Chocolate eggs, pastel candy vibes… tis the season and they’re everywhere. After making these cute turmeric cookies I couldn’t pass up on whipping up another fun pastel-colored treat. These vegan coconut chocolate eggs are super easy to make, and are all naturally colored.
And the flavor… like a bounty bar that’s all dressed up for a party :)
These eggs are based on a raw maqui-roons recipe I’ve got in my book Unconventional Treats, but of course adapted for a jolly spring theme.
I colored the filling of these eggs with some of my favorite natural coloring — the usual suspects: turmeric for a mellow yellow, spirulina for a jaded dreamy green, maqui berry for a gentle purple, and blue butterfly pea tea for the sky blue shade. There’s lots of variety and something for everyone.
And a huge part of the fun is taking a bite into one of these dairy-free chocolate covered eggs to find out what’cha gonna get. And of course you can also create new colors here with other berry powders.
As a bonus, I didn’t use any special molds for this, preferring to go more organic this time around, so just rolled the little egg filling into an egg shape by hand and coated it with some chocolate — done! Super easy chocolate coconut eggs at your disposal.
A friend who was taste-testing these shared an interesting idea that it would be awesome: if these had different prominent flavors in each color. As it stands, and no, worry not (since this question comes up often when I share things colored with spirulina, turmeric, etc.), the coconut overpowers these coloring additives so the little chocolate eggs all taste more or less the same.
But you could add some ginger to the yellow ones, some mint to the green ones, or some orange zest, cinnamon, vanilla powder, etc. That would make it a much more fun “what’cha gonna get” game. I loved the idea, though I personally didn’t add any to the eggs here because I know some kids aren’t always super fond of strong flavors… but it would be fun.
And you get the point: these are pretty customizable, so feel free to play around if you’re feeling adventurous ;) And of course I’d love to hear what worked for you in the comments!
Bright and colorful vegan chocolate eggs with a coconutty filling. They make a great dairy-free, gluten-free, and grain-free sweets.
Egg Filling Base:
- 1 ½ cup finely shredded coconut
- 6 tbsp maple syrup
- 5 tbsp arrowroot powder
- 4 tbsp coconut butter, gently warmed*
- 1 tbsp coconut oil (or an additional tbsp coconut butter)
- 1 tbsp warm water
- 1 tsp pure vanilla extract
- 1/16 tsp turmeric powder
- ¼ tsp spirulina powder
- ½ tsp maqui berry powder
- 1 ½ cups melted dark chocolate chips
- 2–4 tbsp coconut oil or cacao butter***
- Place a parchment-lined metal tray in the freezer to chill while working on next step.
- Process all egg filling base ingredients into a thick paste in a food processor. Remove this mixture into a bowl, then divide into 4 parts (I just cut through it with a butter knife to mark 4 even quarters).
- Return one of the paste quarters into the food processor. Add the turmeric to form the yellow filling, and process briefly to combine and allow the spice to mix through evenly.
- Have the chilled metal tray handy beside your food processor. Roughly divide the yellow coconut paste mixture into 6 portions and roll each one into a little egg shape with your hands. Note that if the mixture seems too wet to roll up at this stage, you can just chill it in the fridge or freezer for a few minutes to firm up slightly. Place the rolled eggs on the chilled tray, and then return it to the freezer while working on the next step.
- Repeat steps 3 and 4 with the remaining coconut paste, adding the green, purple, and blue coloring agents to each quarter respectively. Note that if your processor looks like it’s getting a little colored by these natural colors in between, you can wipe it out with some paper towel after finishing with a particular colored paste. Return the tray with all the colored “eggs” back to the freezer while working on the next step.
- Melt your chocolate (or prepare your DIY chocolate coating — see notes***) in a double boiler, add in the additional coconut oil or cacao butter and stir everything together to combine. Remove the chocolate mixture from the double boiler and let sit for a couple of minutes to cool off slightly.
- Have your chilled tray with the eggs handy. Place one egg on the tines of a fork and dunk it in the chocolate mixture to coat. Drain excess chocolate by running the bottom of the fork tines over the edge of the chocolate mixture bowl, and set the egg on the chilled metal tray. Repeat with remaining eggs. If you’d like, drizzle some of the leftover chocolate over some of the coated eggs.
- Place the egg tray back in the freezer for 10 mins to set fully. Then transfer the eggs into a container and either keep frozen or refrigerated (for a softer texture). Enjoy!
*The coconut butter (also known as coconut manna) needs to become soft and mushy as otherwise it’ll be too hard and will not blend well into the mixture. The best way to warm it up is by placing the jar inside a bowl of hot water and let it rest in there and warm up. Note that it burns easily if you try to warm it up in the oven.
**If you’re interested in making your own vegan and refined sugar-free chocolate coating, use this recipe instead: DIY magic shell. Note that it will typically make a thinner coating than commercial melted chocolate. Also a separate note on the chocolate coating is that usually you need to melt more chocolate than you’ll be using in order to coat candy, because you need enough chocolate to dunk the candy into. You can pour the remaining chocolate into a silicone muffin cup and freeze or refrigerate it for future use.
***The purpose of the oil here is to thin out the chocolate mixture so that it coats the eggs more easily. You can control how thick or thin you’d like the mixture to be by adding more or less coconut oil or cacao butter.
This post contains affiliate links to Amazon.com for products used to make the recipe.