Coconut-Tahini-Chocolate Eggs
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:
- Line a baking sheet with parchment, or a silpat mat.
- 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)
- In a separate bowl combine the ingredients for the filling, stir until fully incorporated.
- Scoop out 1 Tbsp. sized "balls" of the filling, and place on the prepared baking sheet. *
- Place the baking sheet in the freezer and let cool until hard to touch.
- 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. **
- Remove filling from the freezer and begin forming into egg shape, working quickly so the mix doesn't get too soft.
- Remove chocolate from the fridge, use a fork to coat the eggs in the chocolate, and place back on lined baking sheet.
- Place in the freezer for 5 minutes.
- Remove from the freezer and coat a second time.
- Place back in freezer for about 5 minutes.
- Option: Drizzle with melted coconut oil and place in freezer again.
- 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.