Happy Easter Friends! I know that this year as we are all social distancing, Easter is going to feel very different. I hope that you video chat with your family and friends! In a time where things are changing everyday, it is nice to have some constants in your life. Cooking for me is that! I love to cook and this year will be special because I can cook a few more things! These Coconut Easter Eggs are a recipe that I hope you try with your family! It is an alternative to buying your favourite creme egg this year. Maybe a new tradition you can try with your family! I hope that you enjoy this recipe!
If you are also looking for some other recipes to try out this year for Easter take a look at my GREEK series!
WHY YOU WILL LOVE THIS RECIPE
These Coconut Easter Eggs remind me of a bounty bar! So if you are a coconut lover like me these are for you! I also love the combination of dark chocolate in this recipe. The bitter and sweet tastes in these chocolate eggs are perfect!
TIPS ON HOW TO MAKE THIS RECIPE
- I used sweetened coconut for this recipe to offset the bitter 70% dark chocolate that I used in this recipe. If you are using sweeter chocolate, I suggest using unsweetened coconut
- If you do not have maple syrup available you can also use honey
- I drizzled some butterscotch ganache on top of these easter eggs for flavour and to give them colour
OTHER RECIPES TO TRY IF YOU LOVED THIS ONE
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Coconut Easter Eggs
Ingredients
- ½ cup coconut butter or manna
- ⅛ cup maple syrup or honey
- 1 ½ cup shredded sweetened coconut
- 1 cup dark chocolate chips
Instructions
- In a bowl, melt the coconut butter and sweeter together. You can just melt them in the microwave. When you remove it from the microwave, mix well so that you have a creamy mixture
- Add the shredded coconut to this mixture
- Here you can now shape the coconut mixture into egg like shapes and place on a baking sheet lined with parchment paper
- After shaping all the eggs, refrigerate the mixture for at least 3 hours to harden
- After the 3 hours, melt your chocolate chips in a bowl
- Remove the coconut eggs from the fridge and dip into the chocolate, flipping with a form to coat both sides evenly
- Place back in the fridge for 3 hours until chocolate has hardened
- Enjoy!
Notes
- I used sweetened coconut for this recipe to offset the bitter 70% dark chocolate that I used in this recipe. If you are using sweeter chocolate, I suggest using unsweetened coconut
- If you do not have maple syrup available you can also use honey
- I drizzled some butterscotch ganache on top of these easter eggs for flavour and to give them colour
