Healthy homemade goodness!
Simple, delicious Cranberry & Coconut Easter eggs that are vegan, gaps and paleo approved – and VERY kid approved!!
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: makes 3 trays – approximately 30 mini eggs (depending on size)
This sublimely delicious melt-in-your-mouth recipe for Cranberry and Coconut Vegan Easter Eggs is seriously moreish – and the burst of plump cranberry is a welcome and juicy surprise.
You will need some silicone easter egg moulds. These can often be found at large supermarkets leading up to easter – or online or at your nearest kitchenware store. To keep it simple use half egg moulds, with a flat base. They sit better, are waaay quicker and easier to make and taste every bit as good!
Ingredients:
- 1/2 cup of Sacred Earth Medicine Ceremonial Cacao, finely ground
- 1/2 cup of cacao butter
- 1/4 cup maple syrup (or substitute for honey)
- 1/2 teaspoon of vanilla powder (or 1 teaspoon of real vanilla extract)
- Pinch of Celtic sea salt
- Plump dried cranberries
- Desiccated coconut (up to 1/2 cup)
Directions:
- Melt cacao butter in a double boiler or you can use a glass bowl on top of a small saucepan with an inch of water beneath (but not touching the bowl), on low heat.
- When the butter has completely melted, remove from heat and whisk in the Ceremonial Cacao, maple syrup, vanilla and salt and hand-whisk until smooth.
- Make sure ingredients are fully mixed in and nice and smooth. Be sure not to get even a drop of water into this mix as it will make the chocolate texture go grainy!
- For small sized egg moulds: drop a dried cranberry into each egg mould.
- Add in some desiccated coconut to the chocolate mix, stir well, then pour into the moulds.
- For larger egg moulds: If you want a smoother look and finish, follow the below steps. If you’re not bothered about a coconutty look, simply follow steps above…
- Pour a small amount of chocolate mix into each mould & put in freezer til almost set.
- When almost set, drop a dried cranberry into each mould, sprinkle with coconut, then pour the remaining chocolate on top.
- Set in the fridge or freezer until hard.
- When ready to serve, turn out of moulds and enjoy!
- These are also fun to wrap in foil and hide in the garden for an Easter egg hunt.
NB: Be sure to do your egg hunt right away to prevent them from melting too much!
