Cacao and tahini bites
Four ingredients, no baking, a solution to the four o'clock problem.
Words — WT Editorial Team
- Prep
- 15 min
- Cook
- 0 min
- Serves
- 16
- Level
- Easy
These are sweet. They are a better biscuit, not a health food, and they are honest about it.
Sea salt is what keeps them from tasting like a compromise.
VeganNo bakeMake ahead
Ingredients
- 200g soft medjool dates, stoned
- 100g tahini
- 40g cacao or cocoa powder
- 60g oats or ground almonds
- Good pinch flaky sea salt
- Extra cocoa, for rolling
Method
- 1
Blitz the dates to a paste. If they are dry, soak in hot water for 10 minutes and drain well first.
- 2
Add the tahini, cacao, oats and salt and pulse until the mixture holds together when pressed.
- 3
Roll into 16 balls, dust in cocoa and chill for 30 minutes to firm up.
Notes from the kitchen
- Keeps two weeks in the fridge, three months in the freezer.
- Roll in toasted sesame or chopped pistachio instead of cocoa for a cleaner look.
Why we cook it
A snack you made yourself tends to get eaten at a sensible size, which is most of what separates it from the packet version.
The Sunday Edit
Five things worth knowing for a healthier week.
