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What Great Grandma Ate / Recipes / Coconut Cream Eggs (Vegan, Paleo) – Yummy Dairy Free Easter Treat!

Coconut Cream Eggs (Vegan, Paleo) – Yummy Dairy Free Easter Treat!

Last Updated on April 11, 2022 by Jean Choi Leave a Comment

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

This homemade coconut cream eggs recipe is covered with chocolate, and makes a perfect dairy free Easter dessert! They are paleo and vegan, with a delicious flavor and texture.

Homemade coconut cream eggs on a plate with sprinkles on top

I love making homemade versions of my favorite candy bars, especially if they are way easier and healthier. These paleo and vegan coconut cream eggs remind me of Bounty Bars or Mounds, with their chewy coconut center surrounded by chocolate. They are the perfect Easter dessert that are gluten free and dairy free, and they come together so quickly too!

Watch a Short Video of This Recipe

Coconut Cream Eggs Recipe

There are just 6 ingredients in these chocolate covered coconut eggs and they are also a no-bake dessert! So simple to make and easy, you can even get your kids involved. The shredded coconut cream filling is combined and shaped into flattened eggs, then coated with melted chocolate. They are ready to enjoy once the chocolate is set. The texture is creamy with yummy bites of coconut, and there’s also a bit of crunch from the outer layer. Tastes so yummy and addicting!

Coconut filling for coconut cream eggs combined in a food processor
coconut cream shaped into a egg

Ingredients in Coconut Easter Eggs Recipe

  • 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.
  • chocolate chips: Any chocolate chips you like are fine – I prefer dark chocolate. For paleo and vegan coconut cream eggs, I like to use these vegan chocolate chips.
  • vanilla extract

I also like to add sprinkles on top for a festiveI also like to add sprinkles on top for a festive look of Easter candy, but this is totally optional!

Coating coconut cream eggs in melted chocolate
Drizzling melted chocolate over homemade Easter candy.

How to Make Coconut Filled Easter Eggs

  1. Line a baking sheet or a large plate with parchment paper.
  2. In a food processor, add shredded coconut, maple syrup, coconut butter, and coconut flour. Pulse until combined evenly.
  3. Shape the coconut mixture into 12 flat egg shapes, then lay them out on parchment paper.
  4. Freeze for 10-15 minutes.
  5. Use a microwave or a double boiler to melt chocolate chips until smooth and creamy. Stir in vanilla extract.
  6. Dip each egg in chocolate to coat on all sides – I like to use a fork to do this. Let excess chocolate drip down, then place back on the parchment paper.
  7. Freeze for 5 minutes until set.
  8. If you want – drizzle remaining chocolate over each egg for a fun design, then add sprinkles on top. Freeze again to set.
  9. Enjoy! Store leftovers in an airtight container in the fridge.
Chocolate covered coconut eggs with sprinkles setting on parchment paper covered baking sheet.

Frequently Asked Questions

Where can I find vegan sprinkles?

There are several options these days and I’ve used these and these before. Both work great!

How do you store these coconut cream eggs?

Store in an airtight container in the fridge for up to 5 days.

Can I freeze them?

Yes! You can freeze them for up to 3 months in an airtight container.

A bite taken out of coconut filled easter eggs

If you enjoyed this homemade candy, you might also like…

  • Chocolate Drizzled Paleo Coconut Macaroons
  • Homemade Twix Bars Recipe (Paleo, Vegan)
  • Vegan No Bake Snickers Bars (Paleo Option)
  • Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP, Keto)
  • 2 Ingredient Chocolate Fudge (Paleo, Vegan, Keto)

Coconut Cream Eggs (Vegan, Paleo) – Yummy Dairy Free Easter Treat!

This homemade coconut cream eggs recipe is covered with chocolate, and makes a perfect dairy free Easter dessert! They are paleo and vegan, with a delicious flavor and texture.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate covered coconut eggs, coconut easter eggs, coconut filled easter eggs, paleo easter recipes, vegan coconut cream eggs, vegan easter recipes
Prep Time: 10 minutes
Chilling Time: 20 minutes
Total Time: 30 minutes
Servings: 12 chocolate eggs
Calories: 227kcal

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.
Nutrition Facts
Coconut Cream Eggs (Vegan, Paleo) – Yummy Dairy Free Easter Treat!
Amount Per Serving (1 chocolate egg – makes 12)
Calories 227 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 10mg0%
Potassium 93mg3%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 9g10%
Protein 1g2%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

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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.


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By Jean Choi | April 11, 2022

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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