paleo-coconut-cream-eggs-vegan

Paleo Coconut Cream Eggs

These paleo coconut cream eggs are the perfect paleo Easter treats. Rich and sweet, these vegan Easter eggs are made with only healthy ingredients.

Easter is definitely better with paleo coconut cream eggs, right? You’ll love these paleo Easter treats because they’re simple but delicious! They come together easily with this cookie scoop

 

Ingredients:

  • ¾ cups coconut butter (made from about 4 cups coconut flakes – See note for recipe)
  • 1 ½ cups unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • ¼ cup pure maple syrup (buy here)
  • 1 ½ cups paleo or vegan chocolate chips (I love the Enjoy Life brand)
  • 2-3 tablespoons coconut oil (buy here)
  • ½ teaspoon vanilla extract

Notes

How to Make Coconut Butter at Home

4 cups unsweetened shredded coconut, you need!

Place coconut in a blender and start processing. Use a damper to press the coconut down so the blender blitzes all shreds. Once all coconut has a consistent powder-like texture, work speed up to high.

After 1 minute on high, turn off. Let rest for 1 minute. Turn the blender back on high and blend for 1 more minute. Turn off and scrape the coconut butter out of the blender. Keep in an airtight container at room temperature. Lasts at least a couple of weeks.

Instructions:

  1. In a medium bowl, combine coconut butter, shredded coconut, vanilla extract, and maple syrup. Stir well to combine.
  2. Using a medium cookie scoop, dish out scoops of the coconut mixture. Roll into a ball between your palms and form an egg shape that’s somewhat flattened (with formed sides). Place on a parchment-lined cookie sheet and repeat until all mixture is used. Freeze for about 15 minutes.
  3. Meanwhile, melt your chocolate. Combine chocolate chips, 2 tablespoons coconut oil, and 1/2 teaspoon vanilla extract in a medium bowl. Microwave in 30-second bursts, stirring very well between each burst. When chocolate is nearly melted but not quite, start microwaving in 15-second bursts; do not over-microwave. Alternatively, you can melt your chocolate in a double boiler. If you find the mixture is too thick with either method, add an extra tablespoon of coconut oil and stir well.
  4. Remove eggs from the freezer. Place a wire cooling rack over a cookie sheet. Dip eggs, one by one, in chocolate, flipping until well coated. Remove with a fork and use another fork to slide the egg off onto the wire rack. Repeat until all eggs are coated. Sprinkle with coconut flakes, if desired, or drizzle extra chocolate on top. To drizzle, transfer the remaining chocolate mixture into a small plastic sandwich bag. Snip off the corner and gently drizzle the mixture over egg surfaces. Freeze for about 10 minutes to harden then serve. Can be kept at room temperature.