Keto Easter Eggs
150 g desiccated/shredded coconut unsweetened
140 g coconut oil melted
6 tablespoon coconut cream
6 tbsp powdered sweetener of choice or more to your taste
1 teaspoon vanilla or peppermint essence (or you could make two batches – one of each flavor)
100 g Lindt 90% chocolate
Put all the ingredients, except the chocolate in a mixing bowl and mix until smooth.
Roll the Easter egg mixture into egg-like shapes (Size depends on you).
Put each Easter egg onto a lined tray and freeze for 5 minutes.
Melt the chocolate and then dip each cooled Easter egg into the melted chocolate and place back onto the lined tray.
Place the tray back into the fridge to set.