• Using a saucepan, melt brown sugar and butter together over medum/high high. Bring just to a boil then set to low.
• Stir in the coconut cream, sea salt and stir continuously. Do not let it sit or it will burn. Bring to a boil just until you see some bubbles then remove from heat.
• Allow to cool before adding in the sifted powdered sugar.
• Stir until a dough forms
• Using your hands, mold dough into egg shapes. You can make them any size you prefer. but if you want it like the traditional See's , it should be about the size of a computer mouse.
• Place formed eggs onto wax paper and store in the freezer while you prepare the chocolate.

CHOCOLATE

• Melt vegan chocolate chips in a double boiler on medium heat stirring continuously
• Add dough eggs to a cookie cooling rack with wax paper underneath.
• Spoon melted chocolate over the tops of each egg.
• Place chocolate covered eggs in fridge.
• Once chocolate has hardened, dip the bottoms of the eggs back in the chocolate to cover the bottoms, place back in fridge until hardened then prepare to frost the tops.

FROSTING

• Beat cold butter and vanilla together in mixer
• Slowly add sifted powdered sugar
• Seperate frosting in half into two seperate bowls
• Add pink coloring in one, and green in the other and stir
• Add each color frosting to a different piping bag