Description
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.
Ingredients
Scale
- 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.
- Prep Time: 30
- Cook Time: 1 hour 10 minutes