COCONUT EASTER EGGS

Occasions like Easter are usually celebrated with special foods and treats. Following a diet without refined sugar made finding sweet treats in stores nearly impossible. So if I wanted to have sweet treats, I had to make them myself. In the beginning of my healing path, I focused mostly on the main meals because cooking from scratch was already very time consuming. Once the initial cravings subsided, I didn’t really miss sweets and treats except for special occasions - that’s when I did feel kind of left out. Making treats just for myself seemed like too much effort and for a few years. I’d simply refrain while my family and friends indulged in sweet treats. Once my chronic fatigue healed and I gained more energy, I started focusing on my family’s health and trying to improve their diet as well. This was the point when I started looking into dessert and candy making. Offering occasional treats made it much easier to keep the kids sticking to the diet and also rewarded them for the effort they were making. When I started the food blog during the COVID-19 pandemic, I further expanded my dessert recipes and experimented with a wide range of delicacies. Of course, when I prepare food for my blog posts, somebody has to eat it. My two younger children happily indulged in anything sweet that was left after the pictures were taken. This made my two older children, who are studying in Germany, jealous because they only got to see all the recipes from my new blog posts. So whenever Anna or Linus plan to visit, they order from my website whatever they wish me to make for them while at home. Anna usually picks the chocolate caramel bars and Linus picks some kind of ice cream!

Back to Easter: I am in the process of making Easter treats right now so I can take them along on our trip to Florida. This year, we will have marzipan eggs, chocolate eggs, and a Chocolate Easter bunny. Lilly and Anna are also making their favorite chocolate peanut butter eggs. I hope I have the time to take some pictures of those before they’re all gone so I can add them to the blog as well.

I wish everybody healthy treats and a happy Easter holiday!

INGREDIENTS
1/2 cup plain yogurt (if you are sensitive to lactose I recommend homemade 24 hour yogurt)
1/2 cup coconut butter
1/3 cup honey
1 vanilla bean or 1 tsp vanilla extract
2 1/2 cups shredded coconut

optional: (not SCD legal!) 1 recipe of honey sweetened chocolate coating

tools: Easter egg silicone mold

INSTRUCTIONS
Melt the coconut butter and set aside. Cut the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Add all of the ingredients to a mixing bowl and combine well.

Press the coconut mixture firmly into the Easter egg silicone mold. Refrigerate for an hour.

Remove the firm coconut mass from the silicone mold. Take the egg-shaped halves, press them together gently and seal the seams with your fingers. Place the coconut eggs into an airtight container and keep refrigerated.

optional: dip in honey sweetened chocolate coating for a chocolate coating. (not SCD legal!)

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