Makes 20 mini eggs
Total time to prepare the dish: 20 minutes
1/4 cup (62.5ml / 2 fl oz) coconut oil, melted
¼-½ cup (30g- 60g / 1-2 oz) coconut flour
Carob powder and beetroot juice for colouring
In a bowl, combine the coconut oil and coconut flour. Coconut flour is very absorbent and depending on the coconut flour you use will depend on how much coconut flour you will require for a pouring consistency. Keep the mixture white, or add carob powder or beetroot juice for your desired colour. Pour the mixture into a mini Easter egg mould and place in the freezer to set.
Once set, remove from moulds and join halves together by rubbing the flat side of the egg half with your finger. The heat from your finger will help the two halves join together. Return to freezer to set.
Store in a refrigerator for up to 3 days or freeze for up to a month.
HELPFUL HINT: Add more coconut oil for a bonbon/chocolate-like consistency, and less for a soft cookie texture
[Related: Want more Raw Treat Recipes? Check them out here]