- 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
- 100g 70% dark chocolate
- 1 tsp coconut oil
- 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.
- If desired, drizzle coated eggs with a bit of extra chocolate and immediately sprinkle with a pinch of coconut.
- For coloured eggs, divide coconut filling into small bowls and stir through a few drops of natural food colouring, before scooping and rolling.
- Filling must be shaped before being refrigerated, as it will crumble if rolled when cold.
- Most 70% dark chocolate is dairy-free and vegan, but make sure to check your preferred brand for dietary concerns.
Saturated Fat (g)10