Cranberry & Coconut Vegan Easter Eggs

Healthy homemade goodness!

Simple, delicious Cranberry & Coconut Easter eggs that are vegan, gaps and paleo approved – and VERY kid approved!!

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: makes 3 trays – approximately 30 mini eggs (depending on size)

This sublimely delicious melt-in-your-mouth recipe for Cranberry and Coconut Vegan Easter Eggs is seriously moreish – and the burst of plump cranberry is a welcome and juicy surprise.

You will need some silicone easter egg moulds. These can often be found at large supermarkets leading up to easter – or online or at your nearest kitchenware store. To keep it simple use half egg moulds, with a flat base. They sit better, are waaay quicker and easier to make and taste every bit as good!

Ingredients:

• 1/2 cup of Sacred Earth Medicine Ceremonial Cacao, finely ground
• 1/2 cup of cacao butter
• 1/4 cup maple syrup (or substitute for honey)
• 1/2 teaspoon of vanilla powder (or 1 teaspoon of real vanilla extract)
• Pinch of Celtic sea salt
• Plump dried cranberries
• Desiccated coconut (up to 1/2 cup)

Directions:

1. Melt cacao butter in a double boiler or you can use a glass bowl on top of a small saucepan with an inch of water beneath (but not touching the bowl), on low heat.
2. When the butter has completely melted, remove from heat and whisk in the Ceremonial Cacao, maple syrup, vanilla and salt and hand-whisk until smooth.
3. Make sure ingredients are fully mixed in and nice and smooth. Be sure not to get even a drop of water into this mix as it will make the chocolate texture go grainy!
4. For small sized egg moulds: drop a dried cranberry into each egg mould. 
5. Add in some desiccated coconut to the chocolate mix, stir well, then pour into the moulds.
6. For larger egg moulds: If you want a smoother look and finish, follow the below steps. If you’re not bothered about a coconutty look, simply follow steps above…
• Pour a small amount of chocolate mix into each mould & put in freezer til almost set.
• When almost set, drop a dried cranberry into each mould, sprinkle with coconut, then pour the remaining chocolate on top.
• Set in the fridge or freezer until hard.
• When ready to serve, turn out of moulds and enjoy!
• These are also fun to wrap in foil and hide in the garden for an Easter egg hunt.

NB: Be sure to do your egg hunt right away to prevent them from melting too much!

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