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Tahini Almond Butter Chocolate Eggs

  • 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


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


  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.


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

**Omit if your almond butter is salted.


  • 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