Allergy Friendly Cream Eggs



For the White Filling:

1 1/4 Cup Coconut Oil
1/3 Cup Thick Coconut Cream
1 Tbsp Raw Honey
1/2 Tsp Sea Salt
1 Tsp Vanilla

For the Yellow Filling:

1/4 Cup Coconut Oil
1 Tbsp Coconut Cream
2 Tsp Raw Honey
1/2 Tsp Turmeric

For the Chocolate Shells:

About 1 1/2 Cups Very Dark Chocolate Chips or Chunks