Eating in COLOR – it makes eating more entertaining, wouldn’t you agree? We think so! These sweet treats definitely check off the box for being colorful! But, what’s important is how they got their color. Hint: no artificial dyes used here!
To color these eggs, we used dragon fruit powder for the pink, turmeric for the yellow, spirulina powder for the green, and blue spirulina powder for the blue. (These are different powders than what the recipe below calls for, but these are the options we had on hand, so we used them!)
Egg Filling Base
- 1 ½ cup finely shredded coconut
- 6 tbsp maple syrup
- 5 tbsp arrowroot powder
- 4 tbsp coconut butter, gently warmed
- 1 tbsp coconut oil (or an additional tbsp coconut butter)
- 1 tbsp warm water
- 1 tsp pure vanilla extract
- 1/16 tsp turmeric powder
- ¼ tsp spirulina powder
- ½ tsp maqui berry powder
- ½ tsp blie butterfly pea powder
- 1 ½ cups melted dark chocolate chips (we used stevia-sweetened chocolate chips)
- 2–4 tbsp coconut oil
- Place a parchment-lined metal tray in the freezer to chill while working on next step.
- Process all egg filling base ingredients into a thick paste in a food processor. Remove this mixture into a bowl, then divide into 4 parts (I just cut through it with a butter knife to mark 4 even quarters).
- Return one of the paste quarters into the food processor. Add the turmeric to form the yellow filling, and process briefly to combine and allow the spice to mix through evenly.
- Have the chilled metal tray handy beside your food processor. Roughly divide the yellow coconut paste mixture into 6 portions and roll each one into a little egg shape with your hands. Note that if the mixture seems too wet to roll up at this stage, you can just chill it in the fridge or freezer for a few minutes to firm up slightly. Place the rolled eggs on the chilled tray, and then return it to the freezer while working on the next step.
- Repeat steps 3 and 4 with the remaining coconut paste, adding the green, purple, and blue coloring agents to each quarter respectively. Note that if your processor looks like it’s getting a little colored by these natural colors in between, you can wipe it out with some paper towel after finishing with a particular colored paste. Return the tray with all the colored “eggs” back to the freezer while working on the next step.
- Melt your chocolate in a double boiler, add in the additional coconut oil and stir everything together to combine. Remove the chocolate mixture from the double boiler and let sit for a couple of minutes to cool off slightly.
- Have your chilled tray with the eggs handy. Place one egg on the tines of a fork and dunk it in the chocolate mixture to coat. Drain excess chocolate by running the bottom of the fork tines over the edge of the chocolate mixture bowl, and set the egg on the chilled metal tray. Repeat with remaining eggs. If you’d like, drizzle some of the leftover chocolate over some of the coated eggs.
- Place the egg tray back in the freezer for 10 mins to set fully. Then transfer the eggs into a container and either keep frozen or refrigerated (for a softer texture). Enjoy!
Recipe from Unconventional Baker