Coconut-Tahini-Chocolate Eggs

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You know what feels good? The feeling of success after a complete fail! I made these babies the first time, and while the final product was delicious, it was not beautiful.  BUT, I didn't let that get me down, no, I tried again the next day, and this time around, I practiced patience. I realized that the reason for me failing the day before was due to the fact I had the patience of a 2 year old when it came to waiting for the ingredients to cool in the freezer (which will make sense once you read the recipe). While it was a challenging process to perfect this recipe, I was really motivated to get it right! With Easter this Sunday,  I wanted to give you a recipe that consisted of simple ingredients, that tasted delicious, and looked cute so that you could share it with your loved ones! 

Coconut-Tahini-Chocolate Eggs

Time: About 30 minutes 

Makes: 8 eggs

Ingredients:

Filling: 

  • 1/2 cup tahini 
  • 6 Tbsp. + 2 tsp. coconut flour. 
  • 2 Tbsp. raw honey 
  • 2 Tbsp. coconut oil

Coating:

  • 1/2 cup melted coconut oil
  • 1/4 cup cacao powder
  • 2 Tbsp. raw honey
  • 1/2 tsp. vanilla extract  

Optional: Melted coconut butter drizzle 

Instructions:

  1. Line a baking sheet with parchment, or a silpat mat. 
  2. In a medium sized bowl, heat coconut oil and honey together in the microwave, add in cacao powder, vanilla extract, whisk and set aside. (For the coating) 
  3. In a separate bowl combine the ingredients for the filling, stir until fully incorporated. 
  4. Scoop out 1 Tbsp. sized "balls" of the filling, and place on the prepared baking sheet. *
  5. Place the baking sheet in the freezer and let cool until hard to touch. 
  6. Place the coating chocolate in the fridge and set a timer for 5 minutes or so until cool, dipping finger in to test the temp. -- KEEP AN EYE ON THIS. Too long and it will solidify. Stir occasionally. ** 
  7. Remove filling from the freezer and begin forming into egg shape, working quickly so the mix doesn't get too soft. 
  8. Remove chocolate from the fridge, use a fork to coat the eggs in the chocolate, and place back on lined baking sheet. 
  9. Place in the freezer for 5 minutes. 
  10. Remove from the freezer and coat a second time.
  11. Place back in freezer for about 5 minutes. 
  12. Option: Drizzle with melted coconut oil and place in freezer again. 
  13. Store in freezer in an airtight container and ENJOY!

* The filling will most likely be soft, but once you let cool in the freezer, it will solidify and you will be able to shape as desired. 

** IF it does solidify, simple just reheat the mix and repeat the cooling process. 

 

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Kelsey DuBoisComment