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