Tahini Almond Butter Chocolate Eggs

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


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!


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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 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american

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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

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