Chocolate and Coconut Easter Eggs
Can you imagine Easter without Easter eggs? We think not!! These Chocolate and Coconut Easter Eggs are a tasty little treat – egg-free, dairy-free, grain-free, nut-free, gluten-free little bundles of joy, with no added sugar. Why we love this Chocolate and Coconut Easter Eggs recipe? Desiccated coconut makes a hearty, low-carb filling for these candied eggs. Coconut is high in good fats, but contains no cholesterol or trans fats while being rich in a number of essential nutrients, including dietary fiber, manganese, copper and selenium. We have replaced sugar with erythritol for this recipe, which is a naturally occurring alcohol during fruit fermentation. Its low GI value and low calorie profile makes it an excellent sugar-substitute for the occasional dessert on the LCHF diet. It has zero bearing on blood sugar and doesn’t lead to digestive distress.
Servings Prep Time
6people 30minutes
Cook Time
Servings Prep Time
6people 30minutes
Cook Time
For the Eggs
  • 75g Shredded CoconutsUnsweetened
  • 70g Coconut oilMelted
  • 3tbsp Coconut Cream
  • 1tbsp Granulated Erythritol
  • 1/2tsp Vanilla
For Chocolate Coating
  • 60g Coconut oilMelted
  • 6tsp Unsweetened Cocoa Powder
  • 2tsp Powdered Erythritol
  • 1tsp Coconut Cream
  1. Mix all the ingredients for the eggs – i.e. shredded coconut, the melted coconut oil, coconut cream, granulated erythritol and vanilla in a bowl.
  2. Refrigerate until solid enough to roll into egg shapes
  3. Once the mixed ingredients harden into a soft dough, take two tablespoons in your palm and roll into the shape of an egg. Repeat until all the coconut mix has been shaped into eggs.
  4. Place in the fridge again to set completely, so that the eggs can retain their shape while we coat them with chocolate later.
  5. Now mix the chocolate coating ingredients – coconut oil, cocoa powder and powdered erythritol in a bowl.
  6. Place 1 Easter Egg in the chocolate coating at a time. Using a spoon, turn the egg until completely covered.
  7. Place the chocolate coated eggs on a plate.
  8. Refrigerate until chocolate coating is set.
  9. Once the chocolate coating is set, decorate the eggs with a drizzle of coconut cream, and serve