Vegan Coconut Easter Eggs

240g desiccated coconut

140g unsalted cashews

100g/120ml coconut cream

4 tbsp maple syrup

2 tbsp melted coconut oil

1 tbsp vanilla extract

¼ tsp Profusion Pink Himalayan Fine Salt

12 oz dark chocolate, melted

1 tsp coconut oil

1 tsp red food colouring

Profusion Pink Himalayan Fine Salt, for topping

  1. In a food processor, pulse the cashews and coconut for 10 seconds. Add the coconut cream, maple syrup, coconut oil, vanilla, red food colouring and salt and continue processing until a dough forms. You should be able to pinch between your fingers without it crumbling.
  2. Refrigerate or freeze the filling for about 20 minutes. This is optional, but it makes it much easier to form the egg shape.
  3. Using an ice cream scoop, portion out the filling into evenly-sized balls (about 2 tbsp each). Using your hands, roll into a ball, then flatten slightly and elongate the ends to form into oval egg shape.
  4. Place on a parchment paper-lined baking sheet and refrigerate for 15-20 minutes.
  5. Meanwhile, melt the chocolate. Microwave in 30 second intervals, stirring well between each interval, and then stir in the coconut oil.
  6. Using a fork, dip each egg into the chocolate. Let the excess chocolate drip off, then transfer back to the parchment paper. Let the chocolate harden for a few minutes, then drizzle each egg with more chocolate.
  7. Top each egg with salt and transfer to the fridge to harden for 10-15 minutes.

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