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.
Makes 48 Eggs
1 cup Coconut Oil, melted
1 cup Cacao Powder
¼ cup maple syrup
½ tsp Vanilla Powder
1 cup tahini
¼ cup Coconut Oil, melted
¼ cup rice malt syrup
Combine dark chocolate ingredients in a bowl and whisk with a fork.
Combine tahini ingredients in a bowl and whisk well.
Pour chocolate evenly into Easter egg mould (approx. 24) and set in freezer until firm.
Repeat 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.
Once 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.
NB. The tahini mixture is creamy and slightly softer than the dark chocolate and should allow for an
-Recipe created by Loving Earth