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Coconut Cream Eggs

Details

Time
0 minutes
Yields
N/A

These coconut cream eggs are dairy-free, easy to make, and deliciously sweet!

Ingredients & Directions

Ingredients

  • 3⁄4 cup
    coconut butter
  • 1⁄2 cup
    coconut flour
  • 1⁄2 cup
    unsweetened desiccated coconut
  • 2 tbsps
    maple syrup (optional)
  • 1 cup
    LILY'S Dark Chocolate Baking Chips or 1 LILY'S 92% Intensely Dark Bar

Directions

Equipment Needed 
baking sheet baking sheet
 parchment paper parchment paper
 medium bowl medium bowl
 baking sheet baking sheet
 freezer freezer
 cooling rack cooling rack
 refrigerator 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.