chocolate shell is set. Drizzle extra melted chocolate if you like.
Store in the fridge up to 1 week in an airtight container or freeze for 3 months.
Recipe makes 30 easter eggs. Nutrition panel is for one egg.