With Easter right around the corner, I see pretty pastel-colored chocolate eggs everywhere I go. I used to love them as a kid, but ever since I learned how to read and interpret the ingredients properly, I lost all my interest. No thanks, I don’t want any artificial flavors and colors, GMO soy lecithin, GMO corn syrup, refined sugars, etc. in my chocolate, no matter how good it tastes! Especially when I can make my own healthy and finger-licking delicious Chocolate Covered Easter Eggs using high-quality ingredients in just a few minutes!
These chocolate-covered Easter eggs remind me of Bounty bars. They have that buttery coconut-y filling that’s made with a combination of unsweetened shredded coconut, raw cashews, pure maple syrup, and vanilla.
I used natural superfood powders to color them for a fun Easter twist. Turmeric powder for yellow, spirulina for blue-green, and beetroot powder for pink. You can start with 1/2 teaspoon of each and add more, if needed, to get the color that you like. The more you add, the stronger the taste will be of course, so keep that in mind!
Dip the colored eggs into the melted chocolate, freeze or refrigerate, and share them with your loved ones with peace of mind! Happy Easter!