Tahini Cookie Dough Bites (gf, ve)

Prep: 40 minutesCook: 0 minutesTotal: 40 minutes
Yield: 6 - 8Category: Desserts
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Even though I have a similar recipe already uploaded to my website, I wanted to create a second nut free version so that more people are able to enjoy my no bake sweet treats. I am conscious that a lot of my creations contain peanut butter and almond flour and I want my website to have something for absolutely everyone.

I decided to experiment with a version that used oat flour in place of almond flour and tahini in place of peanut butter and, after a few attempts, I perfected the consistency. To make the oat flour needed in this recipe I just buy regular gluten free oats and blitz them in my blender for a couple of seconds until it forms a coarse powder.

The tahini in this recipe adds a lovely deep flavour to the bites which really compliments the chocolate chunks. I like to use a combination of dairy free milk and white chocolate in these with milk chocolate drizzled on top but you could use any type you wanted. If you have a real sweet teeth you may want to increase the amount of chocolate chunks used in these or even melt more in the Bain- Marie and completely coat the bites in chocolate rather than just adding a drizzle on top.

The sprinkling of sea salt is optional but I would recommend using it as it just ties all the flavours together perfectly.

Ingredients

metric
imperial
  • 125g 1 cup gluten free oats
  • 100g 1/2 cup tahini
  • 80g 1/2 cup dairy free chocolate
  • 60ml 3 tbsp + 1 tsp maple syrup
  • 10g 2 tsp coconut oil
  • splash vanilla essence
  • pinch sea salt

Method

  1. In a blender or food processor blitz the oats until they resemble a powder
  2. Add the oats to a large mixing bowl long with the tahini, vanilla essence and maple syrup
  3. Melt the coconut oil in a saucepan and add to the bowl. Stir all the ingredients until well combined and a sticky dough starts to form
  4. Roughly chop around 3/4 of the chocolate into small chunks and add to the bowl. Stir so the pieces are evenly distributed throughout
  5. Separate the dough into evenly sized chunks and roll each one into a ball using your palms. The amount of balls you make will depend entirely on the size but I tend to get between 6 and 8 when using these measurements
  6. Use a Bain- Marie to melt the remaining chocolate and drizzle it evenly over the top of each ball
  7. Add a sprinkle of sea salt to the top of each one and place in the refrigerator to set for a minimum of thirty minutes

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