Coconut Cream Eggs

 Recipe contributed by Joey's Plate

Makes 5-6 eggs

Dairy-free decadence the whole family will enjoy. Easter Bunny tested and approved.

INGREDIENTS:

Chocolate coating

• ¼ cup raw cacao butter, melted
• 1 tsp vanilla extract
• 3 Tbsp raw cacao powder
• 3 Tbsp maple syrup

Cream filling

• ½ cup coconut cream (top layer from unshaken refrigerated can)
• ¼ cup deodorized coconut oil, melted
• 2 Tbsp cashew butter
• 2 Tbsp maple butter
• 3 Tbsp maple sugar
• 1 tsp ground turmeric

DIRECTIONS:

For best results, ensure all ingredients are at room temperature. In case they are too hard, warm them in a saucepan and let cool until they become solid but not hardened.

Chocolate coating

1. Chill plastic molds in freezer 30 minutes before use.
2. Combine all ingredients except melted cacao butter and blend well.
3. Incorporate cacao butter and blend well.
4. In a small bowl, reserve about 2 tsp of chocolate coating for binding the egg halves together and set aside.
5. Pour chocolate into molds then flip upside down so that chocolate leaves a thin coating on the molds.
6. Set in freezer until chocolate coating is hardened, around 20 minutes.
7. Repeat 3 times, or until chocolate coating is approximately 1 mm thick.

Cream filling

1. In a high-speed blender, combine all ingredients and blend until smooth.
2. Reserve 2 Tbsp of cream filling in a small bowl, add turmeric and stir well to create the yellow “yolk”.
3. Scoop the cream filling into the chocolate-coated egg molds, adding a small dollop of yellow “yolk” to the center of each egg.
4. Set in the freezer and chill until the cream is firm, around 30 minutes.

Remove egg halves from molds and bind together with a thin layer of liquid chocolate. Keep refrigerated until ready to serve.

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