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By Crystal Baldwin
Do you love Easter candies but not the sugar high you get after eating all of the high fructose corn syrup, excessive amounts of sugar, toxic food colorings and preservatives? Then you will love this recipe for fresh, chocolate covered coconut Easter eggs.
These easy to make chocolate covered Easter Eggs let you control all of the ingredients. You get to skip out on refined sugars, avoid the preservatives and fillers and add some healthy herbs, oils and fats.
Plus, I will show you how to use some herb powders to get those beautiful Easter colors (yellow, blue & purple) so you can avoid those artificial colors as well. You can make your own chocolate (see our online chocolate class) or use some of our favorite, gluten & Dairy Free Chocolate chips for quick egg dipping. A fun project for kids too.
Here's why this recipe works
You don't need any special equipment to make these eggs, a large spoon from your kitchen drawer will do the trick. However you are welcome to order egg molds on line to make them look more official.
Top them with more shredded coconut, colored sprinkles, drizzle with more chocolate or decorate with bright colored dried herb petals.
These eggs freeze very well and I like to keep half the batch in the freezer and pull one out when I want a sweet treat. They also make great Easter basket gifts for your Easter dinner hostess.
Ingredients:
1 1⁄2 Cups Unsweetened shredded coconut
4-5 Tbsp. Full-fat coconut cream (the thick portion from the can)
3 Tbsp. Coconut Oil, melted
3-4 Tbsp. Maple Syrup & a dash of salt
1 Pkg. Vegan Chocolate chips (I like Enjoy Life or Equal Exchange Chocolate brands)
1 tsp. Coconut Extract (optional for more coconut flavor)
Directions:
In a food processor add the dried coconut, coconut cream, coconut oil, maple syrup and salt. Pulse, scraping down the sides until mixed. Don’t puree, leave some pieces of the coconut.
Use a large soup spoon to scoop out coconut mixture and form into egg shape (spoon is perfect shape).
Place eggs on a cookie sheet lined with parchment paper.
Place cookie sheet in the freezer for about 20 minutes or until firm enough to dip in chocolate.
While eggs are freezing, place the chocolate chips in a double boiler and melt, let it cool slightly.
Remove eggs from the freezer and using a slotted spoon or a fork, dip into the chocolate and place back on the cookie tray. Decorate top with sprinkles, dried herbs, nuts, seeds, or shredded coconut.
Place back in the freezer for about 10 minutes to firm chocolate- double dip for a thicker chocolate coating, otherwise, remove and enjoy! Keep in the fridge or freezer in a sealed container.
*Note- Easter eggs freeze great and are perfect to make ahead of time. You can pull 1 out when you have a craving and know you are eating a healthy dessert with no fillers or extra sugars!
Plant-based Colorings
To make colorful Easter eggs with more nutrients try using these plants:
Instructions:
1. If using whole herbs, place them in a mini food processor, or herb grinder, blend any whole plant parts into a powder, sift out large particles left behind.
2. To color your eggs, add a tablespoon or more of the watery portion of the coconut cream left in the can into a bowl. Have several bowls if making different colors.
3. Add your plant powder to the coconut liquid until you get the desired color (go a bit darker).
4. Pour the colored liquid back into the finished coconut mixture and blend with the back of a spoon.
5. To make different colors from the same batch of coconut filling, follow the directions above and scoop out the coconut mixture into separate bowls for each different color you will be using.
6. Mix up your plant colors as above and pour into each bowl with the coconut egg mixture.
7. Use the back of a spoon to work the color into the coconut mixture.
8. Shape and continue as directed above.
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