All Natural Lemon-Coconut Easter Eggs

The time for Easter eggs is here!

After Easter lunch, as kids, we would go for the long-awaited egg hunt. Adults would hide tiny chocolate eggs everywhere in the garden, behind old pots and big bushes. All the cousins would run around, looking for eggs and excited to see who would find out the most. I loved it!
When I was little, I also remember how excited I got for the chance of getting a huge-bigger-than-me chocolate egg. I only got it once, offered by an uncle, because my parents always complained about how crazy expensive they were and the fact that they were full of weird ingredients and tons of sugar. I felt like the odd one, but today I agree that the conventional options that the supermarkets have are definitely not the best choices.

So I decided to create a delicious recipe, with more nutrient-dense ingredients, that can be coated with chocolate or not, but that looks so cute and appetizing – even better than the ones I remember!

This is a great activity to include the kids in – they can have so much fun making different couloured eggs, making their favourite shapes and flavours!

Scroll until the end of the post for some notes to this recipe; like how to get pink or yellow dough, marbled eggs, etc.


lemon coconut easter eggs | please consider | joana limao lemon coconut easter eggs | please consider | joana limao lemon coconut easter eggs | please consider | joana limao


Lemon-Coconut Easter Eggs
approx. 45 small eggs

1 1/2 cup /  115 gr coconut flour
1/2 cup / 75 gr almonds
3/4 cup / 185 gr maple syrup
60 gr / 1 lemon
1/4 cup coconut oil
1 pinch sea salt
1 pinch vanilla powder
For colouring: beetroot powder; turmeric powder; moringa powder; matcha; spirulina; activated charcoal; any other natural colours of choice!
For dipping: dark chocolate; coconut butter; cocoa butter; etc.

1. Blanch the almonds in boiling water, remove the skins and add them to a food processor.
2. Zest the lemon to the food processor. Remove the excess white rind with a knife until you get only the lemon pulp, clean any white parts or seeds, and add to the processor.
3. Add the remaining ingredients and process until an even crumbly texture forms.
4. Take 1 tablespoon of dough and shape the egg with your hands. Repeat until you finish the dough – great to include the kids!
5. To colour the eggs, roll them in beetroot, turmeric, matcha, moringa, activated charcoal powders! Add extra coconut flour if you want lighter shades and pastel tones. Feel free to mix up the powders to get more colours!
6. Keep them in the fridge for 2h so they set a little and they’re ready to enjoy!

Notes to this recipe:
– you can make them ahead of time and freeze them until 2-4 hours before serving.
– coat the eggs in dark chocolate for a more decadent + delicious egg!
– if you prefer, you can also dye the dough, adding the colourful powders to it.
– for marble-looking eggs, mix together two different coloured doughs when shaping your egg!


with love,

lemon coconut easter eggs | please consider | joana limao


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