Coconut Cream Eggs

PALEO

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

INGREDIENTS

Coconut

Maple Syrup

Coconut Butter

Chocolate Chips

Coconut Flour

Vanilla

Sprinkles

INSTRUCTIONS

Mix shredded coconut, maple syrup, coconut butter, and coconut flour in a food processor.

Shape the coconut mixture into 12 flat eggs, then lay them out on parchment paper. Freeze for 10-15 minutes.

Melt chocolate chips and stir in vanilla extract. Dip each egg in chocolate to coat on all sides. Freeze for 5 minutes until set.

Optional: Drizzle remaining chocolate over each egg for design, then add sprinkles on top. Freeze again to set.

Serve and ENJOY!

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