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Chocolate coconut easter eggs with white chocolate and sprinkles on yellow backdrop.

Vegan Coconut Easter Eggs

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 12-15 eggs 1x
  • Diet: Vegan


You'll definitely want to add these festive, delicious Vegan Coconut Easter Eggs to your menu this year. The soft, coco-nutty filling is made with just a few simple ingredients and coated in dark chocolate, so they're the perfect mix of kid and adult friendly!


Units Scale
  • 2 1/2 cups sweetened coconut flakes
  • 1 cup raw, unsalted cashews
  • 1/4 cup coconut cream (from a can)
  • 1/4 cup agave nectar or maple syrup
  • 2 tablespoons melted coconut oil
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 12 ounces semisweet or dark chocolate, melted
  • 1 teaspoon coconut oil
  • Optional: vegan white chocolate + sprinkles for topping


  1. In a food processor, pulse cashews and coconut for 10 seconds. Add coconut cream, agave, coconut oil, vanilla and salt and continue processing until a dough forms. You should be able to pinch between your fingers without it crumbling. 
  2. If using egg-shaped mold: Brush the mold with an even layer of melted chocolate. Refrigerate for 5 minutes (until set), then add in coconut filling almost to the top. Cover with more chocolate and refrigerate for at least 15 minutes, until completely set, then remove from mold and enjoy. 
  3. If not using mold: Refrigerate filling for about 20 minutes (or freeze for 10). Using a cookie scoop, portion out filling into evenly-sized balls (about 2 tbsp each). Using your hands, form the filling into oval egg shape. Place on parchment paper-lined baking sheet and refrigerate or freeze for 15-20 minutes. 
  4. Meanwhile, melt the chocolate. Microwave in 30 second intervals, stirring well between each interval. Stir in coconut oil. 
  5. Using a fork, dip each egg in chocolate. Let excess chocolate drip off, then transfer back to parchment paper. 
  6. Optional: top each egg with melted white chocolate and sprinkles. 


Coconut flakes: We've made this recipe both with sweetened and unsweetened coconut flakes. We personally prefer the sweetened option, but they still taste perfectly delicious with unsweetened coconut. Be sure to look for shredded or desiccated coconut, not coconut flakes, which are much larger and won't blend as well. 

You don't need a special mold to make this recipe! Yes, it's certainly easier (and much neater) with one, but it's not too much extra work to make them by hand. 

Let the filling chill before shaping: If you're not using a chocolate mold, it's best to let the coconut filling chill for about 15 minutes before shaping. It's pretty soft at room temperature, so it's difficult to form into an egg shape. After shaping, you can even pop them in the freezer for a few minutes to make it easier to coat them in chocolate. 

Storage: Store in an airtight container in the fridge with each layer separated by parchment paper. They keep very well in the refrigerator for up to a week. You can keep them at room temperature for a few hours, but any longer and they will get pretty messy. 

Freezer storage: Alternatively, you can store in the freezer for up 2-3 months. Just be sure to separate each layer with parchment paper so they don't stick! 

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


  • Serving Size:
  • Calories: 378
  • Sugar: 22.7 g
  • Sodium: 105.4 mg
  • Fat: 25.7 g
  • Carbohydrates: 31.5 g
  • Fiber: 3.5 g
  • Protein: 4.1 g

Keywords: vegan coconut easter eggs