Coconut Cream Eggs
Shredded coconut, coconut cream, dark chocolate = vegan, gluten-free and dairy-free!
WOW – just WOW! These I created and it’s truly a new masterpiece of delicious and healthy!
These are so amazing – my husband and I can’t get enough of these. I love coconut chocolate covered treats! Hope you do too. I created these – coconut cream with shredded coconut make such great middle and so easy to make.
These are so good – when I haven’t ate enough for lunch I will crave a snack and go to the local health food store and buy these. I am so happy to create this killer copycat recipe that is so satisfying both taste and healthy fats that keep you full and happy.
Easter is around the corner, with Mardi Gras beginning of Lent season. The next three weeks are all about Easter Treats! That are healthy, vegan, gluten-free and dairy-free!
Easy to prep days or months before and keep in your freezer. Take out 20 minutes before serving or directly out of freezer.
Lively Life’s Mission
Coconut Cream Eggs follows Lively Life’s mission of food that is actually healthy and good for your gut. That’s what Lively Life Healthy Eats, Healthy Treats are all about. What if you could eat and everything you ate was actually good for you. That’s what we are doing here. Our bodies need nutrients, vitamins and minerals, as well as phytonutrients (think the rainbow in colors, each color has different phytonutrients), these nutrients are used by your cells, hormones (think body messagers) and every function the body, organs, and cells need to do in order for us to function everyday. What you eat matters, what your body digest matters even more.
Which diet is this Coconut Cream Eggs are suitable for?
Vegan – Yes
Gluten-free – Yes
Dairy-free – Yes
Egg-free – Yes
Nut-free – Yes
Paleo and Keto friendly
Quick to make!
ENJOY!
How to store Coconut Cream Eggs
Store in freezer in an airtight container for upto 3 months. Best stored shorter to reduce freezer burn. Take it out and decorate while frozen. Serve around 20 minutes after freezer or directly out of freezer if you like cold treat. Can store in fridge for 15 days in an air tight container.
To be honest – we eat them right out of the freezer – amazing!
Pair this with:
Desserts it goes with
- Easy Whipped Feta dip with green chilies
- Easy Whipped Feta with Fennel and Orange
- Zucchini and Tomato Appetizer
- Easy Whipped Feta Dip with Mediterranean Twist
- Cashew Cheese Ball – Vegan Option
As a dessert with a meal:
- Gluten-free MEATLOAF without Breadcrumbs
- Chicken Broccoli Mushroom Dinner
- 2 ingredient Easy & Quick Pizza!
How to make this Coconut Cream Eggs fool proof?
1. Adding the chocolate to the frozen eggs can be a little tricky. Make more chocolate/coconut oil mix if needed. Keep your fingers off – use utensils.
2. Best to use the Coconut Cream in the small 5.4 oz. or 160ml can. Or use coconut cream from coconut milk can (put in fridge for overnight then scoop out the hard cream and use it, the liquid can be saved for smoothie or cooking).
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RECIPE
Coconut Cream Eggs or Coconut Cream Cookies
Ingredients
Coconut Cream Middles
- 1 can coconut cream (5.4 oz or 160 ml) or use coconut milk put in fridge overnight and scoop out coconut cream – measure 2/3 cup or 160 ml
- 1.5 cups unsweetened shredded coconut
- 3 pinches sea salt or himalayan salt
- 1 tbsp vanilla extract recipe on livelylife.co
Chocolate cover – may need to make more – a little different each time
- 1/2 cup dark chocolate chips or 85 grams or 4 oz.
- 2 tsp coconut oil
- 3 pinches sea salt or himalayan salt
Instructions
Coconut Cream Middle
- Combine all ingredients of Coconut Cream Middle. Mix with whisk or fork or hand.
- Put parchment paper on cookie sheet.
- Take a cookie scoop and scoop into hand or just use hands – and make egg shape in hand with pressure to make them stick together. Place on cookie sheet.
- Put in Freezer for at least 30 min.
Dark Chocolate Cover
- Double boiler – I use a anchor measuring cup in a small pot with boiling water. Or microwave at 15 sec increments and stir.
- Coconut cream eggs should be hard. Dip the eggs into the chocolate and cover by moving it around with a spoon. Take it out with small tongs or spoon and place on parchment paper.
- Freeze. Put into a airtight container and keep in freezer till you want to serve them. Happy Coconut Cream Cookies!!!!
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