To make these Easter ‘Egg’ treats I have used my favourite coconut yoghurt from cocobella. Creamy, delicious and packed with probiotics, cocobella makes having healthier alternatives super easy! Made with coconut yoghurt, desiccated coconut, a bit of lime zest and coated in chocolate (of course!), these treats are delicious and healthy.
Little Kale Girl’s Easter ‘Eggs’ Recipe
Makes approx 12 ‘eggs’
Ingredients:
250g desiccated coconut
1 cup almond meal
1/2 cup maple syrup
1 1/4 cup cocobella coconut yoghurt
1 tablespoon lime zest
1 teaspoon vanilla extract
3 tablespoons of coconut cream (thick part only).
Method:
Add to a bowl all the ingredients.
Combine all the ingredients together and roll into equally sized balls.
Place rolled coconut balls into the freezer for 20 minutes
Melt chocolate drops with a teaspoon of coconut oil.
Dip each coconut ball into a melted chocolate and sprinkle pistachio nuts over it.
Place back in the fridge for 30 minutes allowing chocolate to set.
Store in an airtight container in the fridge.
