These days I like to make homemade treats on special occasions, so this past weekend I decided to see if I could come up with a better-for-you, gluten-free and vegan version of a chocolate creme egg for Easter. It took a few attempts to get the method just right, but eventually I ended up with a tray full of pretty and oh-so-good eggs made with dark chocolate, coconut butter, and pure maple syrup. It seems it's not just the clucking bunny who can work some Easter magic! ;)
Chocolate Coconut Creme Eggs
1 tsp coconut oil
1/4 cup coconut butter (I use Artisana brand)
1 tbsp + 1 tsp coconut oil
2 tbsp pure maple syrup
2 tsp coconut flour
a small egg candy mold (I found one at Bulk Barn that makes six 2 1/2 inch eggs)
dessert sprinkles for decorating (I use Let's Do Sprinklez brand, which are vegan. gluten-free, and made with natural colours)
In a small saucepan over low heat, melt the chopped dark chocolate and 1 tsp of coconut oil, stirring often. Once melted, spoon about a teaspoonful of the chocolate into the bottom of each egg mold. Using the back of the spoon or a small, clean paintbrush, smooth the chocolate up the sides of each egg until it comes right up to the top of the mold, making sure that each egg is completely covered with no thin spots.
Once all egg molds are coated in chocolate, place them in the freezer for 10 to 15 minutes, or until the chocolate shells are firm.
Meanwhile, make the egg filling by combining the coconut butter, coconut oil, and maple syrup in a mixing bowl and beating with an electric mixer until smooth and creamy. Sprinkle in the coconut flour and stir well to thicken the mixture.
When the shells and the filling are ready, place a small spoonful of the filling into the centre of each chocolate shell and press it down a little.
Place the egg molds back into the freezer for another 15 minutes or so.
Once the eggs are firm, remove the molds from the freezer and carefully pop the eggs out onto a piece of parchment paper. Drizzle a little melted dark chocolate over the top of each egg with a spoon, and scatter some candy sprinkles over the drizzled chocolate. Keep the finished eggs in the refrigerator until just before serving. (This recipe makes approximately 12 eggs, depending on the size of your mold.)