‘Bounty’ Easter Eggs
When you’re insulin resistant, chocolate laden holidays aren’t you’re friend. But it’s nice to have a treat that you can look forward to, and join in the fun with….but is also not a massive sugar bomb like your conventional eggs.
These ‘Bounty’ eggs are the perfect compromise. Coconut has it’s own natural sweetness, so you don’t need to add much additional sugar. And the contrast of the hard chocolate with the soft coconut interior is superb.
Makes 5 bars
Time to make: 20 minutes (plus freezing)
For the coconut filling:
240ml coconut milk
1 tbsp honey
3 tbsp coconut oil
200g desiccated coconut
Pinch of sea salt
For the chocolate coating:
100g 85-90% cocoa chocolate
30g white chocolate for drizzling
Make the coconut filling by combining the coconut milk, honey, and coconut oil in a medium-sized saucepan, stirring over a low heat until combined. Add the desiccated coconut and stir to combine.
Line a deep baking tray with greaseproof paper. Roll the mixture into ball shapes and place on the tray and press to make oval shapes and freeze until solid.
In pot, bring water to the boil. Place the dark chocolate in a metal or glass bowl, that sits in the pot without the water coming over the top. Heat until melted.
Remove the coconut from the freezer and carefully place the eggs into the melted chocolate and turn to evenly cover.
Place back on the greaseproof paper in the freezer to set until ready to eat.
In another bowl, place the white chocolate and melt, remove the eggs and drizzle the white chocolate over for decoration