Breakfast & Brunchcolleenchristensennutrition
Easy Coconut Cream Eggs
Simple ingredients and even simpler to make! These easy vegan, gluten free, and dairy free coconut cream eggs are sure to be a hit!
👥 12 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Colleen📖 colleenchristensennutrition
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
📝 Preparation Steps
1
1. Combine coconut butter, shredded coconut, vanilla and maple syrup in a medium sized bowl (instructions for coconut butter in the notes section)
shredded (unsweetened coconut)1 cupmaple syrup (or honey)1 tbsp
2
2. Mix all ingredients well. I like to use my hands to really work it together. It may seem tough at first, but as the coconut butter warms up it will mix easier.
3
3. Using a tablespoon take scoops of the coconut mixture, roll into a ball, then flatten in to an egg shape. Place on a plate lined with wax paper.
4
4. Repeat this process with remaining coconut mixture.
5
5. If your coconut mixture is warm from mixing place them in the freezer for ~⏱️ 5-10 minutes to firm up.
6
6. In a separate small bowl combine chocolate chips and coconut oil. Microwave for ⏱️ 2 minutes, stopping every ⏱️ 30 seconds to stir and avoid burning.
coconut oil1 tbsp
7
7. Take firmed coconut eggs and dip in the chocolate to cover. Repeat with remaining eggs. Sprinkle with coconut or sprinkles if desired.
8
8. Allow chocolate to cool fully, I like to place them in the fridge for ~⏱️ 10 minutes.
9
9. Bit into them and enjoy! Store in the fridge for ~1 week, otherwise freeze them for later!
Nutrition Facts
calories
156 kcal
fat Content
14 g
serving Size
1 egg
fiber Content
3 g
sugar Content
5 g
sodium Content
7 mg
protein Content
1 g
carbohydrate Content
8 g
saturated Fat Content
12 g
unsaturated Fat Content
1 g
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