Gluten-Free Vegan Naturally Colored Coconut Eggs

My Gluten-Free Vegan Naturally Colored Coconut Eggs are an easy and healthy recipe made with only 10 clean, real food ingredients. They're the perfect no-bake plant-based dessert that's an Easter candy treat everyone will love!

Estimated reading time: 9 minutes

Gluten-Free Vegan Naturally Colored Coconut Eggs

Here's Why This Recipe Works

My top 3 reasons:

1. It's Healthy No-Bake Plant-Based Dessert - It's a cleaned-up, healthy version of store-bought "Bounty Bars" or "Mounds Bars" candy bars in a fun Easter egg-themed shape!
2. Can Be Prepared In About 20 Minutes - Just a few simple steps and no special equipment needed except a silicone egg mold.
3. Made With Clean Real Food Ingredients - You'll love how you can make this recipe with only 10 ingredients such as shredded coconut, maple syrup, almond flour, coconut oil, semi-sweet chocolate chips, Himalayan pink salt, and natural food coloring!

Feel good about enjoying my recipe because it's plant-based, vegan, gluten-free, dairy-free, soy-free, egg-free, no-bake, no refined sugar, and paleo-friendly.

Ingredients

Here are the nutrient-dense ingredients needed to make this recipe:

• Unsweetened Coconut
• Almond Flour
• Maple Syrup
• Coconut Oil
• Himalayan Pink Salt
• Enjoy Life Semi-Sweet Chocolate Chips
• Yellow Goldenberry Powder (natural yellow color)
• Pitaya Powder (natural pink color)
• Moringa Powder (natural green color)
• Blue Butterfly Pea Power (natural blue color)

That's it! My natural-colored Vegan Coconut Eggs are super easy to make!

How To Make This Recipe: Step-by-Step Instructions

Here is how to make this recipe and I'll show you with step-by-step instructions below.

Before beginning, place the silicone egg mold in the freezer to chill while you prepare the melted chocolate.

Step 1: Melt Chocolate + Prep The Egg Mold

Firstly, melt the chocolate in a small saucepan on the lowest heat, stirring the entire time and taking care to not let it burn.

Add about (1) tablespoon of melted chocolate into each empty egg cavity.

Using a small silicone brush or the back of a spoon, spread the melted chocolate along the entire perimeter of the egg mold.

Place the egg mold back into the freezer while you prepare the coconut filling.

Step 2: Prepare The Coconut Filling Base

Secondly, add all ingredients for the coconut filling to a medium-size mixing bowl and stir until well combined.

Step 3: Divide The Mixture

Thirdly, divide the mixture evenly into (4) sections, then transfer into (4) small mixing bowls.

Step 4: Add The Natural Coloring

Fourthly, gather the natural colorings of your choice then add to each bowl of the coconut filling.

Step 5: Mix The Natural Coloring + Coconut Mixture

Fifthly, mix the natural coloring and coconut mixture in each bowl until well combined.

Step 6: Assembly

Sixthly, remove the chilled egg mold from the freezer.

Next, transfer the coconut mixture into the egg molds and dividing each cup of coconut mixture in half to make (2) eggs. For example, divide the green coconut mixture in half to fill (2) egg cavities, divide the blue coconut mixture in half to fill (2) egg cavities, divide the yellow coconut mixture in half to fill (2) egg cavities and divide the pink coconut mixture in half to fill (2) egg cavities.

Press the coconut filling firmly into each cavity.

Using a spoon, pour about (1) tablespoon of melted chocolate over the top of each coconut filled egg cavity until the chocolate reaches the top edge of the molds.

Place the egg mold onto a cookie sheet then return the egg mold to the freezer for approximately 60 minutes, or until they are hardened.

Step 7: How To Store

Lastly, store the coconut eggs in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.

Frequently Asked Questions

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Coconut: I used organic unsweetened shredded coconut for this recipe. Using the finely shredded coconut makes it possible to mix in a bowl with other ingredients without having to use a processor. If you use large flake coconut, you could add it to a food processor with the remaining ingredients for the coconut filling to break it down into small pieces.

Maple Syrup: Can be substituted with another liquid sweetener like organic date nectar, organic coconut nectar or a sugar-free sweetener.

Coconut Oil: If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste or smell.

Himalayan Pink Salt: This is my salt of preference, however, you can always substitute with sea salt.

Chocolate Chips: Since the chocolate chips will be melted, you can use either standard-size chocolate chips or mini chocolate chips. In addition, you can also make homemade chocolate as a substitute.

Natural Colorings: All the natural colorings I used were organic and in powder form. However, there are other substitutions you could use for example:

• Blue - Blueberry Powder
• Yellow - Turmeric
• Green - Spirulina
• Pink - Beet Powder

More Healthy Vegan No-Bake Dessert Recipes

1. Wild Blueberry Cheesecake
2. Chocolate Chip Cookie Dough Balls
3. Cranberry Lemon Truffle Balls
4. or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!