How to make homemade Dairy Free Easter Eggs with simple ingredients and easy steps! Covered with a crunchy chocolate shell and filled with a chewy, silky, delicious vegan coconut creme. These tasty morsels are vegan, paleo, nut-free, gluten-free, and allergy friendly!
What Makes This Recipe Great
I love making homemade versions of my favorite candy bars, especially if they are way easier and healthier. These dairy free Easter eggs remind me of Bounty Bars or Mounds, with their chewy coconut center surrounded by chocolate. Move over, chocolate bunny, Easter has a new star!
The best part about this recipe is that there are just 6 ingredients that require absolutely no baking! These dairy free and vegan Easter eggs are so simple to make and such a fun activity to do with your kids, from toddlers to teens.
The vegan coconut creme filling is combined and shaped into flattened eggs, then coated with melted chocolate that sets into a crunchy outer shell. The texture is creamy, with yummy bites of coconut and a bit of crunch from the outer layer. These plant-based treats are crunchy, creamy, and yummy, not to mention addicting!
Watch a Short Video of This Recipe
Ingredient Notes
- shredded coconut: Make sure to use unsweetened shredded coconut like this. Otherwise, you’ll have to adjust the sweetness level.
- maple syrup
- coconut butter
- coconut flour: You can also substitute with 1/4 cup almond flour if you don’t have coconut flour on hand. Keep in mind that this will not make them nut-free.
- chocolate chips: Any chocolate chips you like are fine – I prefer dark chocolate Easter eggs and use these vegan chocolate chips. You can also break a chocolate bar into smaller pieces, making it easier to melt.
- vanilla extract
- rainbow sprinkles: I also like adding sprinkles on top for a festive look of Easter candy, but this is optional!
Step-by-Step instructions
- Line a baking sheet with parchment paper.
- Combine shredded coconut, maple syrup, coconut butter, and coconut flour in a food processor. Pulse until combined evenly.
- Use your hands to shape the vegan coconut creme mixture into 12 flat eggs, then lay them out on parchment paper.
- Freeze for 10-15 minutes.
- Melt chocolate chips in the microwave or a double boiler until smooth and creamy. Stir in vanilla extract.
- Remove the coconut eggs from the freezer, then dip each egg in chocolate to coat on all sides. Place back on the parchment paper.
- Freeze for 5 minutes until set.
- Optional: Drizzle the remaining chocolate over each egg for design, then add sprinkles on top. Freeze again to set.
- Enjoy! Store leftovers in an airtight container in the fridge.
Expert Tips
- Chocolate: There are a ton of gluten free and vegan chocolate options available. I prefer dark chocolate but feel free to use vegan milk chocolate or any other version you like. To choose a nut-free option, pick a vegan milk chocolate that is made with creamy oat milk.
- Sprinkles: The sprinkles are completely optional. You can also drizzle or decorate with frosting after they are set for a fun activity.
Serving Tips
- These are easy to make ahead of time and serve as a fun Easter treat for everyone to enjoy.
- You can also wrap them up and place them in Easter baskets or give them as gifts.
Storage Tips
- Store leftover eggs in an airtight container in the fridge for up to 5 days.
- You can freeze these dairy free chocolate Easter eggs for up to 3 months in a freezer-safe, airtight container.
Recipe FAQs
There are several options these days, and I’ve used these and these before. Both work great!
This recipe is vegan, paleo, gluten-free, dairy-free, and nut free. Unless you have a coconut allergy, this recipe is very allergy friendly, and a great option for an inclusive Easter treat for everyone to enjoy.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!
Dairy Free Easter Eggs with Vegan Coconut Creme
Ingredients
- 1½ cup unsweetened shredded coconut
- 1/2 cup maple syrup
- 1/2 cup coconut butter
- 2 tbsp coconut flour
- 1 cup chocolate chips
- 1/2 tsp vanilla extract
- Optional: sprinkles
Instructions
- Line a baking sheet with parchment paper.
- Combine shredded coconut, maple syrup, coconut butter, and coconut flour in a food processor. Pulse until combined evenly.
- Use your hands to shape the coconut mixture into 12 flat eggs, then lay them out on parchment paper.
- Freeze for 10-15 minutes.
- Melt chocolate chips in the microwave or a double boiler until smooth and creamy. Stir in vanilla extract.
- Remove the coconut eggs from the freezer, then dip each egg in chocolate to coat on all sides. Place back on the parchment paper.
- Freeze for 5 minutes until set.
- Optional: Drizzle remaining chocolate over each egg for design, then add sprinkles on top. Freeze again to set.
- Enjoy! Store leftovers in an airtight container in the fridge.
Video
Notes
Expert Tips
- Chocolate: There are a ton of gluten free and vegan chocolate options available. I prefer dark chocolate but feel free to use vegan milk chocolate or any other version you like. To choose a nut-free option, pick a vegan milk chocolate that is made with creamy oat milk.
- Sprinkles: The sprinkles are completely optional. You can also drizzle or decorate with frosting after they are set for a fun activity.
Serving Tips
- These are easy to make ahead of time and serve as a fun Easter treat for everyone to enjoy.
- You can also wrap them up and place them in Easter baskets or give them as gifts.
Storage Tips
- Store leftover eggs in an airtight container in the fridge for up to 5 days.
- You can freeze these dairy free chocolate Easter eggs for up to 3 months in a freezer-safe, airtight container.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Leave a Reply