Paleo Coconut Chocolate Easter Egg Candy

INGREDIENTS:

Coconut filling:

• 3/4 cups coconut butter
• 1 1/2 cups unsweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/4 cup monk fruit maple syrup
• Pinch of sea salt

Chocolate coating:

• 1 1/2 cups monk fruit sweetened chocolate chips
• 2-3 tablespoons coconut oil
• ½ teaspoon vanilla extract
• Pinch of sea salt

DIRECTIONS:

1. In a medium bowl stir together the coconut butter, shredded coconut, vanilla extract, and monk fruit maple syrup until combined.
2. Use a small ice cream scoop or medium spoon and form balls of the coconut mixture. Form an egg shape with your hands and arrange on a parchment-lined cookie sheet. Freeze 15 minutes.
3. Melt the chocolate chips, 2 tablespoons coconut oil over low heat, stirring constantly until shiny and smooth and remove from the heat. Add 1/2 teaspoon vanilla extract and stir.
4. Remove the coconut eggs from the freezer and place a wire cooling rack over a cookie sheet. Dip the eggs in the chocolate, turning until well coated. Remove from the chocolate and place on cooling rack. Sprinkle with coconut flakes, fine sea salt, or drizzle extra chocolate on top. Freeze about 10 minutes to harden and then serve.