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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!
Print 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 Category: chocolate Method: no bake Cuisine: american Print Pin Description
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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#Easy #Dairy-free #No-bake #Paleo #Easter