- 50g OKONO chocolate
- 1tbsp coconut oil
- OKONO breadmix
- 1 OKONO Coconut Spread
- Shredded Coconut
- Choppped Hazelnut
- Make your OKONO bread according to the recipe.
- Melt 50g OKONO Chocolate with 1 tbsp coconut oil au bain marie. Fill silicone Easter egg molds with your melted chocolate and chopped hazelnuts. Put it in the freezer until hardened.
- Spread a slice with the very latest coconut paste. Finish with your Easter eggs, coconut chips, chopped hazelnuts and melted chocolate.