vegan chocolate easter eggs

I had this idea for some time and when I found edible flowers in my local spice store, I had to make these for Easter this year.

My original idea was to use white chocolate, and I tried but the one I found didn’t melt that well, so I ended up blending in some dark chocolate to cover my eggs. If anyone knows of a good brand of white vegan chocolate – please comment below.

The edible flower petals I found in a local spice store and I’m not sure where to buy these otherwise. perhaps at a food market or some speciality store.

Ingredients

• 3 dl desiccated coconut
• 2,5 tbsp maple syrup
• 1,5 tbsp coconut oil
• 6 pcs fresh dates
• 100 grams of dark chocolate
• For decoration;
• Dried rose petals
• Dried viola petals
• Sugar
• Roasted nuts

Instructions

1. Add maple syrup and coconut oil to a pot. Heat up gently.
2. Add the coconut and stir and remove the pan from the heat and continue to stir so the coconut blends well with the liquid.
3. Add dates and the mixture to a food processor, and process for 5-10 minutes so the dates have dissolved and are even.
4. Form small eggs with the mixture using a spoon and your hands, and place them on a tray with baking paper.
5. Once you’ve made the entire batch, pop the tray in the fridge or freezer to cool down completely.
6. I stored mine in the freezer overnight before dipping them in chocolate.
7. Decoration;
8. Melt chocolate, dip the eggs in the melted chocolate and decorate.
9. Store in an airtight jar and eat within a week.