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If you’re a fan of mounds bars or almond joy bars, you’re going to love these coconut cream chocolate eggs! They’re made with just a couple simple ingredients and are perfect for Easter. They’re gluten and dairy free, and can be made sugar free as well!
Where can I find chocolate egg molds?
I typically get my chocolate molds from Amazon because they have a huge selection! For this recipe, I used these silicone chocolate egg molds from Amazon. I highly recommend using silicone molds, I find they are the easiest to work with!
What ingredients do I need to make these coconut cream chocolate eggs?
You’ll need just a couple simple ingredients to make these chocolate eggs. They are:
- dark or semi-sweet chocolate (I use dairy free)
- white chocolate (I use dairy free)
- canned coconut cream (just the cream, not the milk!)
- unsweetened shredded coconut
Where can I find dairy free chocolate?
- Dairy Free: If you’re looking for delicious dairy free chocolate chips, I would recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
- Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off.
- Dairy Free & Sugar Free: If you’re looking for dairy free chocolate chips that are also sugar free, I would recommend Lily’s stevia sweetened chocolate chips or Pascha organic stevia sweetened chocolate chips.
Where can I find canned coconut cream?
Canned coconut cream is available at many grocery stores! However, if it is not available at a grocery store near you, you can use canned coconut milk to get the cream. Simply purchase a can of full fat canned coconut milk and place it in the refrigerator overnight. The cream will separate from the milk when chilled. The next day, simply spoon the cream out of the can (it will be sitting on top) and use it in the recipe!
How many chocolate eggs will this recipe make?
This recipe will make 8 coconut cream chocolate eggs! And just to note, they are pretty big!
How do I store these coconut cream chocolate eggs?
You will want to store these chocolate eggs in the fridge. You can store them in the fridge for up to a week or in the freezer for several months.
Looking for more tasty Easter treats?
Try some of my other recipes below!
Ready to make these coconut cream chocolate eggs? The full recipe is below!
Coconut Cream Chocolate Eggs
- 1 silicone 8-count egg mold
- 6 oz semi-sweet or dark chocolate chips (I use dairy free)
- 3 oz white chocolate chips (I use dairy free)
- 2/3 cup canned coconut cream (just the cream, not the milk)
- 2/3 cup unsweetened shredded coconut
- Add the regular chocolate chips to a microwave safe glass dish and heat until melted, stirring every 30 seconds to avoid burning.
- Coat the bottom of the egg molds completely with melted chocolate. Place in the fridge for 15 minutes to allow the chocolate to harden.
- While the chocolate shells hardens, make the coconut cream filling: melt the white chocolate chips using the same method as before. Once melted, stir in the coconut cream and unsweetened coconut shreds and mix until well combined.
- Remove the chocolate eggs from the fridge once the chocolate is hardened. Fill each mold with the coconut cream filling then place the chocolate eggs back in the fridge for 15 minutes to allow the white chocolate coconut filling to set.
- After 15 minutes, remove the chocolate eggs from the fridge and top with the remaining melted chocolate (you may need to reheat the chocolate again if it has hardened).
- Pllace the eggs back in the fridge for 30 minutes, or until completely hardened. Once hardened, remove from the fridge and enjoy! If slicing the eggs, let them sit for a little while at room temperature before slicing. I recommend running hot water over your knife blade before slicing. Store leftovers in the fridge!