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In a bowl mix coconut butter, 2 Tbsp Manuka honey, 1 ½ cups of shredded coconut and 1 tsp vanilla until combined. This should be quite sticky.
Use a spoon to scoop the mixture out and roll into egg shapes then flatten. Freeze for about 20 minutes.
Next break the chocolate up into pieces and place in a glass bowl.
To melt the chocolate, you can use a double boiler (glass bowl over pot of boiling water) or in the microwave. The trick here is to melt the chocolate slowly. Whatever your chosen method, do it on the lowest heat setting and stir patiently until it is all melted. If using a double boiler, make sure you don’t get any water in the chocolate. If using the microwave, use the lowest heat setting and do it in 30 second blocks, mixing in between.
Once all melted, remove the eggs from the freezer and dip them into the chocolate one at a time covering thoroughly.
Place them on a tray on top of baking paper and sprinkle with extra coconut.
Freeze for another 10 minutes and then enjoy.
Note: These can be left in the fridge in an air tight container, if you don’t like them too hard then remove from the fridge 10 minutes before eating.