Dairy Free Easter Eggs (Printable Recipe)

Chewy chocolate eggs with vegan coconut creme. Dairy-free and perfect for springtime celebrations.

# Ingredients You'll Need:

01 - 2 cups unsweetened shredded coconut

02 - 1/4 cup maple syrup

03 - 1/4 cup coconut butter

04 - 2 tablespoons coconut flour

05 - 1 cup vegan chocolate chips

06 - 1 teaspoon vanilla extract

07 - 2 tablespoons rainbow sprinkles (optional)

01 - Line a baking sheet with parchment paper.

02 - In a food processor, combine shredded coconut, maple syrup, coconut butter, and coconut flour. Pulse until mixture is evenly combined.

03 - Use your hands to form the mixture into 12 flattened egg shapes and arrange them on the prepared baking sheet.

04 - Place shaped eggs in the freezer for 10 to 15 minutes to firm up.

05 - Melt chocolate chips in a microwave-safe bowl or double boiler until smooth. Stir in vanilla extract.

06 - Dip each frozen coconut egg in melted chocolate to fully coat. Return to parchment-lined sheet.

07 - Freeze coated eggs for 5 minutes to set the chocolate shell.

08 - Optional: Drizzle remaining chocolate over eggs and top with sprinkles. Freeze again briefly to set.

01 - Choose unsweetened coconut to control sweetness and maintain texture.

02 - Sprinkles are optional and can be replaced with frosting or colored drizzle.

03 - Substitute almond flour if needed, but note this alters nut-free status.

04 - Use dark or vegan milk chocolate depending on preference or dietary needs.

05 - Ideal for preparing ahead and storing in the fridge or freezer.