Tahini-filled chocolate eggs (v)

Adapted from Chocolate Covered Katie's vegan peanut butter eggs.
Vegan and no bake.
Makes 10 eggs.

Original post (with pictures) here.


1/4 cup unhulled tahini (sunflower seed butter)
Generous pinch salt
2 tbsp brown sugar
1 tbsp custard powder

Chocolate coating
2 tbsp coconut oil
3 tbsp good-quality cocoa
2 drops liquid stevia

1. Combine the filling ingredients in a small bowl, mix to combine, and chill in the freezer for at least 30 minutes.
2. Line a plate or baking tray with baking paper.
3. 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.
4. 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.
5. Repeat for the remainder of the filling mixture, then place the chocolate eggs in the freezer for at least 2 hours to 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.