Vegan Coconut Cream Eggs Recipes
VEGAN COCONUT EASTER EGGS
You'll definitely want to add these festive, delicious Vegan Coconut Easter Eggs to your menu this year. The soft, coco-nutty filling is made with just a few simple ingredients and coated in dark chocolate, so they're the perfect mix of kid and adult friendly!
Provided by Lexi
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse cashews and coconut for 10 seconds. Add coconut cream, agave, coconut oil, vanilla and salt and continue processing until a dough forms. You should be able to pinch between your fingers without it crumbling.
- Brush the mold with an even layer of melted chocolate. Refrigerate for 5 minutes (until set), then add in coconut filling almost to the top. Cover with more chocolate and refrigerate for at least 15 minutes, until completely set, then remove from mold and enjoy.
- Refrigerate filling for about 20 minutes (or freeze for 10). Using a cookie scoop, portion out filling into evenly-sized balls (about 2 tbsp each). Using your hands, form the filling into oval egg shape. Place on parchment paper-lined baking sheet and refrigerate or freeze for 15-20 minutes.
- Meanwhile, melt the chocolate. Microwave in 30 second intervals, stirring well between each interval. Stir in coconut oil.
- Using a fork, dip each egg in chocolate. Let excess chocolate drip off, then transfer back to parchment paper.
- Optional: top each egg with melted white chocolate and sprinkles.
Nutrition Facts : Calories 378 calories, Sugar 22.7 g, Sodium 105.4 mg, Fat 25.7 g, SaturatedFat 15.6 g, TransFat 0 g, Carbohydrate 31.5 g, Fiber 3.5 g, Protein 4.1 g, Cholesterol 1.7 mg
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Provided by Karen Gaudette Brewer
Categories Desserts Frostings and Icings
Time 8h10m
Yield 4
Number Of Ingredients 3
Steps:
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 9.1 g, Fat 20.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 18.5 g, Sodium 12.8 mg, Sugar 6.4 g
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- In a medium bowl, combine coconut butter, shredded coconut, vanilla extract, and maple syrup. Stir well to combine.
- Using a medium cookie scoop, dish out scoops of the coconut mixture. Roll into a ball between your palms and form into an egg shape that's somewhat flattened (with formed sides). Place on a parchment-lined cookie sheet and repeat until all mixture is used. Freeze for about 15 minutes.
- Meanwhile, melt your chocolate. Combine chocolate chips, 2 tablespoons coconut oil, and 1/2 teaspoon vanilla extract in a medium bowl. Microwave in 30-second bursts, stirring very well between each burst. When chocolate is nearly melted but not quite, start microwaving in 15-second bursts; do not overmicrowave. Alternately, you can melt your chocolate in a double boiler. If you find the mixture is too thick with either method, add an extra tablespoon of coconut oil in and stir well.
- Remove eggs from freezer. Place a wire cooling rack over a cookie sheet. Dip eggs, one by one, in chocolate, flipping until well coated. Remove with a fork and use another fork to slide egg off onto wire rack. Repeat until all eggs are coated. Sprinkle with coconut flakes, if desired, or drizzle extra chocolate on top. To drizzle, transfer remaining chocolate mixture into a small plastic sandwich bag. Snip off the corner and gently drizzle mixture over egg surfaces. Freeze about 10 minutes to harden then serve. Can be kept at room temperature.
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