Super ball Sunday happy accident. Sometimes it’s a win.
Eyeballed the ingredients – add little bits and taste as you go.
tahini cookie dough bites
free of dairy, refined-sugar, soy, gluten
ingredients
almond pulp from 3/4 cup soaked/peeled raw almonds blended into homemade almond milk from Divya Alter’s Ayurvedic cookbook [sub: almond meal or soaked cashews/brazil/macadamia nuts]
medjool dates, sliced & soaked in boiled water [sub dried fruit of choice like mulberries or figs]
tahini [sub: coconut manna or nut or seed butter of choice, like Eating Evolved‘s roasted coconut butter]
rosewater [optional]
cinnamon & cardamom [optional: turmeric & black pepper, ginger]
maca & lucuma powders [optional]
vanilla powder [sub: double amount of vanilla extract]
cacao nibs for rolling [sub: rose petals, favorite spice or seed]
ingredients
Soak dried fruit in boiled water for 5-10 minutes until soft [optional: save the juice to add to mixture to soften if necessary, or to enjoy as a light and delicious sweet tea].
Combine everything in a food processor or high-speed blender and pulse, pausing to scrape the sides with a spatula and thoroughly combine.
Once sticky dough is formed, roll into balls and roll the balls into cacao nibs if using.
Place in an airtight container in fridge or freezer to firm up, enjoy within 3-5 days.
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