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Chocolate Lavender Coconut Cream Eggs

  • Author: What Steve Eats
  • Prep Time: 1 hour, 15 minutes
  • Resting Time: 45 minutes
  • Total Time: 2 hours
  • Yield: about 28 candies 1x
  • Diet: Gluten Free


These tasty coconut cream eggs combine dark chocolate and lavender for a uniquely flavored treat you can make at home without special molds or fancy tools.



for the filling:

  • 4 ounces cream cheese
  • 2 ounces flaked unsweetened coconut
  • 3 tablespoons coconut oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried lavender
  • 16 ounces powdered sugar

for the chocolate coating:

  • 12 ounces dark chocolate chips
  • 1 1/2 tablespoons coconut oil
  • candy melts or white chocolate (optional)


Combine all but the powdered sugar in a food processor. Process until well mixed, about a minute. Then add the sugar a little at a time until it comes together like a dough. 

Spread the dough out onto a piece of plastic wrap. Warp it up and put it in the fridge to firm up for 30 minutes or until you're ready for it.

Take the filling out of the fridge and on a clean counter, divide into small evenly sized pieces that weigh about 3/4 ounce each. You should have about 28 or so. If you don't have a scale or don't want to be bothered to weigh them, just size them into reasonably sized candies.

Now use your hands to shape the filling into flat egg shapes. You could also make them into rounds or balls. Whatever you like. If the dough is too crumbly, wet your hands. If it's already too wet, sprinkle some more sugar on the filling. Place the shapes on a baking sheet lined with parchment paper. Put in the freezer for 15 minutes or longer.

While you wait for the filling, melt the chocolate. Put a small saucepan over medium-low heat. Add some water to that pan so that it comes up about an inch. Place a bowl over the top of the pan so that it rests on the rim. Add the chocolate and the coconut oil to the bowl, stirring occasionally until the chocolate is melted. If there's a lot of steam or water sputtering out around the bowl, lower the heat. Turn off the heat when melted and the chocolate and oil are combined. Give the chocolate a few minutes to cool slightly. Otherwise, the filling may melt when dipping.

Take half of the egg fillings out of the freezer and set up another baking sheet with parchment next to the stove. Now it's time to dip. You've got options on how to go about this and I'm not sure any are perfect.

You can use a small fork, a skewer, or a chopstick to spear the eggs and dip them into the bowl. I had better luck holding the edges of each filling with a small pair of tongs, dipping each into the chocolate to coat all sides, then removing from the chocolate by holding the edges. Your first few may be practice eggs for your taste-testing purposes. Whatever method you use, be sure to let the excess chocolate drip off of the eggs before you set them on the parchment-lined baking sheet. When finished with the first half, take the others out of the freezer and continue.

The chocolate started to set fairly quickly for me, but when I finished, I put them all back in the fridge to firm up again. I then decided to drizzle over some vanilla candy melts that I melted in the microwave. That's totally optional though and honestly, those candy melts are not the tastiest. But at one point I stocked up on them. You could also melt some white chocolate that this thinned with a  little cream.

Keep the eggs stored in the freezer or fridge. Don't let them sit out in a warm spot for too long or they'll go soft on you.


You don't need to make the recipe all at once. Break it up into parts to accomplish over a day or two. Make the filling one night, then proceed the next day with shaping and dipping.

  • Category: Snacks
  • Method: Candy

Keywords: chocolate, lavender, coconut, coconut oil,