This easy Chocolate Easter Eggs recipe features my toasted coconut butter, rich chocolate, and toasted coconut flakes. These Easter treats are nut-free, Paleo, and allergen-friendly! (with AIP-options)
Add coconut flour, toasted coconut butter, and maple syrup to a food processor and pulse until crumbles form. Check the mixture with a tablespoon or with your hands to make sure it’ll form into a ball*.
Line a plate or platter with parchment paper (whichever you choose should be able to fit into your freezer).
Using a tablespoon, scoop the mixture against the side of the food processor so it’s flattened and using your hand, pack the mixture tightly into the spoon so it takes the shape of the spoon (egg-shaped). Slide the “egg” out onto a parchment lined tray or plate. Continue to create eggs using the whole mixture.
Add the tray to the freezer for at least 10 minutes to set. Meanwhile, melt chocolate chips or chopped chocolate in a microwave safe bowl in 30 second intervals in the microwave, stirring well in between.
Using a fork and spoon, drop an egg into the bowl of melted chocolate and fully coat the eggs. Use the fork to pick up the egg (flat side down) and shake off the excess chocolate. Place chocolate-covered eggs back onto the lined sheet and optionally sprinkle toasted coconut shavings over top. Add back to the freezer for at least 10 more minutes and enjoy! Store in an airtight container in the refrigerator until ready to serve.
Texture Tips for Filling:
If it’s too dry, add more coconut butter
If it needs more “stick”, add a little more maple syrup.
If it’s too wet, add a little more flour.
*AIP Notes:In place of chocolate, mix 1/4 cup carob powder mixed in 1 Tbsp melted coconut oil.