Yield 12 Eggs
1 and 1/2 cups shredded coconut
8 ounces organic dark chocolate
1/2 cup coconut cream
Step 1: Gather all ingredients. Line baking sheet with parchment paper.
Step 2: Over medium heat in a medium saucepan, bring cream to simmer for about 2 minutes and remove from heat. Stir in shredded coconut and let mixture sit for about 5-10 minutes to thicken.
Step 3: Scoop mixture onto baking sheet and form 12 even mounds, forming them into egg like shape. Place almond on top of each and press down lightly to secure into shredded coconut.
Step 4: Freeze for about 2 hours.
Step 5: In medium saucepan, melt dark chocolate until smooth and creamy.
Step 6: Using a fork, dip frozen mounds into smelted chocolate to cover the "egg". Repeat this until all the "eggs" are covered in chocolate. Place back on parchment paper and let it set for 10 - 20 minutes. Store in refrigerator.
Serving Size 1 egg
Amount Per Serving
% Daily Value
Total Fat 17 g
Total Carbohydrates 13 g
Dietary Fiber 7 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/almond-joy-easter-eggs/