Lightly chewy coconut filling, coated in a shell of dark chocolate. Simple ingredients, with an added boost of collagen. It truly is one of the easiest food supplements to incorporate into recipes.
I’m delighted to be creating recipes for Edible Health Collagen on a monthly basis and these little easter nuggets are a delightful little way to switch up my collagen intake game. I add it every morning to my coffee without fail.
Anyone else in full on Easter mode already? It’s only two weeks! Granted I think I always get more excited about Easter than the average person purely because 1. Chocolate is my favourite thing, and 2. April is my birthday month.
FYI this isn’t actually a sponsored post, I create recipes for them and their channels, but it’s always nice to be able to share the recipes on here too.
Coconut Collagen Easter eggs
Print RecipeIngredients
- 180g unsweetened desiccated coconut
- 25g (4 tbsp) Edible Health Collagen, Bovine Collagen
- 60g cashew butter*
- 60g coconut oil, melted
- 60ml maple syrup
- 1 tsp vanilla extract
- 250g dark chocolate of choice, finely chopped for coating
- Rose Petals, Toasted Coconut Flakes for decorating
Instructions
Mix together coconut and collagen in a large bowl.
Whisk together the cashew butter, coconut oil, maple syrup and vanilla extract in a large bowl.
Add the coconut and collagen to the wet ingredients and mix well to combine.
Press mixture into a silicone egg mould, packing the mixture down tightly.
Place into the freezer to firm up for 30 minutes.
Melt chocolate in a microwave safe jug or bowl using 30 second increments to prevent the chocolate burning or cooking.
One at a time, place a coconut egg into the chocolate, spoon chocolate over the top, life up with a spoon, transfer to a fork, tap off excess chocolate, and place onto a baking paper lined tray.
Sprinkle with rose petals or coconut flakes if desired.
Store coated eggs in the fridge for up to two weeks. Best removed from the fridge 10 minutes before serving for the most delicious soft, slightly chewy, coconutty texture!
Notes
*I used a lightly roasted cashew butter that was light in colour. A darker colour cashew butter will take away from the white colour of the coconut filling, but they will still be delicious. Alternatively you could use hulled tahini.
