In a food processor, blend the corn flakes until they are a fine powder then add the coconut flakes. Next add the cream cheese, honey, vanilla, coconut cream, milk and lime juice. Blend until fully incorporated. The consistency will be almost cookie dough.

Place on wax paper and using a cookie scoop, scoop dough into balls then hand shape into eggs. Place on a cookie sheet lined with wax paper.

When all the eggs are shaped (about 30), place in the freezer for approximately 1 hour.

Melt almond bark and/or milk chocolate candy coating bars in a microwave safe bowl in the microwave per the package instructions. If the consistency is too thick, add a cap full of vegetable oil.

Using a fork, dip the cold truffles in the chocolate and replace on the wax paper to harden.

You may decorate anyway you choose. A simple way would be to sprinkle with cupcake sprinkles after dipping before the chocolate hardens. I used more almond bark and added food coloring and more vegetable oil to make it quite runny. Then drizzled it over the hardened eggs which I had placed on a cookie rack.

Place in mini cupcake liners to serve.