Ingredients:
- 1 cup canned coconut cream
- 1 cup shredded coconut
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 2 tbsp Greek yogurt
- 1 Culto chocolate bar
- castile flower petals
- Coconut oil
Process:
- Add the coconut cream, ½ cup of the shredded coconut, coconut oil, honey, and yogurt to a saucepan.
- Turn on the low heat and let everything melt for a few minutes until it is well integrated.
- Remove from heat and add the remaining half cup of shredded coconut.
- Add an almond on each egg mold and cover with the coconut mixture.
- Take to the freezer for 2-4 hours or until it hardens.
- Once hard, prepare your chocolate by melting. Make the chocolate into chunks along with 1 tablespoon of coconut oil.
- Take each egg out of the mold and cover with the chocolate mixture. Pass the eggs to a tray with parchment paper and let harden.
- Decorate with the petals and enjoy.