• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, chocolate, gluten-free, paleo, candy, no-bake, oil-free, sweet · April 1, 2020

Tahini Almond Butter Chocolate Eggs

Jump to Recipe·Print Recipe

Tahini Almond Butter Chocolate Eggs! Your favorite chocolate easter candy but homemade and healthier. Vegan, paleo, naturally sweetened, just 6 ingredients!

Tahini Almond Butter Chocolate Eggs
SPONSORED BY HU

The chocolate-covered easter classic. The only candy I still care about this time of year even as an adult. The plain-on-the-outside-perfect-on-the-inside oblong oval of nutty meets chocolate. The peanut butter egg.

It’s been remade about 1000 different ways – dark chocolate, white chocolate, crunchy, creamy, inside out, nut-free, etc. But I couldn’t go a springtime without trying some new variation of my own. I knew I wanted it to be vegan and paleo. I knew I wanted it to be simple. I knew I wanted to use my favorite chocolate from Hu for the coating because it melts fantastically.

And after a bunch of brainstorming, what I finally landed on was Tahini Almond Butter Chocolate Eggs.

Tahini Almond Butter Chocolate Eggs (vegan + paleo)

Why Tahini + Almond Butter

The paleo part meant peanut butter was instantly out. I considered using sunflower seed butter because the flavor is quite similar to PB in my opinion, but that’s been done before. So instead I combined tahini and almond butter to create a unique collaborative nut/seed flavor for these chocolate eggs.

Almond butter is quite sweet while tahini is earthy and bitter, so together they balance each other harmoniously. I did lightly sweeten the filling too with maple syrup, you can skip it if you prefer.

Tahini Almond Butter Chocolate Eggs (vegan + paleo)

The Perfect Chocolate Egg Coating

So the filling is made by mixing the nut/seed butters, maple syrup, coconut flour, and a pinch of salt to get that creamy but also kinda fluffy texture that is so key to a proper “peanut butter” egg. Shape into eggs freehand (or use a mold if you are really serious about it), and then freeze.

Next comes the deliciously decadent part of coating our eggs in dark chocolate. I melted down about a cup of my absolute favorite chocolate chunks, Hu Gems. If you haven’t tasted these…THE BEST (hard to stop snacking, buy two bags). But even beyond that, they melt to a consistency that is ideal for coating – smooth and rich and thin enough to drape luxuriously and create the perfect chocolate coating.

Personally I am loving these even more than peanut butter eggs, but I might be biased…or they might just be THAT GOOD. Try them, and let me know what you think!

Tahini Almond Butter Chocolate Eggs (vegan + paleo)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tahini Almond Butter Chocolate Eggs

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 2 hours (chilling time)
  • Total Time: 2 hours 30 minutes
  • Yield: 12 eggs 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Tahini Almond Butter Chocolate Eggs! Your favorite chocolate easter candy but homemade and healthier. Vegan, paleo, naturally sweetened, just 6 ingredients!


Ingredients

Scale
  • 1/2 cup (125g) almond butter*
  • 1/2 cup (125g) tahini
  • 2 tbsp (40g) maple syrup
  • 1/4 cup + 2 tbsp (45g) coconut flour
  • 1/2 tsp salt**
  • 1 cup Hu Gems

Instructions

  1. Mix together the almond butter, tahini, maple syrup, coconut flour, and salt.
  2. Scoop into balls, and roll/shape into eggs (or use a silicone mold).
  3. Freeze for 1 hour.
  4. Melt the Hu Gems. 
  5. Dip the bottom of each egg, then arrange on a sheet of wax paper and re-freeze. After that is set, coat the tops and sides on a cooling rack, letting the excess drip off the sides.
  6. Chill until set. 
  7. Enjoy! Keep leftovers in the fridge.

Notes

*Use sunflower seed butter to make them nut-free.

**Omit if your almond butter is salted.


Nutrition

  • Serving Size: 1 egg
  • Calories: 267
  • Sugar: 8g
  • Sodium: 104mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Carbohydrates: 17g
  • Fiber: 4g
  • Protein: 6g

Keywords: easter, vegan, paleo, nut free, Reeses, easy, no bake, candy, dairy free, gluten free

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Tahini Almond Butter Chocolate Eggs (vegan + paleo)
Pin
Share
Tweet
Email

In: vegan, chocolate, gluten-free, paleo, candy, no-bake, oil-free, sweet · Tagged: easter, easy, no-bake, nut-free, vegan, reeses, dairy-free, candy, gluten-free, paleo

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dairy-Free Frozen Yogurt Bites
Creamy Chocolate Chia Pudding
Gingerbread Caramel Slice

Comments

  1. Blair says

    April 1, 2020 at 11:31 pm

    These made me so happy! To me, the flavor is like halvah, one of my FAVORITE treats–no surprise, because of the tahini! YUM! I always feel guilty eating halvah because they are mostly crystalized sugar, so these eggs are now my go-to halvah-craving satisfy-ers! I live in a tropical climate and keep my almond butter at room temperature, so I ended up added a total of a half cup of coconut flour to make the dough firm enough to roll out. Maybe it also depends on how much natural oil is in your tahini and almond butter. Anyhow, thank you so much for this delightful recipe! I’m so excited that I can make a halvah treat for myself packed full of nutritious ingredients! <3

    ★★★★★

    Reply
    • Natalie says

      April 2, 2020 at 12:40 am

      Omg I hadn’t even thought of that comparison but YES!! I just tried halvah for the first time recently and absolutely loved it, I gotta try to DIY that one of these days😋 Anyways, thank you for sharing your tweaks and feedback Blair❤️ Hope you enjoy many more batches to come!

