These chocolatey halva-tasting Easter eggs are the perfect healthy treat to whip up during half term. They are super easy and quick to make and you can substitute the tahini for any nut butter you have in your kitchen.
- 3/4 cup tahini or any other nut butter
- 1 tbsp maple syrup or any other liquid sweetener
- 3 tbsp coconut flour
- 100 g dark chocolate
- 1 tbsp coconut oil
- 1 pinch salt
- In a medium bowl, combine the tahini with maple syrup.
- Stir in coconut flour and salt. Dough should be thick, but soft (similar to cookie dough). Add more coconut flour if needed but be careful not to add too much.
- Using a tablespoon as a measurement, divide the mixture into balls and begin moulding each ball into a flat egg shape (see picture) and place on a baking tray with parchment paper.
- Transfer eggs into the freezer for 20 minutes or refrigerate for 40 minutes.
- Just before you take the eggs out, begin melting the chocolate with coconut oil. Place the chopped up chocolate and coconut oil in the microwave on a low setting and microwave it in 20 second increments, stirring in between until melted. Alternatively, melt on the stove top in a double boiler.
- Remove eggs from the freezer and dunk in the chocolate, making sure the whole egg is covered and place back on the tray.
- Transfer back into the freezer for 5 minutes to set. Add an extra layer of chocolate drizzle, then place back in the freezer until you’re ready to enjoy.
- Once the chocolate is set, take the eggs out and enjoy!
Tried this recipe?Let us know how it was!