Healthy Bounty Easter Eggs
Cook time: 
Total time: 
  • for the filling -
  • 1 C desiccated coconut
  • 1 T coconut oil
  • 1T rice malt syrup
  • 2 T coconut cream
  • 2 T coconut butter
  • 1 tsp vanilla
  • for the coating -
  • 2 T cocoa
  • 4 T coconut oil
  • 2 tsp rice malt syrup
  • 50g Dark chocolate for drizzle (optional, I like to use whittakers 72% or Lindt 90% as both are dairy free - although allergen advice for both says they MAY contain milk and for the Whittakers gluten, so be careful if you react to contaminated foods)
  1. Melt the filling coconut oil, coconut butter, and rice malt syrup, either on a low heat on the stove, or at 10 second intervals in the microwave.
  2. Pour into a medium sized bowl and then add remaining ingredients. Stir together until combined.
  3. Form the mixture into egg-like shapes by scooping a heaped teaspoon, and pressing firmly. If you find the mix isn’t holding its shape, pop it into the freezer for a few minutes to stiffen up. Place your eggs onto a lined tray, and allow to harden in the freezer for 10 to 15 minutes.
  4. In the meantime, melt together your coating. Place ingredients in a heatproof dish, set over a saucepan of simmering water, and whisk together.
  5. Once the filling is cold and firm, dip in the chocolate coating, and return to the tray to set.
  6. For an optional more chocolate-y flavour with a thicker outer texture, melt dark chocolate on the stovetop and drizzle over the coated eggs.
  7. Set in the fridge, and store until ready to eat!
*These are not overly sweet, so you could always sneak in a little extra rms! Currently not eating a lot of refined sugar, I love them as written.
Nutrition Information
Serving size: 20
Recipe by Eat Pray Workout at