Chocolate Covered Coconut Easter ‘Eggs’
Recipe Key
I created these Chocolate Covered Coconut ‘Eggs’ as a healthy vegan dessert for my family at Easter. The candy has a soft, sweet coconutty filling covered with a thin chocolate shell. They are simple to make with only 6 ingredients. A delicious paleo, raw, vegan treat.
They are made with high fiber shredded coconut, heart-healthy coconut oil, a little bit of maple syrup and vanilla. I love most of the sweetness comes from the coconut. They are low glycemic.
To make the Easter colors I used natural food colors from EXBERRY. The company sent me some samples and asked me to experiment with their natural colors. I used pink and blue. I mixed yellow and blue for the green. If you want to make colored eggs, organic natural food coloring can be found online here.
Without the coloring, these candies look like Mounds Bars. They are an upgraded healthy version of the original Mounds candy and taste even better.
The filling is made in a food processor. Pulse all the ingredients until it forms a thick and sticky paste, but stop before it becomes completely smooth. If you don’t have a food processor you can still make the candy by mixing everything in a bowl. It will just have a more chewy coconut texture.
To make the ‘egg’ shape. . . Lightly wet your hands then use a teaspoon to form into egg shapes. Scoop up a heaping teaspoon. Press the coconut firmly onto the teaspoon to form the egg shape. Press firmly to make sure they hold together. Place on a parchment lined tray and put into the freezer.
Freeze for 1 hour until firm. This will make the coconut easier to dip into the chocolate.
The candies are delicious without the chocolate too! I left a few of them plain for my grandson Avery, it’s much less of a mess.
The chocolate coating is made with melted dark chocolate chips. I like Enjoy Life chips, very pure, vegan and paleo. Melt the chocolate chips in a bowl set over boiling water. Add the teaspoon of coconut oil to make it flow more easily.
Remove half the ‘eggs’ from the freezer. Work with one or two at a time. Dip each ‘egg’ in chocolate and roll it several times to cover all sides. Stick it with a toothpick on the top to pick it out of the bowl. Twist it around slightly to let the excess chocolate drip off. Use another toothpick to help release the ‘egg’ onto a parchment lined tray.
Take the other half of the ‘eggs’ out of the freezer and repeat the coating process above. Chill to allow the chocolate to get firm. Enjoy the candies at Easter or any time you want a delicious healthy treat. They can be eaten right from the refrigerator or at room temperature.
Chocolate Covered Coconut Easter ‘Eggs’
Chocolate Covered Coconut Eggs are a healthy upgraded version of a Mounds Bar. It has a soft, sweet coconutty filling covered with a thin chocolate shell. They’re vegan, paleo and raw.
- Prep Time: 30
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 20 1x
Ingredients
- 3 cups finely shredded unsweetened coconut
- 3/4 cup (157 grams) coconut oil, melted
- 1/4–1/2 cup maple syrup, or honey light colored
- 1 teaspoon vanilla
- natural food coloring (optional)
- 1 cup dark chocolate chips
- 1 teaspoons coconut oil
Instructions
- Line a platter or tray with parchment paper and set aside.
- Gently melt the coconut oil in a small sauté pan on very low heat. Add the maple syrup and vanilla. Stir to combine.
- Put shredded coconut, coconut oil, 1/4 cup maple syrup and vanilla into a food processor. Process until it forms a thick and sticky paste. You want it to be a paste but not completely smooth.
- Taste for sweetness. Add more sweetener if desired.
- If you’re making different colors, divide the mixture into 3 or 4 bowls. Color the filling in each bowl as desired with food coloring. Mix thoroughly.
- Chill for 10 minutes.
- Use a teaspoon to form into egg shapes. Lightly wet your hands then, scoop up a heaping teaspoon of the filling. Press it onto the teaspoon to form the egg shape. Press firmly to make sure they hold their shape.
- Place them on the lined tray.
- Freeze for 1 hour until firm. This will make the coconut ‘eggs’ easier to dip into the chocolate.
- Melt the chocolate with 1 teaspoon coconut oil in a double boiler .
- Remove half the eggs from the freezer. Work with one or two at a time. Dip each egg in chocolate and roll it several times to cover all sides. Stick it with a toothpick on the top to pick it out of the bowl. Twist it around slightly to let the excess chocolate drip off. Use another toothpick to help release the egg onto the parchment lined tray.
- Take the other half of the eggs out of the freezer and repeat the coating process above.
- Chill for 10 minutes for the chocolate to set.
- Serve at right from the refrigerator or at room temperature.
- They can be kept refrigerated for up to a month and frozen for up to 2 months.
Notes
There is no cooking required in the recipe. The cooking time listed is for chilling.