Homemade Bounty Easter eggs

Chop the grated coconut, the dates, without the water, the almond paste, the melted coconut oil and the pinch of sea salt together to a homogeneous, not too sticky paste. Add extra almond paste if the paste is too dry or use extra coconut if the paste is too sticky.

Shape flat Easter eggs, stick a skewer in them and let them set in the fridge for 1 hour. In the meantime, melt the dark and white chocolate au bain marie in 2 separate bowls.

Dip the cooled eggs in the dark chocolate and place them on baking paper. Put the white chocolate in a piping bag, cut off the end and pipe fine lines over the coconut-chocolate eggs.

Let it set for 10 minutes and enjoy! You can store it in a closed container in the fridge.

Enjoy and enjoy your Easter weekend, they are of course delicious all year round.