Recipes

Coconut & Peanut Butter-Filled Chocolate Eggs

There is something so special about receiving a home made gift, and these delicious Easter eggs taste as good as they look.

Why not get the kids involved with measuring and mixing, or have them decorate some gift paper to wrap them up in.

The Healthy Mummy is running a Countdown to Easter Challenge where we hope to help everyone lose up to 4kg* before April 13. PLUS you can win some great prizes.

Find out more about the Countdown to Easter Challenge HERE.

This recipe comes straight from our Healthy Easter Cookbook eBook.

Available now, it contains 57 delicious recipes to feed your friends and family over Easter. Check out the book in our shop HERE.

Coconut & Peanut Butter-Filled Chocolate Eggs

Print Recipe
Coconut & Peanut Butter-Filled Chocolate Eggs
Coconut & Peanut Butter-Filled Chocolate Eggs
Course Kids
Cuisine Chocolate
Servings
serves
Ingredients
  • 1/2 cup peanut butter
  • 1 tbsp coconut flour
  • 3 tbsp coconut oil melted
  • 4 tsp maple syrup
  • 1/2 cup desiccated coconut
  • 1/4 cup light coconut milk
  • 120 g dark chocolate 70%
Course Kids
Cuisine Chocolate
Servings
serves
Ingredients
  • 1/2 cup peanut butter
  • 1 tbsp coconut flour
  • 3 tbsp coconut oil melted
  • 4 tsp maple syrup
  • 1/2 cup desiccated coconut
  • 1/4 cup light coconut milk
  • 120 g dark chocolate 70%
Coconut & Peanut Butter-Filled Chocolate Eggs
Instructions
  1. In a small bowl combine peanut butter, coconut flour, 1 tablespoon of the coconut oil and 2 teaspoons of the maple syrup. Stir well to form a dough then tip onto a piece of baking paper and form into a log. Roll up filling in the paper and refrigerate for 30 minutes.
  2. In the jug of a blender or small food processor, combine desiccated coconut, coconut milk, 1 tablespoon of the coconut oil and remaining maple syrup. Pulse a few times to combine then tip onto a piece of baking paper and form into a log. Roll up filling in the paper and refrigerate for 30 minutes.
  3. Remove fillings from fridge, slice each roll into 12 pieces and form into egg shapes (24 eggs in total). Place onto a baking tray lined with paper and return to fridge for another 30 minutes.
  4. Gently melt chocolate and remaining coconut oil in a small bowl or glass in the microwave and cool to room temperature.
  5. Using two forks, dip one piece of egg filling at a time into chocolate, allowing excess to drip into bowl. Place on the tray and return chocolate-coated eggs to fridge until ready to serve. 2 chocolate eggs is 1 serve.
  6. If the peanut butter dough softens as you form the eggs, return to fridge until firm. To differentiate fillings, sprinkle coconut-filled eggs with coconut before chocolate dries.
Recipe Notes

Calories per serve for peanut butter filling: 215

Calories per serve for coconut filling: 142

Healthy Easter CookbookCheck out the book in our shop HERE.

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