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Homemade Almond Joy Eggs with Almond Cow pulp

Almond Joy Eggs

Prep time: 15 min Additional time: 1 ½ hours

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


Coconut/Almond Base

  • 1½ cans full fat coconut milk (solid part) or 13.5 oz 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


Step 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.

Step 2

Add almond pulp and shredded coconut and mix until combined. Pour into easter egg molds and freeze for about 1 hour.

Step 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.

Step 4

Prepare chocolate coating by melting chocolate and coconut oil in a small saucepan over low. Add maple syrup and combine well.

Step 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.

Step 6

Store leftovers in an airtight container in the refrigerator for up to 1 week.