Easter toast

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  • 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.

Products used in this recipe

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