These 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 a cleaned-up version of the classic "Bounty Bar" and "Mounds Bar" in a fun Easter egg shape!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No Refined Sugar | No-Cook | Naturally Colored | Paleo-Friendly }
Prepare the egg mold by placing it in the freezer to chill while you prepare the chocolate, or for approximately 5-10 minutes.
Prepare the chocolate coating:
Add all ingredients for the chocolate coating to a small saucepan and melt on the lowest heat, stirring the entire time and taking care to not let it burn.
Remove the egg mold from the freezer.
Add a tablespoon of melted chocolate into the first egg mold and using the back of a spoon, gently "paint" the side of the egg mold so that some of the melted chocolate covers all of the side surfaces of the mold.
Repeat the previous step for each of the egg molds but only do one at a time because the chocolate will start to harden quickly and it will be hard to spread on the sides once it's hardened.
Set aside the remaining melted chocolate.
Place the egg mold onto a cookie sheet lined with parchment paper and place it in the freezer while you prepare the coconut filling.
For the coconut filling:
Add all ingredients for the coconut filling to a medium-size mixing bowl and stir until everything is well combined.
Divide the filling equally into (4) small bowls.
Add (1) teaspoon of the natural coloring of your choice to each bowl and stir until well combined.
Assembly:
Remove the egg mold from the freezer.
Take out about (1) tablespoon of the coconut filling at a time and press it firmly into the empty cavity of a silicone egg mold.
Repeat the previous step until all of the egg cavities are filled.
Divide the remaining melted chocolate over the tops of each coconut egg, spreading it evenly and making sure to fill all empty spaces around the coconut mixture.
Place the egg mold back in the freezer for approximately 60 minutes, or until the chocolate has hardened.
Store in an air-tight BPA-free container in the freezer or refrigerator until ready to serve because they will get soft and lose their shape if left out at room temperature.
Notes
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: