Coconut easter eggs – dense coco-nutty eggs
Easter is around the corner and with 2 kids home it is time to get some recipe ready so that Mr bunny can hide in the garden. I love to make my own Easter egg chocolate. It is easy and you can control the quality of ingredients from chocolate to sweetener. Those are not creamy coconut Easter eggs but more dense coco-nutty eggs like my bounty candy bars recipe. My girl don’t like creamy egg – she actually hate anything creamy like white sauce, mayonnaise. I know it is weird! But she loves those dense coconut easter eggs. Honnestly, those taste like mini bounty candy bars. If you ar ea coconut lover those eggs are for you.
Unicorn Easter eggs – only 5 ingredients + plant based food coloring !
My girl Emma is all into unicorn things right now. Her whole life is around rainbow colors and unicorn. I actually think it is cute. That is the reason why I choose to make some of my coconut Easter eggs in unicorn colors. I used plant based food coloring as hubby is vegan I make sure my food coloring is not sourced from animal or artificial origin.
So all you need to make those beautiful Easter eggs are 5 natural ingredients:
- Unsweetened desiccated coconut – in New Zealand, desiccated coconut is always sold unsweetened but if you are leaving oversea make sure there is no sugar added in yours
- Coconut flour – it is safe to eat raw coconut flour as it is basically desiccated coconut finely grounded into a flour. It is rich in fibre 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 an 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 a egg silicon 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 get solid at cold temperature 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 10 minutes to make the chocolate shell harden quickly. Repeat until you have use all the coconut egg batter.
I know it could be tempting to create the chocolate shell directly into the silicon mold. Freeze to harden and then add the filling. But trust me this doesn’t make beautiful eggs. It is difficult to un mold the chocolate shell without breaking it. So please, follow my easy way ! Works like a charm and makes the most beautiful coconut easter eggs.
Enjoy the recipe and the blog ! Happy Easter.
Coconut easter eggs
- 1 cup unsweetened desiccated coconut
- 2/3 cup coconut flour
- 1/4 cup Maple Flavored Sugar-Free Syrup or maple syrup if not sugar free
- 1/2 cup unsweetened vanilla almond milk
- 3 tablespoons coconut oil melted
- 5 ounces sugar free dark chocolate or >70% dark chocolate
- 2-3 drops Natural Plant Based Food Coloring, Vegan Friendly, - optional
- In a large mixing bowl, add all the ingredients except the melted dark chocolate.
- Combine with a spatula 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 bowl.s I used Natural Plant Based Food Coloring that are vegan Friendly. I used blue, green (I combined 1 drop of blue for 2 drop 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 silicon 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 fork to hold the coconut egg into the mixture.
- When fullly covered with melted dark chocolate, place on a tray covered with baking paper. Repeat for each coconut eggs 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.
Nutrition panel is for one coconut easter egg using sugar free chocolate and sugar free flavored maple syrup.