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.