Coconut Cacao Tahini Bites
Prep time
Total time
Delicious, 9-ingredient snack bites with coconut, tahini, cacao, and plenty of satisfying add-ins! High in healthy fats and protein!
Recipe type: Snack, Dessert
Cuisine: Vegan, Gluten-Free
Serves: 20
  • 1 1/2 cups (120 g) shredded unsweetened coconut
  • 1 1/2 cups (168 g) almond flour or meal (or sub seed meal, such as sunflower or hemp)
  • 2 Tbsp (14 g) flaxseed meal
  • 3 Tbsp (24 g) hemp seeds
  • optional: 2 Tbsp (~10 g) vegan (plain, vanilla, or chocolate) protein powder*
  • 1/3 - 1/2 cup (80-120 g) tahini
  • 4-5 Tbsp (60-75 g) coconut butter
  • 1/4 cup (20 g) cacao nibs
  • Healthy pinch sea salt
  • 1/4 tsp ground cinnamon
  • 2-3 pitted dates (14-21 g // omit to reduce sugar, add more for sweeter balls*!)
  1. To a food processor, add all ingredients and blend until a thick paste/ball forms (see photo) ~5 minutes. Scrape down sides as needed.
  2. If mixture is too thick, add more coconut butter or tahini. If mixture is too thin, add more almond flour or shredded coconut. It should be thick and scoopable.
  3. Scoop out 2-Tbsp amounts (I like this cookie scoop) and arrange on a parchment-lined baking sheet. You should have about 20 bites.
  4. 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.
*See my full vegan vanilla protein powder review here. I actually used Tropeaka Lean Vanilla Protein Powder here.
*These bites aren't overly sweet, so if you're looking for a sweeter snack bites, add more dates (up to 6-8).
*Nutrition is a rough estimate for 1 of 20 bites calculated with protein powder, 1/3 cup tahini, 1/4 cup coconut butter, and 2 dates.
*Recipe adapted from the lovely Lee From America.
Nutrition Information
Serving size: 1 bite (of 20) Calories: 153 Fat: 11.8 g Saturated fat: 6.7 g Carbohydrates: 8.2 g Sugar: 2.5 g Sodium: 30 mg Fiber: 4.3 g Protein: 4 g
Recipe by Minimalist Baker at