Chocolate And Coconut Easter Eggs

Chocolate and Coconut Easter Eggs

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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.
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Healthy Diet Desserts
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
For the Eggs
  • 75 g Shredded Coconuts Unsweetened
  • 70 g Coconut oil Melted
  • 3 tbsp Coconut Cream
  • 1 tbsp Granulated Erythritol
  • 1/2 tsp Vanilla
For Chocolate Coating
  • 60 g Coconut oil Melted
  • 6 tsp Unsweetened Cocoa Powder
  • 2 tsp Powdered Erythritol
  • 1 tsp Coconut Cream
Healthy Diet Desserts
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
For the Eggs
  • 75 g Shredded Coconuts Unsweetened
  • 70 g Coconut oil Melted
  • 3 tbsp Coconut Cream
  • 1 tbsp Granulated Erythritol
  • 1/2 tsp Vanilla
For Chocolate Coating
  • 60 g Coconut oil Melted
  • 6 tsp Unsweetened Cocoa Powder
  • 2 tsp Powdered Erythritol
  • 1 tsp Coconut Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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
Nutrition Facts
Chocolate and Coconut Easter Eggs
Amount Per Serving
Calories 277 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 24g 120%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Sodium 38mg 2%
Potassium 126mg 4%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Sugars 6g
Protein 2g 4%
Vitamin C 0.4%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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