What other nut or seed butters can I use?

See the Ingredient Substitutions for recommendations. In addition, you can use one type of nut or seed butter if you like, keeping in mind this will change the flavor profile.

Can I use an egg-shaped silicone mold or cookie cutter?

You can stuff the filling into a silicone mold but I recommend refrigerating them for significantly longer so that they are easier to remove from the mold. I haven't tested these chocolate eggs with a cookie cutter and suspect the filling might be too fragile.

Can I make these vegan chocolate eggs in advance?

Yes! The uncoated, shaped eggs can be refrigerated for up to 1 day. The coated chocolate eggs stay well for up to 2 weeks in the fridge.

DIY Vegan Chocolate Covered Easter Eggs • Heal Me Delicious

Description

Make these DIY Vegan Chocolate Covered Easter Eggs for an easy and delicious Easter treat. The smooth, rich filling is made with tahini, almond butter and maple syrup, and coated in luscious vegan dark chocolate. A fun, no-bake paleo Easter dessert that everyone will enjoy!

Ingredients

Units Scale

1/2 cup tahini
1/2 cup almond butter
3–4 TBSP maple syrup*
1/4 cup + 2 tbsp coconut flour
1/2 tsp sea salt
6 oz (approx 1 cup) vegan chocolate chips or dark chocolate
1 TBSP coconut oil
flaky sea salt or sprinkles (optional, for garnish)

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Instructions

Line a large baking sheet with parchment paper and set aside.
In a large bowl, mix together tahini, almond butter, maple syrup, coconut flour and sea salt.
Scoop out 1.5-2 TBSP of the mixture and roll into a ball. Flatten the ball between the palm of your hands and shape into an egg, approximately 3/4 inch thick. Place egg on prepared parchment paper. Repeat the process until all remaining mixture is used.
Chill the shaped eggs in the fridge for at least 1 hour or until they harden a bit and are easily held without breaking apart.
During the last few minutes of chilling time, begin melting the chocolate and coconut oil. Either melt in the microwave in 20-30 second increments, stirring in between, or using a double boiler method, stirring constantly with a heat resistant spatula until completely melted. Let the chocolate cool for 3-4 minutes before dipping the shaped eggs in so they don’t begin to soften.
Remove eggs from the fridge and submerge them, one at a time, into the melted chocolate mixture. Gently lift the chocolate egg out the mixture using a fork to rid excess chocolate. Slide onto prepared baking sheet.**
Once all the eggs have been coated, drizzle more chocolate over the eggs using a small spoon.
Sprinkle the tops of the eggs with flaky sea salt or sprinkles before the chocolate sets (optional).
If necessary, return chocolate eggs to the fridge for an additional 15-20 minutes or until the chocolate has completely set.***
Serve either right out the fridge or at room temperature.

Notes

*Customize the filling’s sweetness to your preference. Use 3 TBSP maple syrup for a mildly sweet filling with a stronger tahini flavor or 4 TBSP for a sweeter filling.

**If the eggs are breaking apart or losing shape while dipping them into the chocolate, return them to fridge for 10 minutes. Also, ensure your chocolate isn’t too hot so that it doesn’t cause the eggs to melt.

***You don’t need to refrigerate them again if the chocolate solidifies on its own, for example due to the weather conditions. They’re refrigerated to let the chocolate set and ensure the candies keep their shape. Keep in the fridge for long term storage.

Prep Time: 30 minutes
Chill Time: 1 hour
Category: Desserts
Method: Assembled, Chilled
Cuisine: American