Easter eggs
Ingredients:
- 1 cup canned coconut cream
- 1 cup grated coconut
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 2 tbsp Greek yogurt
- 1 bar of cult chocolate
- Castile flower petals
- Coconut oil
Process:
- Add the coconut cream, ½ cup of grated coconut, coconut oil, honey and yogurt to a small pot.
- Turn the heat on low and let everything melt for a few minutes until well combined.
- Remove from heat and add the remaining half cup of grated coconut.
- Add an almond on top of each egg mold and cover with the coconut mixture.
- Place in the freezer for 2-4 hours or until hardened.
- Once hard, prepare your chocolate by melting. Make the chocolate into pieces along with 1 tablespoon of coconut oil.
- Remove each egg from the mold and cover with the chocolate mixture. Transfer the eggs to a tray lined with baking paper and let them harden.
- Decorate with the petals and enjoy.