CHOCOLATE COCONUT ROUGH EASTER EGG RECIPE
Don’t feed your loved ones this Easter with Chocolate Eggs full of fructose and vegetable oil!
Why not try this delicious recipe from Pure Harvest? Coconut Rough Easter Eggs. Very simple ingredients and incredibly quick to make. All you need is coconut oil, desiccated coconut, cacao (or cocoa) vanilla extract, rice malt syrup and a pinch of salt.
How can you go wrong with coconut and chocolate?
This recipe is extremely versatile, you can literally mould it into any shape you like. Pop them into the freezer and you are good to go.
Also, get the children involved in this Easter break making some healthy, nourishing and incredibly tasty Easter treats.
Pure Harvest are the makers of Organic Rice Malt Syrup. It is free of added cane sugars, fructose, artificial colours and preservatives. 100% Glucose. And glucose benefits the body in so many ways: energy source, body endurance, cognitive booster, energy recovery, temperature regulator.
But like everything, do not eat it in excess.
This is also a great one to the kids involved over the holidays and make some healthy, nourishing and incredibly tasty Easter treats
- 100 g coconut oil
- 100 g raw cacao
- 125 ml Pureharvest Rice Malt Syrup
- 100 g desiccated coconut
- 1 tsp vanilla extract
- pinch of salt
- Melt the coconut oil and rice malt syrup on a low heat until completely liquified.
- Remove from heat and sift in the cacao. Using a whisk stir until the cacao is well incorporate.
- Add the desiccated coconut, vanilla and salt and stir well to combine.
- Using a teaspoon, spoon small amounts into the egg moulds and allow to set in freezer.
- Alternatively, you can pour into a container lined with baking paper and cling film and set. Once set cut up into squares and enjoy.
- Or, you can double the recipe and do both step 4 and 5 and make coconut rough squares topped with a mini easter egg as featured in the image above.
- Store in the freezer. Remove from freezer about 20 minutes before serving