Keto Coconut Cream Easter Eggs

• Place the silicone Easter egg mold on a plate or flat board. I am using two molds of fifteen 1.3-inch x 1-inch egg cavities. Set aside.
• In a food processor, add melted coconut oil, desiccated coconut, erythritol, and cream cheese (or canned coconut cream, shake can before measuring!).
• Process for at least 1 minute at high-speed. You may have to process for 20 seconds, stop, scrape down the bowl and repeat until it comes together into a fine wet coconut batter.
• If you want to add food coloring, do it now and process again to spread the color through the batter. You can also divide the batter into 3 bowls and stir few drops of different food coloring in each bowl to create unicorns color eggs.
• Fill each Easter egg mold with the coconut batter. Make sure you press firmly with your fingers to compact the batter.
• Freeze the eggs 10-15 minutes or until they firm up - this makes it easier to dip them into melted chocolate next.
• Meanwhile, prepare a baking sheet covered with oiled parchment paper. It must fit your freezer, otherwise use a few plates that fit the freezer size. Set aside.
• Just before you remove the eggs from the freezer, melt the chocolate to create their chocolate shell. Place the sugar-free chocolate with coconut oil in a microwave-safe bowl. Microwave by 30-second bursts until fully melted, stirring in between.
• Remove the coconut egg silicone mold from the freezer and release each frozen eggs carefully.
• Then, using two forks, dip each egg into the melted chocolate. Wait for a few seconds above the bowl to drain the extra melted chocolate. Then, place each egg onto the baking sheet covered with parchment paper. Repeat until all the eggs have been dipped into chocolate.
• Place the baking sheet in the freezer to set the chocolate shell - it takes about 10 minutes.

Storage

• Store in an airtight container in the fridge for up to 3 weeks or freeze and thaw 3 hours before eating.