Coconut Cacao Tahini Snack Bites

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Plate full of delicious Coconut Cacao Tahini Snack Bites

It’s snack time!

Try these 1-bowl, 10-minute snack bites made with all of my favorite ingredients! Think tahini, coconut butter, cacao nibs, almonds, and dates. Serious yum. Let’s do this!

Wooden cutting board with ingredients for making gluten-free vegan Coconut Cacao Tahini Snack Bites

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!

Food processor with ingredients for making protein-rich vegan Coconut Cacao Tahini Snack BitesFreshly blended Coconut Cacao Tahini Snack Bites in the food processor

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!

Using a cookie scoop to create the perfect shape for vegan Coconut Cacao Tahini Snack BitesGrabbing a Coconut Cacao Tahini Snack Bite for a delicious plant-based snack

I hope you all LOVE these snack bites! They’re:

Coconutty
Tahini-infused
Chocolaty
Naturally sweet
Insanely satisfying
& 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.

For more healthier desserts, check out my 5-Ingredient Vegan Gluten-Free Cookies, Chocolate Tahini Bombs, and Vegan White Chocolate Truffles!

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!

Plate full of satisfying vegan Coconut Cacao Tahini Snack Bites

*Recipe updated 6/5/18 for improved texture after some readers commented the bites were too dry or wet.

Coconut Cacao Tahini Bites

Delicious, 9-ingredient snack bites with coconut, tahini, cacao, and plenty of satisfying add-ins! High in healthy fats and protein!
Author Minimalist Baker
Print
Plate of Chocolate Coconut Tahini Power Bites
4.42 from 17 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 20 (bites)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 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*)

Instructions

  • 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.

Video

Notes

*See my full vegan vanilla protein powder review here. I actually used Tropeaka Lean Vanilla Protein Powder here.
*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.

Nutrition (1 of 20 servings)

Serving: 1 bites Calories: 153 Carbohydrates: 8.2 g Protein: 4 g Fat: 11.8 g Saturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 30 mg Fiber: 4.3 g Sugar: 2.5 g

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Reader Interactions

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My Rating:




  1. Christina says

    So, SO delicious especially when served after freezing them. I used flavorless protein powder to be able to taste the recipe for its foundational flavors, and WOW. Thank you for sharing this with the community! :)

  2. Karynn says

    My husband has an almond allergy, is there another flour that you could suggest subbing for the almond flour? Thanks!

  3. Jen says

    These are so good with morning coffee! I have these every morning. Instead of protein powder I used cocoa and maca powder. I put in a few extra dates like you suggested and added one dropper of English toffee stevia. Thanks so much for another amazing recipe, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jen. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so, but it may fatigue the blender. I’d say try a smaller batch in your food processor.

  4. Sheila says

    Dana, these are SERIOUSLY outrageously good! I used a couple of extra dates as suggested; they really add the necessary cohesion and create a pleasant texture. I had all the ingredients on hand, with the exception of cacao, (which I haven’t used since the 70’s haha) so I subbed in a few dark chocolate pieces. Not too sweet, prefect! Thank you

  5. Nydia says

    Hi! Good day :)!
    What substitutes would you recommend to try in order to make these a little lower in calories or saturated fats?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nydia, we aren’t sure how they would turn out, but you could try swapping some of the coconut butter or tahini for more dates. They will turn out more sweet and sticky. Hope that helps!

  6. Helen says

    Made these and added a little walnut oil plus large unsweetened coconut flakes since I was too lazy to make coconut butter. They turned out great! I’ve got a sweet tooth so another date or two wouldn’t be amiss…

  7. Zuzana Heverova says

    These are amazing! Not too sweet anf just perfect combination of tahini, coconut and cocoa nibs. I didnt have coconut butter on hand (and no time to make it ?) so I subbed for melted cocoa butter. The dough seemed a bit too dry (but I suppose it also depends on the thickness of tahini), so I added a tiny splash of almond milk. We have eaten some and some are saved as desert for the weekdays afternoons – I am already looking forward to that!

  8. Kaitlyn says

    So if by chance anyone is like me and trying desperately to avoid sugar (dieting, y’know), I thought it would be worth it to report that this recipe is possible to enjoy without the binding/sweetening properties of dates! I used dried coconut, almond flour, flax meal, cacao powder, cinnamon, hemp seeds, vegan protein powder (from Arbonne, chocolate flavor), and almond butter, which replaced both the tahini and coconut butter (1/3 cup and 4 tablespoons total). The only sweetness came from the sweetener already in the protein powder, which is definitely subtle, but in my opinion still enjoyable.

