White Chocolate Coconut Cream Eggs are an eggscellent, clean eating sweet treat that you won't feel bad about serving to your kids! Tropical, unsweetened coconut is blended with thick coconut butter, coconut oil, sweet honey, and a kiss of vanilla making these a delicious and decadent dessert that's practically good for you!
24ozwhite chocolate chips, vanilla almond bark, or colored candy wafers
spring sprinkles, colored icing, extra white chocolate for decorating
Line a baking sheet w/ parchment or wax paper. Set aside. Add all ingredients to a food processor or blender and give it a whirl until the mixture is well mixed and starts to stick together.
Pop the coconut mixture into the freezer for 5 minutes to make shaping the Easter eggs easier. While in the freezer, melt white chocolate *see notes
Shape coconut mixture into 1 inch ovals or egg shapes and place back on the baking sheet. Once all eggs are shaped, coat them each in white chocolate then place back on the baking sheet. Decorate them as you wish with sprinkles, colored icing or extra white chocolate.
Freeze or refrigerate the eggs for 10-15 minutes or until the white chocolate is completely set. Store in an airtight container until they're all gone. Trust me, they won't last long!
Melting the White ChocolateIf using white chocolate chips: Add chocolate chips to a heat proof bowl and adjust your microwave settings to 50 percent strength. Heat the white chocolate for 30 seconds,stir, then continue to heat and stir in 30 second intervals until completely melted. If the white chocolate isn't smooth enough, add 1 tsp of coconut oil to make it smoother. If using almond bark or melting wafers: Follow melting instructions on the package.