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!

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!