A lot of store-bought Easter Eggs contain high amounts of refined sugars, artificial flavours & colourings and Emulsifiers to name just a few. But instead of missing out on Chocolate this Easter, why not whip up some home-made treats made from pure ingredients that taste just as decadent?
Preheat oven to 180 degrees Celsius.
Spread the coconut flakes/shredded coconut over the top a sheet of baking paper on a baking tray.
Bake for 5 minutes or until the coconut begins to brown.
Transfer the coconut into a food processor and blitz for approximately 10 seconds. Set aside.
Heat a pot over a low heat. Add the coconut oil and cacao buttons.
Continuously stir until the chocolate has completely melted, then stir in the rest of the ingredients including the toasted coconut.
Spoon the mixture into the Easter Egg moulds and place in the freezer to set.
Once set, store in an air-tight container in the fridge.
Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Spread the coconut flakes/shredded coconut over the top a sheet of baking paper on a baking tray.
Bake for 5 minutes or until the coconut begins to brown.
Transfer the coconut into a food processor and blitz for approximately 10 seconds. Set aside.
Heat a pot over a low heat. Add the coconut oil and cacao buttons.
Continuously stir until the chocolate has completely melted, then stir in the rest of the ingredients including the toasted coconut.
Spoon the mixture into the Easter Egg moulds and place in the freezer to set.
Once set, store in an air-tight container in the fridge.
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