Tahini Caramel-filled Easter Eggs

Amy Barrett | @chocdaisy by Amy Barrett | @chocdaisy 28 March 2018

A little natural treat for all the chocolate-lovers this Easter

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Tahini Caramel-filled Easter Eggs

Makes 9



1/2 cup True Protein Cacao Powder
1/4 cup virgin coconut oil, melted
1/4 cup cacao butter, melted
1/4 cup maple syrup or rice malt to reduce fructose


1. In a small saucepan the coconut oil, cacao butter & sweetener together over low heat.
2. Whisk in the cacao powder, set aside while you make your filling.
3. In a silicone egg mould or chocolate mould, half fill with raw chocolate mix.
4. Set in the freezer, put little amounts of the filling in the centre and then top with more raw chocolate, set in the freezer.


Caramel filling:

4 tbsp tahini
3 tbsp rice malt syrup
3 tbsp coconut butter, warmed
1/2 tsp vanilla powder
1/2 tsp True Protein Maca Powder
Pinch pink salt


1. In a small bowl, combine the ingredients and mix well.

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