Keto Crème Chocolate Egg
Yield: 10 eggs
Active Time: 30 minutes
Total Time: 1 hour
For the coconut filling:
1 cup coconut butter, softened
1 ½ cups Thrive Market Organic Shredded Coconut
¼ cup Thrive Market Switch sugar replacement
1 tablespoon Thrive Market Organic Virgin Coconut Oil, softened
1 teaspoon vanilla extract
¾ teaspoon Thrive Market Organic Turmeric Powder
For the chocolate coating:
2 (4-ounce) Lily’s Sweets Stevia-Sweetened Chocolate Bars, coarsely chopped
1 tablespoon coconut oil
Make the coconut filling:
Add the coconut butter, coconut, sugar replacement, coconut oil, and vanilla to a food processor; pulse until combined. Using a teaspoon, remove 2 level scoops of the mixture and roll it into a ball using the palms of your hands. Set ball on a parchment-lined baking sheet and repeat until you’ve made 10 balls. Add turmeric to the remaining filling and pulse until it turns yellow. Scoop 1 teaspoon of the yellow mixture into the palm of your hand. Divide in half, then roll each half into a small ball; set on a parchment-lined baking sheet. Repeat with remaining yellow filling until you have 10 small balls.
Flatten one of the larger coconut balls, then place one of the smaller yellow balls in the middle. Cover the yellow center with coconut mixture and roll it into an egg shape. Repeat with remaining eggs, then freeze 10 minutes.
Make the chocolate coating:
Heat chocolate and coconut oil in a double boiler; whisk until smooth. Remove coconut eggs from the freezer and dip them into the chocolate one by one, flipping with a fork. Let excess chocolate drip back into the bowl, then place each egg on a cooling rack with a sheet tray underneath. Refrigerate until set, about 30 minutes. Drizzle additional chocolate back and forth over the eggs before serving and allow to harden. Store at room temperature for up to two days.