    Having read through most of these comments, I wanted to be careful not to over-process my dough, while still making sure it was sticky enough to hold together. After processing all my ingredients, I found the mixture was still quite dry, so I added maybe a couple tablespoons of water and processed again. My result was definitely more crumbly than Dana’s dough from the video, but still held it’s shape nicely when packed together with my hands. I formed these into little balls and froze them until firm. They’re actually quite moist and dense even without the help of the dates! I’m pleased with the outcome. I’d like to experiment more with processing time and flavors and see if I can’t get them a little closer to the original recipe. Anyway, if you’re avoiding the concentrated fructose of dried fruits, this should give you an option!

  9. Lexi says

    I made these today; they are good! I added dates and a little date syrup because my mix ended up being a little on the dry side. The tahini is subtle which I like cause I’m generally not a huge fan but it’s delicious in these! Thanks for the recipe!

  10. Gabriela Muñiz says

    These sounded so good but came out really sandy :( I even added some coconut water to try to moisten the mix and it really didn’t help. So disappointed…

  11. Natalia says

    Made this last night – mine came out on a drier side, probably due to both tahini, coconut butter and dates being dry. It still tastes good, very similar to tahini halva, which i love! I formed the mass into small squares instead of balls – it’s easier to handle with the drier texture. Goes so well with matcha latte!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Natalia, UPDATE! I figured out what the issue might be if your balls were dry. 1) Your coconut butter needs to be runny and pourable, not hard and chunky. So start there by heating your coconut butter until pourable. 2) Your tahini should ideally be smooth and creamy, as opposed to dry and chunky (which some store bought brands can be). So, if your tahini is on the drier side, try substituting a smooth and creamy nut butter, such as peanut or cashew!

      The recipe has been updated to reflect these changes. Thanks for your feedback and helping me improve this recipe!

  12. Viracha says

    Hi! So I tried making this with coconut flour instead of shredded coconut, and cocoa powder instead of cacao nibs…I now regret this because my bites came out rather sandy and dry! I was wondering if you know any inventive recipes I can transform them into? This was completely my fault for experimenting!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I just updated the recipe, but I’d definitely say coconut flour was where you went wrong. It’s super absorbent!

      • Irena Capris says

        No. The blade noted it belongs to Cuisinart dlc-10 but on the shop is a different less powerful model. The only thing dlc 10 has few different variations so I’d be very appreciative to know which one Dana uses. The one in the shop has bad reviews for making but crusts and etc. would u please answer?

  13. Melissa says

    This has been my first minimalist baker fail – the mix was super dry, I had to keep adding more moist dates, tahini coconut butter which still didn’t help, eventually I had to add some liquid (almond milk – but that just started to make the mixture fun up. I was able to roll it into balls and the flavor was still ok, but it tasted better when it was dry, but it was way to dry to roll…..I wish that I read the other comments on here saying the same thing first. My tahini was a runny one as well and I still had to add a ridiculous amount more of all the other wet ingredients. I am wondering if maybe this recipe has a mistake in it somewhere in the dry ingredients??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Melissa, UPDATE! I figured out what the issue might be if your balls were dry. 1) Your coconut butter needs to be runny and pourable, not hard and chunky. So start there by heating your coconut butter until pourable. 2) Your tahini should ideally be smooth and creamy, as opposed to dry and chunky (which some store bought brands can be). So, if your tahini is on the drier side, try substituting a smooth and creamy nut butter, such as peanut or cashew!

      The recipe has been updated to reflect these changes. Thanks for your feedback and helping me improve this recipe!

  14. Jamie says

    These are so yummy!! I didn’t have dates so I used a bit of maple syrup, and I used Genuine Health fermented vegan protein powder, so good!! Will definitely be saving this recipe :)

  15. Marta says

    Just made these and they turned out fantastic. The only issue I had was making the coconut butter. It would not get liquidy!!! I gave up ( after 20 min ) and added coconut oil to add some moisture. They taste delish!! Perfect for someone like me who doesn’t like to eat breakfast but also loves a treat with coffee :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Coconut butter can be finicky. My best advice is to start with desiccated coconut and use a quality food processor! Glad the bites still worked out. xo!

  16. Alex says

    I never usually mix tahini in with sweet goods, but I have yet to be disappointed with a Minimalist Baker recipe, so I gave it a try. This was no exception. They almost remind of eating a spoonful of peanut butter, minus the sticking to the roof of your mouth, but also with a slight tahini flavour. Just amazing. I forced my boyfriend to try them – someone who dislikes hummus and tahini in general – and he agreed that they were great. His brother concurred. Thank you!

