Homemade Bounty Easter Eggs

Blend the grated coconut, the dates (without the water), the almond paste, the melted coconut oil, and a pinch of sea salt together into 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, insert a satay stick, and let them set in the refrigerator for 1 hour. Meanwhile, melt the dark and white chocolate in a 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 set for 10 minutes and enjoy! You can store these in a closed box in the refrigerator.

Enjoy and have a great Easter weekend, they are of course delicious all year round.