A fun take on the classic Easter egg, these 2-tone eggs are so creamy and smooth! The tahini gives a rich full-bodied flavour and compliments the chocolate so well. They are fairly rich so you won’t have to eat too many before you are satisfied. A smart way to snack and a winner for children and adults alike.
ingredients
Dark Chocolate
- 1 cup Coconut Oil, melted see product
- 1 cup Cacao Powder see product
- ¼ cup maple syrup
- ½ tsp Vanilla Powder see product
Creamy Tahini
- 1 cup tahini
- ¼ cup Coconut Oil, melted see product
- ¼ cup rice malt syrup
method
- Step 1Combine dark chocolate ingredients in a bowl and whisk with a fork.
- Step 2Combine tahini ingredients in a bowl and whisk well.
- Step 3Pour chocolate evenly into Easter egg mould (approx. 24) and set in freezer until firm.
- Step 4Repeat with the creamy tahini mixture (approx. 24) and set in freezer until set. The tahini eggs will set a little slower than the dark chocolate eggs.
- Step 5Once both the chocolate and tahini eggs are set, pop eggs out of moulds and stick the half eggs (one half tahini, one half dark chocolate) together to make a whole.
- Step 6NB. The tahini mixture is creamy and slightly softer than the dark chocolate and should allow for an easy hold.
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