Paleo Coconut Cream Eggs (Vegan, Dairy-Free)
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These paleo coconut cream eggs are the perfect paleo Easter treats. Rich and sweet, these vegan Easter eggs are made with only healthy ingredients. Easter is definitely better with paleo coconut cream eggs, right? Youâll love these paleo Easter treats because theyâre simple but delicious! They come together easily with this cookie scoop.
Iâm not sure if itâs just me getting older (and weaker in willpower) or the fact that I seem to always be on a Whole30, but the Easter candy aisle is really beckoning to me this year. The Reesesâs eggs, the chocolate bunnies, even the Peeps! Theyâre all summoning me with one curled finger.
âCome to the dark side,â they say. âWe literally have candy.â
So⌠I made paleo Peeps, to stay strong. And that 1000% satisfied my craving for the fluffy, neon puffs! Light and airy and actually full of flavor, my paleo Peeps were way better than anything Iâd had out of a tiny cardboard box.Â
But the chocolate coconut egg? It still called to me when I zipped by the Easter candy aisle looking for almond flour or dried oregano or something not Easter candy send help. So I did the only thing I can do: I turned my cravings into paleo Easter treats using healthy ingredients and created something more delicious than the antecedent. Translation? These paleo coconut cream eggs are so good.
I started with coconut butter, which is weirdly easy to make (and Iâll prove it in my next post!), added more coconut, a bit of maple syrup, and vanilla extract. Iâm not sure how you could ever go wrong with that combination of ingredients, anyway, but in this case, the mixture produced a beautifully dense texture thatâs not too fragile like coconut-oil-heavy paleo desserts can be. Nope, you might even be able to justify these for breakfast! Considering how revered the paleo favorite, coconut, is across the world, you probably shouldâŚ
The hardest part is forming the eggs, but it becomes easy if you use a medium cookie scoop. I use this one from Oxo and it went very quickly! I found that if I rolled the coconut mixture into a ball then pressed the ball within a sort of loosely curled fist, I could form the skinnier end of the egg easily. After that, just flatten a bit and smooth the edges.Â
Unlike so many paleo desserts, these paleo coconut cream eggs can sit out at room temperature, since the rich coconut butter holds them together well. Enjoy, my little Easter chicks!Â
Paleo Coconut Cream Eggs (Vegan, Dairy-Free)
ž cups coconut butter (made from about 4 cups coconut flakes - use this recipe)
1½ cups unsweetened shredded coconut
1 teaspoon vanilla extract
Âź cup pure maple syrup (buy here)
1½ cups paleo or vegan chocolate chips (I love the Enjoy Life brand)
2-3 tablespoons coconut oil (buy here)
½ teaspoon vanilla extract
In a medium bowl, combine coconut butter, shredded coconut, vanilla extract, and maple syrup. Stir well to combine.
Using a medium cookie scoop, dish out scoops of the coconut mixture. Roll into a ball between your palms and form into an egg shape that's somewhat flattened (with formed sides). Place on a parchment-lined cookie sheet and repeat until all mixture is used. Freeze for about 15 minutes.
Meanwhile, melt your chocolate. Combine chocolate chips, 2 tablespoons coconut oil, and ½ teaspoon vanilla extract in a medium bowl. Microwave in 30-second bursts, stirring very well between each burst. When chocolate is nearly melted but not quite, start microwaving in 15-second bursts; do not overmicrowave. Alternately, you can melt your chocolate in a double boiler. If you find the mixture is too thick with either method, add an extra tablespoon of coconut oil in and stir well.
Remove eggs from freezer. Place a wire cooling rack over a cookie sheet. Dip eggs, one by one, in chocolate, flipping until well coated. Remove with a fork and use another fork to slide egg off onto wire rack. Repeat until all eggs are coated. Sprinkle with coconut flakes, if desired, or drizzle extra chocolate on top. To drizzle, transfer remaining chocolate mixture into a small plastic sandwich bag. Snip off the corner and gently drizzle mixture over egg surfaces. Freeze about 10 minutes to harden then serve. Can be kept at room temperature.
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