Two of my favourite things combined, smothered in chocolate and in the shape of an Easter egg…what more could you want from a homemade treat!
Naturally sweet, these coconut loaded eggs are a delightful little treat to whip up for Easter with a surprise almond butter filling. You could of course make them into whatever shape you fancy or depending on your mold availability!
I used some silicone egg molds that I picked up in Aldi last year. I’m a bit of a collector or molds and baking tins. Whenever I see something different I’m thinking ahead to what I could potentially make with it in the future. You can pick up something similar on amazon or failing that you could make little domes in silicone muffin cases. The reason you want to uses silicone ones is so that you can freeze the filling and remove it with ease when it’s solid to allow you to coat it in chocolate!
I just wish I had of had the foresight to freeze some of these when I made them a few weeks ago!
Almond Butter Bounty EggsPrint Recipe
- 160g desiccated coconut
- 3 tbsp maple syrup or brown rice syrup for a slightly chewier consistency
- 125ml coconut cream
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 10 -12 tsp all natural almond butter
- 250g dark chocolate of choice, melted + 1 tbsp coconut oil
- OR 180g cacao paste, melted + 80ml maple syrup
Mix together coconut through to the vanilla extract in your food processor. Pulse a few times to combine. Mixing it in your food processor will just help the mixture come together rather than just mixing it up in a bowl as it breaks down the desiccated coconut a little.
Fill up your chosen mold with the mixture, filling each section halfway. Place a teaspoon of almond butter on top of each and place into the freezer for 15 minutes.
Remove from the freezer and top off each section with the remaining coconut mixture, pressing down with the back of a spoon to ensure it’s nice and compact.
Place into the freezer to set for at least 30 minutes.
One at a time, place the frozen filling into the cacao mixture or melted chocolate. Dunk with a large spoon, lift out of the chocolate with the spoon and transfer to a fork. Gently tap off the excess chocolate before placing onto a baking paper lined tray to set in the fridge. Store in the fridge for up to one week.