Vegan tahini-filled chocolate eggs, and carob-raisin-crisp bites

I have definitely moved into long weekend mode. We spent much of yesterday in a national park east of Perth. Today I have baked muffins, baked cupcakes, and made the things in this post. I am feeling very content.

I was initially concerned about posting the chocolate creations I made today. There are lots of chocolate-themed recipes around at the moment, not to mention an excess of Easter products if you venture near any shops. However, I'm not sure you can have too many chocolate recipes, and I am so enamored with these ones that I don't have the patience to save them for another time. If you are looking for any last minute Easter ideas, these also have the advantage of being quick and easy to create.

The tahini-filled chocolate eggs are adapted from Chocolate Covered Katie's vegan peanut butter eggs. They aren't quite as impressive as Gabby's peanut butter caramel filled eggs, posted on The Veggie Nook last week, but I like them a whole lot nonetheless.

With a short ingredient list and a creamy filling, these eggs are less sweet than Reese's peanut butter cups and  they have a darker chocolate shell. Both features are advantages to my taste buds, and it turns out that tahini contrasts extraordinarily well with chocolate. Extraordinarily.

Tahini-filled chocolate eggs

Adapted from Chocolate Covered Katie's vegan peanut butter eggs

Vegan and no bake

Makes 10 eggs

Print recipe

Ingredients

Filling -

1/4 cup unhulled tahini (sunflower seed butter)

Generous pinch salt

1 - 2 tbsp brown sugar (to taste)

1 tbsp custard powder

Chocolate coating -

2 tbsp coconut oil

3 tbsp good-quality cocoa

2 drops liquid stevia

Method

Combine the filling ingredients in a small bowl, mix to combine, and chill in the freezer for at least 30 minutes.

Line a plate or baking tray with baking paper. 

Place the coconut oil in a small to medium bowl and warm to liquid state if necessary. Add the cocoa and stevia and stir well to combine.

Remove the tahini filling from the freezer and scoop out small balls using a teaspoon. Roll between your hands, then dip into the chocolate mixture using a spoon. Roll to coat. Remove and place on the prepared baking paper. 

Repeat for the remainder of the filling mixture, then place the chocolate eggs in the freezer for at least 2 hours, until set. When set, remove from the baking paper and trim any excess chocolate from around the eggs using a sharp knife. Serve immediately, or store in the freezer until serving.

Where these tahini eggs are creamy and decadent, the following carob-raisin-crisp bites are crispy and decadent. A variation on my carob crunch bites with goji berries, they can also be made with cocoa if carob isn't your thing. Similarly, other sorts of dried fruit can be substituted for the raisins and/or you could add chopped nuts to taste.

However you make them, they are likely to be enjoyable alone, with tea, or even on top of some vanilla soy ice cream...

Carob-raisin-crisp bites

Adapted from my carob crunch bites with goji berries

Vegan and no bake

Makes about 10 medium-sized pieces

Print recipe

Ingredients

2 tbsp coconut oil

3 tbsp carob

1 drop liquid stevia

Pinch salt

1/4 cup raisins

1/4 cup puffed rice, puffed millet or other puffed cereal

Few tablespoons granola (optional)

Method

Line a small square or rectangular dish with baking paper.

Place the coconut oil in a medium bowl and warm to liquid state if necessary. Add the carob and stevia and stir well to combine. Add the remaining ingredients and mix well to coat the raisins and cereal thoroughly.

Transfer mixture to the prepared dish and press down. Chill in the freezer until set, at least 2 hours, and then cut into squares.

I wouldn't call these Easter chocolates (I'd hate to limit them to just one time in the year), but I think I'd rate them above most commercial Easter option.

On the topic of Easter - I hope you have a very happy day tomorrow if you celebrate it, and an equally happy day if you do not!

I am sending the tahini-filled chocolate eggs to Healthy Vegan Friday #36 and Catherine's 'anyone can cook vegetarian' Easter egg theme on Cate's Cates.

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