  17. Ilene says

    These are really delicious. I made them exactly as written except using coconut oil, as I didn’t have coconut butter. I would have made some, but the mixture looked so dry, I thought my softer coconut oil would be fine.. I added a tiny bit of maple syrup to moisture it and add a little sweetness. Thanks so much, Dana. I am going to give some to a friend who really needs some energy and care. I will bring the rest into teachers I work with who always need energy.

  18. Hanah says

    The jury is out for me on this recipe. I was so looking forward to them and I ultimately just ended up being underwhelmed. I think I was expecting more sweetness or the tahini was too earthy – not sure. None the less, I’ve realized they taste different (and better!) at room temperature. I think next time I’ll use PB.

    Also, if anyone has trouble with them being too dry, I added almond milk (was out of tahini) and they turned out fine texture/shape-wise!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Hanah! These definitely aren’t meant to be super sweet. They’re more of a coconut-tahini flavor. Add dates or maple syrup to sweeten!

  19. Vicki says

    Love all these ingredients and I can’t wait to taste them. Questions: Could you substitute coconut oil for coconut butter to ease up on one step? I tried this in my little Cuisinart chopper/grinder, but it didn’t mix well, so I had to move it into the Vitamix and it smoothed everything instantly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicki! We haven’t tried it, so we can’t say for sure but it should work! Let us know how it turns out!

      • Vicki says

        They were a bit too runny and I felt they may have too much oil and fat content in them that way, so I discarded my strange masterpiece. I want to try them again, because the combination of coconut and cacao is an unbeatable combination. I loved milk chocolate Haystacks when I was young and when I used to eat that way. Now, that I’m vegan, I still love a delicious and healthy sweet treat. So, I’ll keep looking for one of your recipes that has this combination.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Vicki, UPDATE. If your batter was too wet I am assuming they were either over-blended into more of a nut butter consistency (try blending for 2-3 minutes instead of 5), or the dry ingredients just needed to be increased. I updated the recipe to reflect adding less coconut butter and tahini. After retesting, by the end of my blending I did need to add 1/4 cup each more coconut flakes and almond flour, which I stirred in with a spoon as opposed to blending. (Over-blending is the enemy here, so stick with pulses and stirring toward the end). Hopefully that helps!

          The recipe has been updated to reflect these changes. Thanks for your feedback and helping me improve this recipe!

  20. Megan Field says

    These are DELICIOUS! I made a half batch (stupidly) and they were gone in 24 hours between two of us. I liked that they weren’t too sweet but still satisfied my dessert cravings. And the texture was awesome! Solid and flaky from the coconut but also slightly creamy. Will definitely making these again. Like probably tonight. lol
    Thanks for always making awesome recipes Dana! :)

  21. T says

    Hi Dana,
    I have all the ingredients in the food processor and although it tastes amazing it still looks like very runny nut butter. I’ve added A LOT of extra almond flour and coconut and it’s not thickening up. HELP!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like perhaps your wet ingredients overtook the dry and you just need to add more dry ingredients until they thicken up. Don’t be shy with the almond flour + coconut! My proportions worked out well for me, but depending on equipment and brands you used, the amounts may vary.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      T, UPDATE. If your batter was too wet I am assuming they were either over-blended into more of a nut butter consistency (try blending for 2-3 minutes instead of 5), or the dry ingredients just needed to be increased. I updated the recipe to reflect adding less coconut butter and tahini. After retesting, by the end of my blending I did need to add 1/4 cup each more coconut flakes and almond flour, which I stirred in with a spoon as opposed to blending. (Over-blending is the enemy here, so stick with pulses and stirring toward the end). Hopefully that helps!

      The recipe has been updated to reflect these changes. Thanks for your feedback and helping me improve this recipe!

  22. Stephanie says

    These are great, my husband loves them, he’s not a big sweet tooth, so they are perfect for him. I didn’t have cacao nibs, so I subbed a teaspoon of cocoa powder, perfect! I used my Vitamix, just combined all the ingredients in a bowl first and then added to the blender, worked just fine for me.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They benefit initially from a freeze. But do hold up at room temp. They might get a little soft, but should hold their shape. Good luck!

