Vegan Chocolate Coconut Eggs

Vegan Chocolate Coconut Eggs!

These festive chocolate Easter eggs feature a sweet and sticky coconut filling inside of a rich and decadent dark chocolate coating. These eggs make for a simple and sweet Easter treat, or can be enjoyed any time of year in ball form.

These Vegan Chocolate Coconut Eggs are vegan, gluten-free, and refined sugar-free. They are sweetened with maple syrup, but you can use any liquid sweetener of choice.

I used a small silicone egg mold to form these eggs, but you can also form them by hand or in ball form if you do not have an egg mold. This recipe makes approximately 20 small eggs, but if you were using a larger mold you would get about 12.

For more Easter treats, try my Peanut Butter Chocolate Eggs or Carrot Cake with Cashew Frosting. For more healthier chocolate treats, try my Peanut Butter and Jelly Chocolate Cups or Chocolate Caramel Turtles!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Chocolate Coconut Eggs

Laura Brining

Sweet and sticky coconut filling inside a rich and decadent chocolate coating.

5 from 2 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 20

Ingredients

  

Chocolate Coating:

• 1/2 cup coconut oil melted
• 1/2 cup cocoa or cacao powder
• 2 tablespoons maple syrup

Coconut Filling:

• 1 cup shredded unsweetened coconut
• 4 tablespoons creamy coconut milk from a can of full-fat coconut milk
• 2 tablespoons coconut butter melted (you can sub with coconut oil here)
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla

Instructions

 

• First prepare your chocolate coating. Add the melted coconut oil, cacao or cocoa powder, and maple syrup in a small bowl. Whisk until combined. Spoon chocolate into the bottom of your chocolate egg molds, set in the freezer to harden for 5 minutes.
• Meanwhile, prepare your coconut filling. Add the coconut, coconut milk, coconut butter, maple syrup, and vanilla. Stir until combined. Spoon mixture into your hardened eggs molds and pack down tightly with your hands. Place in the freezer to set for 5 minutes.
• Remove from the freezer and cover the tops of your molds with chocolate. Set in the freezer for 10 minutes.
• Pop your chocolate eggs out of the molds. Seal any cracks with additional melted chocolate. Drizzle with the remaining chocolate and sprinkle coconut flakes on top if desired.
• Store in the fridge or freezer.

Notes

If you do not have a chocolate egg mold, you can form balls or eggs by hand. Start by forming spoonfuls of the coconut mixture into balls or oval egg shapes. Set in the freezer until frozen. Then drop the frozen coconut balls into your prepared chocolate mixture to cover completely. Place in the freezer to set. You can do this twice to ensure a thick and even coating. Drizzle with the remaining chocolate and sprinkle with coconut flakes.

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