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Vegan Keto Coconut Cream Easter Eggs
How to Make It
Step 1
To a food processor, add the melted 1/3 cup coconut oil, desiccated coconut, erythritol, and coconut cream. Pulse for 1 minute. Stop the processor, scrape the bowl, and repeat until everything is mixed well into a delicate moist coconut batter.
Step 2
Separate the batter into different bowls equivalent to how many colors you want to do. Add 2-3 drops of each food coloring to each bowl. Mix well until each color’s mixture is homogeneous.
Step 3
Place your Easter egg mold onto a flat surface. Divide the coconut mixtures into your egg mold and firmly press on them with your fingers to compact the batter in the mold to ensure you have the best shape. Let them chill in the freezer for about 10-15 minutes.
Step 4
Meanwhile, add the sugar-free chocolate and 1 tbsp coconut oil to a heat-resistant bowl. Melt them in the microwave in 20-second intervals until completely liquid. Make sure to stir in between, every 30 seconds.
Step 5
After melting your chocolate, take out the coconut eggs from the freezer. Dip each egg into the chocolate bowl and swirl it around to cover the sides. Make sure to hold the eggs above the bowl of chocolate to let the excess chocolate drip back down to the bowl.
Step 6
Place a piece of parchment or wax paper on a baking sheet and place your chocolate-covered eggs. Let them chill in the fridge for 15-30 minutes to let the chocolate firm back. Serve immediately after chilling.
Ingredients
- Desiccated / Shredded Coconut (Unsweetened) – 2 cup
- Coconut Cream – 0.5 cup
- Powdered Erythritol (Icing Sugar) – 0.33 cup
- Coconut oil – 0.33 cup
- Red Food Coloring – 2 Drop
- Yellow Food Colouring – 2 drop
- Green Food Coloring – 2 drop
- Dark chocolate bar, sugar free – 6 oz
- Coconut oil – 0.33 cup
