An Easter or spring treat for those on healing diets that love conventional cream eggs. Without the harmful, inflammatory ingredients found within many desserts, these treats will allow you to celebrate without unwanted symptoms.
3/4 cup coconut butter
1 1/4 cup shredded coconut
2 tablespoons coconut cream
1 teaspoon vanilla extract
1/4 cup wholesome sweetener such as raw honey or maple syrup
Gently melt the coconut butter in a small saucepan over medium heat. Allow to come to room temperature. Stir in the shredded coconut, vanilla, and sweetener. Depending on the temperature of the mixture, it may need to be refrigerated to firm up in order to be formed into eggs. Form about a tablespoon of the coconut mixture into an egg shape and arrange on a parchment-lined cookie sheet. Put them in the freezer for 30 minutes.
1/2 cup coconut oil or cocoa butter
1 cup cacao*
6 tablespoons monk fruit sweetener
a generous pinch of salt
*For those with autoimmune conditions, feel free to substitute carob powder instead of cacao.
In a double boiler or small saucepan over low heat, melt the cocoa butter or coconut oil. While your fat is melting, whiz monk fruit sweetener in a clean coffee grinder or blender until it reaches a powdered consistency. Once melted, stir in cacao, sweetener, and salt. Store well to ensure there are no lumps and all ingredients are combined. Set the chocolate sauce to the side and allow it to cool slightly- you will want it to be the proper consistency to coat the coconut eggs, but not so hot that the coconut eggs begin to melt. Luke-warm is typically the sweet spot.
If you desire to simplify and have one less step in this recipe, feel free to melt store-bought chocolate chips or dark chocolate bars to dip the eggs in. We prefer to make our own chocolate to be completely in control of the quality of the ingredients we use. Some better store-bought alternatives are Hu Kitchen, Pure 7, or Thrive Market Organic Paleo chocolate bars.
Using a fork, gently dip the peanut butter eggs in the chocolate one by one until they are thoroughly coated. Lift the egg above the chocolate and allow excess chocolate to drip off. Arrange evenly on a parchment-lined cookie sheet or onto a wire cooling rack over a cookie sheet . Be sure to work quickly as the chocolate sauce will harden as it cools. If you have extra chocolate, feel free to drizzle more over the top or dip the eggs a second time. When all coconut eggs have been dipped, place the cookie sheet in the refrigerator to allow the chocolate to set up. Store in the refrigerator. These are best served at room temperature.