Chocolate-dipped coconut tahini bliss balls!
Or energy bites. or whatever you want to call them. I call them winning, because they are:
- vegan
- paleo
- gluten-free
- refined sugar free
Aka #winning.
This past weekend, we spent the day out on the lake, kayaking. It had been a long time since I was able to spend an afternoon, laying back on the kayak, trailing my fingers in the water, floating wherever the wind took me, and enjoying the warm sun on my skin. (A little too much sun . . . my aloe plant is looking a little sparse.) The lake was beautiful and empty, thanks to the forecast thunderstorms. Of course . . . said thunderstorms did eventually roll in. We paddled in as fast as we could once we realized we had drifted to the far side of the lake and the scary clouds were impeding my sun lovin. David graciously did not comment on the fact that he was paddling twice as much as me and I took an awful lot of breaks to massage my aching shoulders enjoy the scenery.
After a perfect afternoon like that, I’m always more motivated to maintain the healthy, happy glow with healthy, happy treats. Like coconut tahini bliss balls. Don’t get me wrong. I have nothing against butter. Or sugar. You have 75% of my blog as published proof that dirty mistress butter demanded I leave my poor new year’s resolutions mere hours after they commenced. But indulging in a treat is somehow 1000% better when I can maybe-sort-of-okay-i-might-be-lying-to-myself-just-a-little justify my sweet tooth, because I’m satisfying it with all-natural, clean ingredients. And a smidge of dark chocolate never hurt anyone. In fact, I am positive that somewhere in the happiness bible, it says thou shalt eat dark chocolate. Every day. And there was much rejoicing in the land.
mikaela | wyldflour
1 dozen
30 minPrep Time
30 minTotal Time
Save RecipeIngredients
- 1/4 cup tahini paste
- 1/2 cup coconut butter (vegan) or ghee (paleo)
- 2 Tablespoons coconut cream
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded unsweetened coconut
- 1 1/2 teaspoons maple syrup
- 1 cup dark chocolate chips (*pay attention to brand if vegan)
- extra shredded unsweetened coconut
- white or black sesame seeds
Instructions
- In a small mixing bowl, use a fork to mash together tahini and coconut butter (or ghee). Stir in coconut cream, vanilla extract, coconut shreds, and maple syrup.
- Freeze dough for 10-20 minutes. The length of time you freeze the dough is dependent on how solid your tahini is. If your tahini was at room temperature, it may need the longer amount of time. If your tahini was stored in the refrigerator, it may need the shorter amount of time.
- When dough is firm to the touch, use a small scoop to scoop out bliss balls onto a parchment paper-covered plate. Return balls to freezer for 10 minutes.
- Prepare the toppings. Melt dark chocolate at 50% power for 2-3 minutes, stirring every 30 seconds, until smooth. Place extra shredded coconut in a shallow bowl.
- Remove bliss balls from freezer and dip in chocolate or roll in coconut or both! Place bliss balls on parchment paper until chocolate is set. Store in refrigerator to harden completely.
Notes
Note that if you dip these in chocolate, they are almost but not quite refined sugar free. WORTH IT.
Tools Used: I use this pampered chef scoop in my kitchen more than any other tool. It's expensive, but 100% worth it.
Disclaimer: Note that the above links may include affiliate links, from which I make a small percentage. However, I personally use the above products and will only recommend something I continue to use, myself. My opinions are 100% my own. Check out my full policies here.
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