Coconut Cream Eggs
These coconut cream eggs are dairy-free, easy to make, and deliciously sweet!
Ingredients & Directions
Ingredients
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3⁄4 cupcoconut butter
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1⁄2 cupcoconut flour
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1⁄2 cupunsweetened desiccated coconut
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2 tbspsmaple syrup (optional)
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1 cupLILY'S Dark Chocolate Style Baking Chips or 1 LILY'S 92% Intensely Dark Bar
Directions
Equipment Needed
baking sheet
parchment paper
medium bowl
baking sheet
freezer
cooling rack
refrigerator
1
Prepare a baking sheet with parchment paper and set aside.
2
In a medium bowl, pour melted coconut butter, coconut flour, and desiccated coconut. Add in optional maple syrup if desired.
3
Mix coconut batter together until well combined.
4
Take about a tbsp of coconut mixture and roll into a ball. Lightly flatten it with your palm and pin one rounded edge of the coconut ball to form an egg. Place on the baking sheet. Repeat for the remaining coconut mixture.
5
Place baking sheet into the freezer for at least 15 minutes.
6
Nearing the end of the freezing time, melt chocolate in a small microwavable bowl in 20-30 second increments, making sure to stir after each time.
7
Remove baking sheet from freezer and place parchment paper with eggs onto the counter top. Place a new pieces of parchment paper onto the baking sheet and place a cookie cooling rack on top.
8
Using a fork, dip one coconut egg into the melted chocolate and flip over to evenly coat. Place the chocolate coconut cream egg onto the cooling rack and repeat for the remaining eggs.
9
Place cooling rack on top of baking sheet in the freezer for 20 minutes.
10
Remove and enjoy! Store in the fridge.
Recipe contributed by the_bananadiaries..