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This creamy dairy free treat is perfect for springtime and family gatherings. Each bite blends smooth chocolate with a soft coconut center that melts on your tongue. With simple ingredients and no oven needed these festive little sweets are easy enough for kids to help make and special enough to share.
I first made these for an Easter brunch and they quickly disappeared from the table. Now my niece insists we make them together every year.
Ingredients
- Unsweetened shredded coconut: adds chewy texture and tropical flavor choose one with no added sugar
- Maple syrup: gives natural sweetness and helps bind the filling use pure maple for best taste
- Coconut butter: adds richness and firmness when chilled
- Coconut flour: thickens the mixture and helps shape the eggs
- Vegan chocolate chips: melt smoothly for coating choose dark chocolate for bold flavor or milk style for creaminess
- Vanilla extract: enhances the chocolate aroma
- Rainbow sprinkles: optional but make the eggs look festive and fun
Step-by-Step Instructions
- Prepare the Tray:
- Line a baking sheet with parchment paper to keep the eggs from sticking and make cleanup easy
- Make the Filling:
- In a food processor combine shredded coconut maple syrup coconut butter and coconut flour Pulse until the mixture is moist and evenly blended with no dry patches
- Shape the Eggs:
- Use clean hands to form the mixture into twelve flat oval egg shapes Press gently to hold the form then place each on the parchment lined tray
- Chill the Eggs:
- Transfer the tray to the freezer and chill for ten to fifteen minutes This helps firm up the texture so they hold their shape when dipped
- Melt the Chocolate:
- In a microwave safe bowl or using a double boiler melt the chocolate chips until smooth Stir in the vanilla extract at the end
- Coat the Eggs:
- Dip each chilled coconut egg into the melted chocolate Use a fork to lift and let the excess drip off before placing back on the tray
- Set the Shell:
- Freeze the coated eggs for five minutes to allow the chocolate to harden into a smooth shell
- Add Decorations:
- Drizzle extra chocolate over the eggs if desired then sprinkle with rainbow decorations for color Chill briefly again to set
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Storage Tips
Keep eggs in an airtight container in the fridge for up to five days For longer storage freeze them in a single layer then transfer to a container for up to three months They taste amazing straight from the freezer too
Ingredient Substitutions
Almond flour can replace coconut flour but this changes the allergy profile Agave syrup or date syrup work in place of maple syrup though the taste will vary You can use a broken chocolate bar instead of chips as long as it melts smoothly
Serving Suggestions
Serve these as a centerpiece on a dessert platter or wrap in colorful foil for Easter baskets They also make thoughtful handmade gifts tied with ribbon
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Cultural Note
Chocolate and coconut treats are loved around the world and these eggs echo that timeless combo They also offer a fun and inclusive twist for Easter celebrations where dietary needs differ
Frequently Asked Questions About Recipes
- → Can I use sweetened shredded coconut?
It’s best to use unsweetened shredded coconut to avoid overly sweet results. If using sweetened, reduce the maple syrup slightly.
- → What kind of chocolate works best?
Dark chocolate or vegan milk chocolate both work well. Choose one that fits your dietary preferences and allergies.
- → Can I make these without coconut flour?
Yes, substitute with 1/4 cup almond flour if coconut flour isn’t available, but note this removes the nut-free quality.
- → How should I store them?
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months for longer storage.
- → Are these good for Easter baskets?
Absolutely! Wrap them individually and they make perfect allergy-friendly treats for Easter baskets or gifts.
- → Can kids help make these?
Yes, shaping the eggs and decorating with sprinkles are fun tasks that even young children can enjoy.