It’s snack time!
The dense, little snack bites are inspired by Lee from America‘s Coconut Fat Balls, which I tried recently and really enjoyed.
I have since been modifying the recipe and came up with an inspired version of my own, which incorporates almond flour for firmer texture, tahini for nuttiness, and protein powder for a bit more staying power. The result is amazing – the perfect snack or healthier dessert I’ve been craving recently.
Mmm, just look at all that nutritious goodness happening in 1 bowl!
Once blended into a thick nutter-butter-like “dough,” it’s time for scooping! These bites form easily into rounds and are fairly forgiving to work with. No need to roll into balls, just make loose cookie/bite shapes and you’re good to go.
Then just a quick chill in the fridge or freezer and it’s snack time!
I hope you all LOVE these snack bites! They’re:
& Super delicious
These would make the perfect snack or healthier dessert when you’re looking for something refined-sugar-free. Enjoy in the afternoon with some Golden Milk or a Matcha Latte or in the evening with a Turmeric Tonic.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
*Recipe updated 6/5/18 for improved texture after some readers commented the bites were too dry or wet.
Coconut Cacao Tahini Bites
- 1 1/2 cups shredded unsweetened coconut
- 1 1/2 cups almond flour or meal (or sub seed meal, such as sunflower or hemp)
- 2 Tbsp flaxseed meal (or other seed meal)
- 3 Tbsp hemp seeds
- 2 Tbsp vegan plain, vanilla, or chocolate protein powder* (optional)
- 1/3 cup tahini (our preferred brand of tahini is Alexis or Whole Foods brand // it’s important that your tahini is smooth and pourable in consistency, otherwise the bites can turn out too dry*)
- 4 Tbsp coconut butter (melted – if hard, soften in the microwave or in a hot water bath until soft and pourable*)
- 1/4 cup cacao nibs (or sub cocoa or cacao powder)
- 1 pinch sea salt
- 1/4 tsp ground cinnamon
- 2-3 pitted dates (if dry, soak in warm water for 5 minutes then drain // omit to reduce sugar // add more for sweeter bites*)
- To a food processor, add all ingredients and blend until a thick paste/ball forms (see photo) ~3-5 minutes. Scrape down sides as needed.
- If mixture is too thick, add more melted coconut butter or tahini (or nut butter). If mixture is too thin, add more almond flour or shredded coconut and pulse. It should be thick and scoopable.
- Scoop out 2-Tbsp amounts (I like this cookie scoop) and arrange on a parchment-lined baking sheet. As the recipe is written, you should have about 20 bites.
- Set in freezer or refrigerator to firm up. Once firm to the touch, they’re ready to enjoy. For best results, store in the freezer up to 1 month or refrigerator up to 1 week. If storing in the freezer, let thaw 5-10 minutes before enjoying for best texture.
*Tahini that is more dense and scoopable may yield drier bites. You’re looking for tahini (or nut butter) that is smooth and creamy. If your tahini is too dry or thick, I recommend substituting another nut butter (such as peanut or almond) that is fresh, smooth and creamy in consistency for best results.
*For best results, make sure your coconut butter is melted and scoopable, rather than hardened and difficult to scoop. Otherwise it will have a hard time blending and the bites will likely turn out too dry.
*These bites aren’t overly sweet, so if you’re looking for a sweeter snack bites, add more dates (up to 6-8 as original recipe is written).
*Nutrition is a rough estimate calculated with protein powder and lesser amount of dates.
*Recipe adapted from the lovely Lee From America.