Vegan Chocolate Coconut Eggs
Sweet and sticky coconut filling inside a rich and decadent chocolate coating.
Ingredients
Chocolate Coating:
- 1/2 cup coconut oil melted
- 1/2 cup cocoa or cacao powder
- 2 tablespoons maple syrup
Coconut Filling:
- 1 cup shredded unsweetened coconut
- 4 tablespoons creamy coconut milk from a can of full-fat coconut milk
- 2 tablespoons coconut butter melted (you can sub with coconut oil here)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
Instructions
- First prepare your chocolate coating. Add the melted coconut oil, cacao or cocoa powder, and maple syrup in a small bowl. Whisk until combined. Spoon chocolate into the bottom of your chocolate egg molds, set in the freezer to harden for 5 minutes.
- Meanwhile, prepare your coconut filling. Add the coconut, coconut milk, coconut butter, maple syrup, and vanilla. Stir until combined. Spoon mixture into your hardened eggs molds and pack down tightly with your hands. Place in the freezer to set for 5 minutes.
- Remove from the freezer and cover the tops of your molds with chocolate. Set in the freezer for 10 minutes.
- Pop your chocolate eggs out of the molds. Seal any cracks with additional melted chocolate. Drizzle with the remaining chocolate and sprinkle coconut flakes on top if desired.
- Store in the fridge or freezer.
Notes
If you do not have a chocolate egg mold, you can form balls or eggs by hand. Start by forming spoonfuls of the coconut mixture into balls or oval egg shapes. Set in the freezer until frozen. Then drop the frozen coconut balls into your prepared chocolate mixture to cover completely. Place in the freezer to set. You can do this twice to ensure a thick and even coating. Drizzle with the remaining chocolate and sprinkle with coconut flakes.