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Almond Joy Eggs

Chocolate, coconut and almonds are a classic combination. These Almond Joy Eggs are a delightful, quick, sweet treat you can enjoy anytime of day! Featuring leftover pulp from your Almond Cow.

Servings: 12-15
Prep time: 15 min
Additional time 1 ½ hours

vegan almond joy eggs


Coconut/Almond Base
  • 1½ cans full fat coconut milk (solid part)/coconut cream
  • ½ cup shredded coconut (unsweetened)
  • ½ cup CocoAlmond pulp (strained, from CocoAlmond milk)
  • ¼ cup maple syrup
  • 3 tbsp coconut butter
  • 2 tbsp coconut oil
Chocolate coating
  • 6 oz unsweetened chocolate
  • 1-2 tbsp maple syrup
  • 2 tbsp coconut oil


  1. Refrigerate coconut milk overnight. 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.
  2. Add almond pulp and shredded coconut and mix until combined. Pour into easter egg molds and freeze for about 1 hour.
  3. 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.
  4. Prepare chocolate coating by melting chocolate and coconut oil in a small saucepan over low. Add maple syrup and combine well.
  5. 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.
  6. Store leftovers in an airtight container in the refrigerator for up to 1 week.

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