Almond Joy Eggs
Instructions
1. Refrigerate coconut milk overnight.2. Extract solid part of coconut milk and transfer into a small saucepan. Add maple syrup, coconut butter and coconut oil and bring to a low simmer.
3. Add almond pulp and shredded coconut and mix until combined. Pour into easter egg molds and freeze for about 1 hour.
4. If preparing without molds, transfer mixture into a wax paper lined brownie pan. Refrigerate for about an hour or place in the freezer for about 10 minutes. Once the mixture has thickened, take out of the fridge/freezer and form little easter eggs with your hands. Place on a lined baking sheet, add an almond on top of each (optionally) and freeze for about 30 minutes until solid.
5. Prepare chocolate coating by melting chocolate and coconut oil in a small saucepan over low. Add maple syrup and combine well.
6. Take frozen almond joy eggs out of the freezer and coat in melted chocolate. Let them dry on a lined baking sheet for a few minutes and serve immediately.
7. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Ingredients
1½ cans full fat coconut milk (solid part)/coconut cream½ cup shredded coconut (unsweetened)
½ cup CocoAlmond pulp (strained, from CocoAlmond milk)
¼ cup maple syrup
3 tbsp coconut butter
2 tbsp coconut oil
Coconut/Almond Base: 1½ cans full fat coconut milk (solid part)/coconut cream
Coconut/Almond Base: ½ cup shredded coconut (unsweetened)
Coconut/Almond Base: ½ cup CocoAlmond pulp (strained, from CocoAlmond milk)
Coconut/Almond Base: ¼ cup maple syrup
Coconut/Almond Base: 3 tbsp coconut butter
Coconut/Almond Base: 2 tbsp coconut oil
Chocolate coating: 6 oz unsweetened chocolate
Chocolate coating: 1-2 tbsp maple syrup
Chocolate coating: 2 tbsp coconut oil
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