Vegan Coconut Easter Eggs Recipes

LINDA'S COCONUT CREAM ALMOND JOY EASTER EGGS

Steps:

• Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
• Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
• Add the coconut, and mix until well blended. (I use my hands).
• Place the mixture in the freezer to chill for at least 20 minutes.
• Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
• Place each egg on a cookie sheet, covered with aluminum foil.
• When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
• Place in the freezer again for at least 25 minutes.
• Melt the chocolate in a a double boiler.
• Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
• Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
• To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
• When done making eggs, put in the freezer for a few minutes to harden.
• Place each egg in pastel paper cupcake cups.
• Store in the refrigerator, covered with aluminum foil.

CHERRY COCONUT EASTER EGGS (GLUTEN-FREE)

Steps:

• Combine the dessicated coconut, chopped cherries, a few drops of red food colouring and the condensed milk in a bowl and mix well. Add colouring a little at a time until you get a bright colour. We aimed for something like a 'cherry ripe' chocolate bar colour.
• Roll heaped teaspoonfuls of the mixture into egg shapes. Squeeze the mix together and roll into ball shapes. Then shape with your hands to make oval egg shapes. If the mixture is too soft -- add a little more coconut and mix thoroughly.
• Place eggs on a tray and refrigerate until firm.
• Combine the melted chocolate with the copha or oil. You can just use chocolate without the copha or oil- these just give a glossier looking finish to the eggs.
• Dip eggs into chocolate and again refrigerate.
• Decorate as desired with melted NESTLÉ Dark Melts or White Melts (or any chocolate will do -really) that have been coloured with red food colouring.