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These paleo coconut cream eggs are the perfect paleo Easter treats. Rich and sweet, these vegan Easter eggs are made with only healthy ingredients. Easter is definitely better with paleo coconut cream eggs, right? You'll love these paleo Easter treats because they're simple but delicious!

Paleo Coconut Cream Eggs (Vegan, Dairy-Free)

Course Dessert
Cuisine American
Keyword coconut cream egg, dairy free, paleo, vegan
Prep Time 35 minutes
Total Time 35 minutes
Servings 8 people
Calories 431 kcal
Author Cheryl Malik

Ingredients

Coconut Filling

  • 3/4 cups coconut butter (made from about 4 cups coconut flakes - See note for recipe)
  • 1 1/2 cups unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup (buy here)
  • 1 1/2 cups paleo or vegan chocolate chips (I love the Enjoy Life brand)
  • 2-3 tablespoons coconut oil (buy here)
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a medium bowl, combine coconut butter, shredded coconut, vanilla extract, and maple syrup. Stir well to combine.
  2. Using a medium cookie scoop, dish out scoops of the coconut mixture. Roll into a ball between your palms and form into an egg shape that's somewhat flattened (with formed sides). Place on a parchment-lined cookie sheet and repeat until all mixture is used. Freeze for about 15 minutes.
  3. Meanwhile, melt your chocolate. Combine chocolate chips, 2 tablespoons coconut oil, and 1/2 teaspoon vanilla extract in a medium bowl. Microwave in 30-second bursts, stirring very well between each burst. When chocolate is nearly melted but not quite, start microwaving in 15-second bursts; do not overmicrowave. Alternately, you can melt your chocolate in a double boiler. If you find the mixture is too thick with either method, add an extra tablespoon of coconut oil in and stir well.
  4. Remove eggs from freezer. Place a wire cooling rack over a cookie sheet. Dip eggs, one by one, in chocolate, flipping until well coated. Remove with a fork and use another fork to slide egg off onto wire rack. Repeat until all eggs are coated. Sprinkle with coconut flakes, if desired, or drizzle extra chocolate on top. To drizzle, transfer remaining chocolate mixture into a small plastic sandwich bag. Snip off the corner and gently drizzle mixture over egg surfaces. Freeze about 10 minutes to harden then serve. Can be kept at room temperature.

Recipe Notes

Make your own coconut butter by following this super easy recipe.

Nutrition Facts
Paleo Coconut Cream Eggs (Vegan, Dairy-Free)
Amount Per Serving (8 g)
Calories 431 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 20g125%
Cholesterol 5mg2%
Sodium 35mg2%
Potassium 117mg3%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 29g32%
Protein 4g8%
Vitamin A 76IU2%
Vitamin C 1mg1%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.