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  • Writer's pictureSusie Csorsz Brown

Tahini Chocolate Chip Bites

Need an after-school snack? Try these.

Need to take a treat to Book Club? Bring these.

Want to make a fun treat with your kiddos? Yep, these.

Have a gluten-free no-dairy friend coming for dinner? These are your dessert option.

Few notes: You could make these with peanut or almond butter, too. You could adda drop or two of bourbon to the filling mixture. You could fold in a few nuts or sprinkle on toasted coconut, too. Or just make them as they are written and be thoroughly pleased.

Tahini Chocolate Chip Bites

Tahini Chocolate chip bites
Chocolaty, nutty goodness

Yield: 15 - 20 balls


1/2 cup drippy tahini (or other nut or seed butter)

2 tablespoons coconut oil

4 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/2 cup almond flour

2-3 tablespoons coconut flour (start with 2)

1/4 teaspoon salt

3 tablespoons bar dark chocolate, chopped fine but not powdered

For the dark chocolate coating:

3 ounce 70% dark chocolate bar

1 teaspoon coconut oil

For finishing:

cocoa nibs

flaky sea salt


In a medium bowl, mix tahini and coconut oil together until smooth. Stir in maple syrup and vanilla extract until well combined. Add in almond flour, stirring until lumps are gone. Add 2 tablespoons coconut flour and salt and stir until a cookie dough consistency forms. Allow dough to sit for 5 minutes so that it thickens up. It should be doughy and moist but not overly wet; it should hold its shape, and not be drippy, but also not overly firm. If it’s too wet add another ½ - 1 tablespoon of coconut flour. Stir in chopped chocolate.

Line a baking sheet with parchment; sent aside. Using a small cookie scoop, portion the dough into balls and place on the prepared sheet. You should get about 15 - 20 balls. Freeze for 10-15 minutes.

While the cookie dough is freezing, break chocolate up into chunks and place into a microwave safe bowl with coconut oil. Microwave on high in 30 second intervals until chocolate is melted and smooth.

Use a fork to dip each cookie dough ball into melted chocolate and roll to fully coat, then place the now-coated dough ball back on the baking sheet. Sprinkle the tops of the coated balls with flaky sea salt, if desired and cocoa nibs. Chill in fridge for 10 minutes or until firm.


Store in air-tight container in fridge, or freezer for longer storage.

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