This version of coconut buttercream eggs cuts down on the holiday guilt. It is a bit healthier since it has mostly raw and mostly vegan ingredients.
Coconut Butter Cream
1 cup raw coconut, chunks or flakes
1/4 cup solid raw honey
2 tablespoons liquid raw honey
1 tablespoon coconut oil
1 scraped vanilla bean
pinch sea salt
Blend all ingredients in a food processor until smooth. Shape into 12 eggs and refrigerate on a piece of parchment paper.
1/4 cup raw cocoa butter
1/4 cup dutch processed cocoa powder
2 tablespoons agave syrup
pinch pink Himalayan salt
Melt cocoa butter in a food dehydrator at 105F. Whisk remaining ingredients together and let cool slightly. Dip eggs in chocolate coating then place back on parchment paper, returning to refrigerator for 5 minutes. Put chocolate mixture in dehydrator to keep melted. Dip eggs for a second time and refrigerate for at least 30 minutes.