COCONUT CREAM EGGS – My Little Food Critic
SUITABLE FROM 12 MONTHS
MAKES 12 EGGS / PREPARE 5 MINS / 45 MINS FREEZING TIME
These coconut cream eggs are the perfect Easter treat! They are full of coco nutty flavour and Are a real treat for taste buds.
You only need 6 ingredients, your Babycook Neo and a few minutes to pre these delicious and fun coconut cream eggs.
1/2 cup maple syrup
1 tsp vanilla
1/2 cup coconut butter
1 1/2 cups desiccated coconut
1/4 cup almond flour
1 cup good quality chocolate
Line a play or tray with baking parchment.
Add the maple syrup and vanilla to the Babycook® blending bowl.
Next add the coconut butter, desiccated coconut and almond flour.
Pop the lid on and pulse to blend until combined.
Scoop out about a tablespoon of the mixture and use your hands to form an egg shape.
Transfer to a plate or tray and freeze for 30 minutes.
While the eggs are freezing, melt the chocolate in the microwave at 30 second intervals, until melted. This will usually take between 1 minute – 1 minute 30 seconds. Or alternatively add some water to a saucepan and pop a bowl with the chocolate in it oven the pan. Stir occasionally until it melts
Coat each coconut egg in the chocolate and then transfer back onto the lined plate or tray and freeze for a further 15 minutes.
If you like, you can add another layer of drizzled chocolate for a fun effect.
Store in the fridge or freezer in an airtight container.
Almond flour – good source of vitamin e and protein