6 Easter Dessert Recipes Worth The Splurge

Ingredients 1 cup virgin coconut oil 1/2 cup cocoa powder 1/4 cup pure maple syrup 2 teaspoons hazelnut extract (or hazelnut liqueur) 1/2 teaspoon vanilla extract Directions 1. Place all ingredients in food processor and blend until smooth. 2. Spray thoroughly your plastic egg cups. 3. Fill both sides of the egg cups with chocolate mixture and seal quickly. Place each sealed egg in a muffin tin to hold it upright. 4. Place in freezer for 2-3 hours. 5. Remove from the freezer and using a dish towel for grip, pull each side of the egg off to reveal your chocolate egg. 6. Decorate with white chocolate drizzle and enjoy! By Amy of DAMYHealth.com