These easy to make candies combine sesame seeds and pistachios with matcha tea for a bright green version of halvah. Instead of the usual loaf of halvah, these can be scooped and shaped while the dough is warm, then dipped in chocolate for an Easter candy. If you don't want to make the sesame-pistachio butter, use 1 1/2 cups of thick tahini.
In a Vitamix or other blender or food processor, place the oil. In a small saute pan, spread the sesame seeds and place over medium heat. Swirl for about 5 minutes, until the seeds are fragrant and toasty. Transfer to a bowl and let cool for 5 minutes. Line a sheet pan with parchment for the finished eggs.
Add the cooled sesame seeds, pistachios and pinch of salt to the blender. Secure the lids and use the tamper to press the ingredients into the blades as you start at Speed 1 and increase slowly to 5, then up to high, as the mixture starts to become nut butter. Keep pressing until a smooth paste is produced.
Scrape the nut butter into a stand mixer fitted with a batter paddle and add the matcha powder. Set the speed on low and mix, then turn off.
In a 1 quart pot, combine the sugar and water. Bring to a boil, stirring until the sugar is dissolved. Clip a candy thermometer on the side of the pan and swirl the mixture as it cooks, lowering the heat so it boils but doesn't boil over.
Use a small (1 tablespoon-sized) scoop to scoop the warm dough onto the parchment lined pan. Dip your hands in cool water and use your palms to roll each portion into an egg shape, then place back on the pan. Chill for an hour or overnight.
Melt the chocolate and dip the eggs, and garnish with chopped pistachios and a sprinkle of matcha, if desired. Chill until set. Store, refrigerated, for up to 2 months.
You'll need a blender to make the butter, a stand mixer, a small scoop for forming the dough, and a parchment lined pan.