1 cup almond flour
3/4 cup coconut butter, melted
1/4 cup maple syrup
1 Tbsp coconut oil, melted
2 teaspoons vanilla extract
2/3 cup dairy-free chocolate chips
1 cup coconut flakes
Mix the coconut butter, maple syrup, coconut oil, and vanilla extract in a large bowl.
Add the almond flour and whisk until all is well mixed together.
Line a plate with parchment or wax paper.
Roll the dough into individual balls, press down to form an egg shape, and place them on the plate.
Put in the fridge for about 15 minutes.
While the eggs are in the fridge get ready to melt your chocolate and get your coconut flakes ready.
Option 1: Place the chocolate chips in a glass bowl and bring a small pot of water to a rolling boil. Once the pot is boiling place the bowl of chocolate over the rim of the pot and stir with a spatula until fully melted.
Option 2: Place the chocolate in a microwave safe bowl. Microwave for 1 minutes, stirring it with a fork midway through.
Remove the eggs from the fridge, coat in chocolate, and sprinkle coconut flakes when the chocolate is still wet.
Place back into the fridge to cool/harden.
Store in an airtight container in the fridge or freezer.
Makes about 12 eggs. Enjoy!