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Desserts Snacks

Tahini Choc Easter Eggs

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.

Tahini Choc Easter Eggs

Print Recipe

MAKES 48 EGGS

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.