      Reply
  2. Rhiannon says

    April 2, 2020 at 8:39 am

    Love your blog, love your recipes. 🙂 I’ve actually given up chocolate now (it can make my head ache and my heart full uncomfortable), so I’v love more recipes minus chocolate. 🙂 Any inventive things, as my own inventiveness is asleep at the moment, waiting for summer to wake it up! (Or something!)

    Reply
    • Natalie says

      April 2, 2020 at 11:34 am

      Aw thats unfortunate, but definitely not worth going through those symptoms when there are so many good non chocolatey treats! These are a couple of my favorites:
      https://www.feastingonfruit.com/puffy-glazed-lemon-cookies/
      https://www.feastingonfruit.com/vegan-gluten-free-carrot-cake/
      https://www.feastingonfruit.com/vegan-paleo-blueberry-muffins/

      Hope that helps, and happy baking 🙂

      Reply
  3. Daniela says

    April 2, 2020 at 11:48 am

    Hi! These look delicious!!!… Do you know how can I replace the coconut flour? I really hate it’s aftertaste! I’ve tried almost every brand and ended up throwing away the whole package!
    Thank you so much

    Reply
    • Natalie says

      April 2, 2020 at 12:23 pm

      Yes it definitely takes some getting used to😆 Nothing will work as a 1-for-1 sub, but you could use almond flour and just use more of it. Probably 3-4 times as much, just add slowly until you get a sticky but roll-able texture!

      Reply
      • Daniela says

        April 2, 2020 at 1:07 pm

        Thank you sooooo much!!!!!! My little girl will go nuts with these!!!!

        Reply
  4. Kimi says

    April 2, 2020 at 2:57 pm

    I cannot wait to make and try this recipe as I’m intrigued with the Tahini/almond butter combo. Thanks for posting!

    Reply
    • Natalie says

      April 2, 2020 at 4:37 pm

      Its so unique, but I absolutely loved it! Let me know what you think Kimi 🙂

      Reply
  5. Jennifer says

    April 3, 2020 at 11:37 am

    Hi Natalie,
    Yum!! I used to love those peanut butter eggs at this time of year! When I quit white sugar I had to stop eating them. Now, I can try your recipe!! Yay! Just curious, what brands do you use for the Tahini and almond butter?
    Thanks!!
    Jennifer

    Reply
    • Natalie says

      April 3, 2020 at 11:39 am

      The best part of easter candy in my opinion, so I’m happy you can have them again😊 I used Mighty Sesame Co for the tahini and Whole Foods store brand almond butter!

      Reply
  6. Alessia says

    April 10, 2020 at 6:31 am

    Super amazing fantastic recipe!! Definitely going to make these awesome treats!
    Just a quick question, is it possible to substitute the coconut flour for oat flour? (Cause there is no chance for me to get my hands on that, or almond flour too!)
    Thank you so much for this recipe!

    ★★★★★

    Reply
    • Natalie says

      April 10, 2020 at 12:09 pm

      Either would work in different amounts, I’d start with probably a half cup of either and just add slowly until it is un-sticky enough to roll (but don’t over do it or the center will be dry. Almond flour will require even more than oat since it is so naturally moist. Hope that helps!

      Reply
      • Alessia says

        April 10, 2020 at 2:55 pm

        It does help a lot! Thank you so much for replying so fast! You have so much quality on your blog, seriously! Hope everything is okay with you and everyone on your “feasting on fruit” team, considering the you-know-what pandemic… Thank you ❤

        Reply
        • Natalie says

          April 10, 2020 at 4:29 pm

          Doing well over here, hope you are staying safe too!! Much love and happy weekend❤️

          Reply
  7. Nicole says

    April 10, 2020 at 4:18 pm

    Hi there!

    These look SO YUMMY!!!! 😀

    I am definitely going to make them this weekend! I have all of the ingredients except the coconut flour, only thing I have on hand is whole wheat flour. Will that be okay?

    Thanks for posting this recipe!! <3

    Reply
    • Natalie says

      April 10, 2020 at 4:29 pm

      Hmm wheat flour doesn’t tend to taste great un-baked so I hesitate to recommend it for that reason. Do you have any nuts/seeds/oats you could grind into flour perhaps?

      Reply
  8. Nicole says

    April 10, 2020 at 4:39 pm

    Thanks for the quick reponse! I do have oats and walnuts/ pecans on hand? Maybe I could grind those. If that all I need to make one of them into flour?

    Reply
    • Natalie says

      April 10, 2020 at 9:29 pm

      Yes absolutely! If you have a powerful enough blender you can make either into flour, or even a combo. With either you will need more than the coconut flour though, but just add slowly until it’s rollable but not too dry 🙂

      Reply
  9. Mandy says

    April 14, 2020 at 2:57 pm

    Tahini + almond butter is my favorite combo! I love using it in my oatmeal…and cookies…and pretty much everything 😆 but coated in delicious chocolate might be the be the best way to enjoy that combo ❤️ These look wonderful ~ the closeup shots are killing me 😍 I’m obviously late in making Easter treats, but I will definitely be making these just because! Especially since these are ingredients we always have on hand 😊

    Reply
    • Natalie says

      April 14, 2020 at 4:28 pm

      Annnnnnd now I want oatmeal cookies haha! I’ve actually been wanting to make some for forever and other recipes keep getting in the way, but that nut/seed combo must make them amazing. Its a very good combo, they truly do compliment each other perfectly. Never too late, and hope you had a sweet easter regardless💗

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Puffy Glazed Lemon Cookies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue