Tahini Almond Butter Chocolate Eggs! Your favorite chocolate easter candy but homemade and healthier. Vegan, paleo, naturally sweetened, just 6 ingredients!
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.
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.
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
- 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
Description
Tahini Almond Butter Chocolate Eggs! Your favorite chocolate easter candy but homemade and healthier. Vegan, paleo, naturally sweetened, just 6 ingredients!
Ingredients
- 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
- Mix together the almond butter, tahini, maple syrup, coconut flour, and salt.
- Scoop into balls, and roll/shape into eggs (or use a silicone mold).
- Freeze for 1 hour.
- Melt the Hu Gems.
- 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.
- Chill until set.
- 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
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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
★★★★★
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!
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!)
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 🙂
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
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!
Thank you sooooo much!!!!!! My little girl will go nuts with these!!!!
I cannot wait to make and try this recipe as I’m intrigued with the Tahini/almond butter combo. Thanks for posting!
Its so unique, but I absolutely loved it! Let me know what you think Kimi 🙂
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
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!
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!
★★★★★
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!
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 ❤
Doing well over here, hope you are staying safe too!! Much love and happy weekend❤️
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
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?
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?
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 🙂
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 😊
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💗