Coconut Rough Easter Eggs

Coconut Rough Easter Eggs

16 - 20 eggs / squares
Prep Time
10 minutes
Cooking Time
15 minutes + freezing time

You can’t go wrong with coconut and chocolate. This recipe is extremely versatile, you can literally mould it into any shape you want.

This is also a great one to the kids involved over the holidays and make some healthy, nourishing and incredibly tasty Easter treats!

100 g coconut oil
100 g raw cacao
125 ml Pureharvest Rice Malt Syrup,
100 g desiccated coconut
1 tsp vanilla extract
pinch of salt

Melt the coconut oil and rice malt syrup on a low heat until completely liquified.

Remove from heat and sift in the cacao. Using a whisk stir until the cacao is well incorporate.

Add the desiccated coconut, vanilla and salt and stir well to combine.

Using a teaspoon, spoon small amounts into the egg moulds and allow to set in freezer.

Alternatively, you can pour into a container lined with baking paper and cling film and set. Once set cut up into squares and enjoy.

Or, you can double the recipe and do both step 4 and 5 and make coconut rough squares topped with a mini easter egg as featured in the image above.

Store in the freezer. Remove from freezer about 20 minutes before serving.


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