Serves: 8

Mini Easter Eggs

Mini Easter Eggs

Ingredients:

  • 225g desiccated coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon sweetener Stevia
  • 3 tablespoons coconut oil
  • 2 Atkins Endulge Crispy Milk Chocolate Bars

Method:

  1. In a bowl, combine the coconut, coconut oil, vanilla and stevia. Using your hands, knead together ingredients until combined.
  2. Squeeze a teaspoon amount of mixture in your palm a few times until you can mould it into an egg shape.
  3. Continue with the rest of the mixture, making approximately 8 mini eggs.
  4. Place the coconut eggs in the refrigerator for 20 minutes, or until firm.
  5. Melt the Atkins Endulge Crispy Milk Chocolate Bar then roll each coconut egg in the chocolate until covered.
  6. Place the eggs onto a tray with baking paper and chill in the fridge until chocolate has hardened.

Recipe courtesy of atkins.com

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