Chocolate coconut eggs
Prep
20 min
Serves
14
Skill
Vegetarian
Prep
20 min
Serves
14
Skill
Our Chocolate coconut eggs will be a hit at your easter table or even as a cheeky afterschool snack. These are super tasty and the whole family will fall in love with them. Perfect for snacking on after dinner for dessert, these little morsels are absolutely decadent and filled with flavour. Made using So Good Almond Unsweetened Milk, these bites use coconut to also add a little essence of summer. Super healthy and quick to prepare, these balls will be a big hit!
Ingredients
- 1 cup desiccated coconut
- 1/3 cup So Good™ Almond Milk Unsweetened
- 1/4 cup virgin coconut oil
- 2 tbs maple syrup
- pinch sea salt
- 1–2 tsp coconut flour, optional
For coating
- 100g 70% dark chocolate
- 1 tsp coconut oil
Nutrition per serving
564 kJ
energy kj
1 g
protein
10 g
saturated fat
1.1 g
dietary fibre
6 g
carbohydrate
5 g
sugars
18 mg
sodium
Method
- In the jug of a blender or small food processor, combine coconut, So Good Almond Milk, coconut oil, maple syrup and salt. Pulse for 30 seconds, then set aside for 5 minutes so the coconut starts to absorb the liquid, and the filling firms up a bit.
- Filling mixture will be soft but should hold shape – if it’s too runny stir through coconut flour and rest another minute. Scoop scant-tablespoons of filling onto to a baking paper lined tray. Use clean hands to roll into balls or egg-shapes. Refrigerate for 30 minutes.
- While the filling chills, melt chocolate and additional coconut oil in a small, deep bowl.
- Using a fork, dip one coconut egg at a time into the bowl, spoon over the melted chocolate, then tap fork on side of bowl to allow excess to drip back in.
- Slide chocolate-coated eggs back onto the lined tray and refrigerate until ready to serve.
- 1 cup desiccated coconut
- 1/3 cup So Good™ Almond Milk Unsweetened
- 1/4 cup virgin coconut oil
- 2 tbs maple syrup
- pinch sea salt
- 1–2 tsp coconut flour, optional
For coating
- 100g 70% dark chocolate
- 1 tsp coconut oil
Nutrition per serving
564 kJ
energy kj
1 g
protein
10 g
saturated fat
1.1 g
dietary fibre
6 g
carbohydrate
5 g
sugars
18 mg
sodium
- In the jug of a blender or small food processor, combine coconut, So Good Almond Milk, coconut oil, maple syrup and salt. Pulse for 30 seconds, then set aside for 5 minutes so the coconut starts to absorb the liquid, and the filling firms up a bit.
- Filling mixture will be soft but should hold shape – if it’s too runny stir through coconut flour and rest another minute. Scoop scant-tablespoons of filling onto to a baking paper lined tray. Use clean hands to roll into balls or egg-shapes. Refrigerate for 30 minutes.
- While the filling chills, melt chocolate and additional coconut oil in a small, deep bowl.
- Using a fork, dip one coconut egg at a time into the bowl, spoon over the melted chocolate, then tap fork on side of bowl to allow excess to drip back in.
- Slide chocolate-coated eggs back onto the lined tray and refrigerate until ready to serve.