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.
- 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, maple syrup and vanilla into a food processor. Pulse until it forms a thick and sticky paste, but stop before it becomes completely smooth.
- If you’re making different colors, divide the mixture into 3 or 4 bowls. Color the filling in each bowl as desired with organic 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.
There is no cooking required in the recipe. The cooking time listed is for chilling.