tahini cookie dough bites

Posted: February 13, 2018 by sasha nelson

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]

sea salt

mesquite powder

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.

tahini cookie dough bites

free of dairy, refined-sugar, soy, gluten
Course Dessert
Cuisine gluten-free, soy-free, sugar-free, vegan, vegetarian

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