Continuing with the Coronavirus miniseries of shelf stable snacks, and in honor of Easter I made Chocolate Coconut Eggs.

I have to admit, they taste so better than a Cadbury Creme Egg! You have to eat them quick since the chocolate melts in your hands…..awe shucks

Recipe

• 75 g shredded coconut
• 70 g coconut oil melted
• 3 tbsp. coconut milk
• 1 tbsp. sugar ( I opted for brown sugar)
• 1/2 tsp vanilla

• 60 g coconut oil
• 6 tsp. cocoa powder
• 2 tbsp. powdered sugar

1. Mix shredded coconut, oil, milk, sugar and vanilla.
2. Refrigerate until solid enough to roll into egg shapes.
3. Roll small amounts into egg shapes and place in the fridge again to set completely.

1. Mix coconut oil. cocoa powder, and powdered sugar together in a bowl.
2. Place 1 Easter egg in the chocolate coating at a time. Using a spoon, turn the egg until completely covered.
3. Place the chocolate coated eggs on a plate.
4. Refrigerate until chocolate coating is set.