  23. Maria says

    Love the addition of tahini into sweeter treats! It adds the most amazing earthiness!!! Even my husband is obsessed and he never likes “surprise” flavor additions like that. I have to say, I wasn’t a big fan of the original version you adapted them from, but your tweaks to the original recipe sound right up my alley and we have loved everything I have ever tried from your site! Thanks for sharing:)

  24. Lindsay says

    Thanks for this recipe idea, I look forward to playing with it more in the future. As the recipe is now, it didn’t work for me. As a big fan of ‘Lee from America’ fat balls I was stoked to try this recipe because it doesn’t use coconut oil. But these were just way too dry. My advice to others trying this out is to slowly add the coconut and almond meal after blending the other ingredients. It was way too dry to just adjust a little more tahini and coconut butter.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing your feedback. Of course, the end result texture / moisture will depend on the brands of ingredients you use, such as tahini, which varies greatly from brand to brand. Next time I’d recommend adding the dry ingredients a little at a time OR adding more wet ingredients at the end.

      • Mara says

        It’s ironic, because I had the opposite problem happen–mine came out really wet, like cake batter. I added almost two more cups of almond meal/shredded coconut, and when that didn’t work, I even added some tablespoons of cornstarch to try and thicken it up, but it stayed the same consistency. With that said, it tastes amazing, and I’m going to store it in the fridge, and hopefully it’ll become like the consistency of almond butter. We’ll see! I’m not sure what happened, because I used everything you listed in the recipe. Oh well!

        • Mandy says

          I had the same issue! I think it was a combo of a warm kitchen, runny tahini and runny coconut butter for me. I added a lot more almond flour and when that didn’t work I stuck the mixture in the freezer for a few mins and it helped for scooping. They’re really tasty!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Mara and Mandy, if your batter was too wet I am assuming they were either over-blended into more of a nut butter consistency, or the dry ingredients just needed to be increased. I updated the recipe to reflect adding less coconut butter and tahini. After retesting, by the end of my blending I did need to add 1/4 cup each more coconut flakes and almond flour, which I stirred in with a spoon as opposed to blending. (Over-blending is the enemy here, so stick with pulses and stirring toward the end). Hopefully that helps!

          The recipe has been updated to reflect these changes. Thanks for your feedback and helping me improve this recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lindsay, UPDATE! I figured out what the issue might be if your balls were dry. 1) Your coconut butter needs to be runny and pourable, not hard and chunky. So start there by heating your coconut butter until pourable. 2) Your tahini should ideally be smooth and creamy, as opposed to dry and chunky (which some store bought brands can be). So, if your tahini is on the drier side, try substituting a smooth and creamy nut butter, such as peanut or cashew!

      The recipe has been updated to reflect these changes. Thanks for your feedback and helping me improve this recipe!

  25. Cassie Autumn Tran says

    Just saw this, and let the tummy grumbles begin! I didn’t like tahini at first, but it’s rubbing on me now! Better start finding ways to pair it with chocolate fabulously!

  26. Hannah says

    Sorry to add another annoying sub question to the list :P but would oat flour be a weird substitution for the almond meal/flour? Thanks!

  27. Claudia says

    I have made many of your recipes and absolutely love them all! All of them have turned out perfectly. Thank you so much for your blog and keep up the beautiful work.

  28. Julia says

    Any substitutes for dates? Always want to try your sweets recipes but I can’t eat them, would maple syrup work?

  29. Christine says

    Any swap suggestions for the almond flour? I can’t do many nuts/seeds (walnuts, pumpkin seeds, hemp hearts, seasame, pecans, are okay). I SO want to make these babies! Thank you!!

  30. Aldara says

    Hi Dana! Any suggestions for how to make these without a food processor? I have a Vitamix but I’m worried the dough may be too thick to blend.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, you could probably just mix everything together in a mixing bowl! Or, you could start in a blender, and then transfer to a mixing bowl when it gets too thick. Good luck!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could sub nut butter for coconut butter. For the almond flour you can try subbing coconut flour. But I haven’t tried it that way. I’d try adding 1/2 the amount listed as coconut flour can be quite absorbent. Good luck!

  31. Her Heart is Vegan says

    Ohhhh I was about to go make these but I don’t have cocoa butter….hmmmmm. Any substitutes there? Looks so delicious I might have track some down :-)

  32. Amara Rae Mcgregor says

    I didn’t mean to post that comment!!! I meant to say you are my idol!! Love the looks of this recipe I can’t wait to try it! Out of curiosity, is the concept to resemble more of a bliss ball or a frozen dessert?

  33. Nancy says

    Do they have a pronounced tahini taste? I’m not a big tahini fan but don’t want to sub it for peanut or almond butter.