Easy and delicious tahini protein bites covered dark chocolate. These are the perfect snack or pre or post workout treats! These healthy protein packed bites are paleo-friendly, vegan, and keto.
Whenever we visit Israel we always make a point to travel as lightly as possible. It always turns out that we have 1 luggage for both of our clothes and shoes and then another luggage just for gifts. This weight-limit-nearing luggage is always packed with lots of toys, clothes, gadgets, accessories and electronics for the close family.
And while I do pride myself on being an excellent gift-giver and feel the deepest satisfaction seeing the glee the artfully selected gifts bring our loved ones. I must admit that the best benefit of this gift bringing situation might just be the totally empty luggage I get to pack with goodies for myself to take back to Cali. Yes. Call me selfish. I’ll openly agree with you.
What do I repack this newly vacant luggage with you ask? While the list changes from year to year, these will always find space in the bag: spices, dried fruit (especially dried ginger w/o crystallized sugar), items from the antique stores in yaffo, small kitchen accessories, and of course organic tahini (El Erez brand) usually around 5 or so jars.
Tahini is amazing because it it so versatile. It can lend itself to a wide array of flavors, either savory or sweet, and can be used in a variety of cooking and baking applications. We most often mix it with lemon juice and water for a spread-on-everything dressing. But sometimes it’s just to transform it into unexpected ways. Tahini and chocolate is perfect pair that rivals PB and jelly, yogurt and granola, toast and avocado… well you get the idea. For my Tahini Bites I’ve packed it with protein and covered it with chocolate to make a delightful and filling bite. I have tested every tahini I could in here in California, but I love this brand. For the protein, I always use this Raw Protein and Greens, it’s a great all around protein and handles well in baking, plus it has super clean ingredients and is plant derived. We love it over here!
gluten free/ dairy free/keto/vegetarian/vegan/low carb/grain free/paleo/soy free
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Tahini Protein Bites
Tahini and protein covered in chocolate make a wonderful post gym treat or mid-afternoon snack which will satisfy your hunger AND sweet tooth.
gluten free/ dairy free/keto/vegetarian/vegan/low carb/grain free/paleo/soy free
Ingredients
- 1 1/4 cup tahini
- 1 cup pea or other plant protein powder
- 1/4 cup coconut nectar/maple syrup or other liquid sweetener of choice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 2 oz dark chocolate of choice (chopped bars, chip, or chunks)
Instructions
In a food processor or blender, mix together the tahini, protein powder, coconut nectar (or other sweetener), cinnamon, vanilla, and almond flour until all well incorporated and smooth.
Let rest in fridge for about half an hour.
In the meantime, melt about 2 oz of your favorite chocolate bar or chocolate chips in a double boiler (or a small pot with boiling water and a tightly fitting bowl on top).
Make patties out of the tahini protein mixture and dunk in the warm chocolate and turn over in the chocolate to cover completely. Place on parchment paper to set.
Keep in fridge or freezer.
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Luisa
I tried to make this, but I can’t make it into balls, it all crumbles.
Why it won’t stick together? I have made a few changes, but I don’t think that’s the problem.
Kept same measurements as recipe. Because I did not have almond flour, I used buckwheat and I used a mix of tahini, almond and cashew butter.
Dafna
Hi Luisa, I’m so sorry you had difficulty making this recipe, however, it seems like you did change quite a few things. Even though you kept the measurements the same, the change in several ingredients will certainly affect the consistency of the mixture. Buckwheat is a much drier flour than almond flour so that is likely a big reason it’s crumbley. Also, almond and cashew butter are much thicker and less liquid than tahini, so your mixture is probably very thick making it very difficult to stick together. I hope you give this recipe another try!
Luisa
Hi Dafna, here is an update. What I decided to do afterwards. I ended up adding a little of water and this worked out pretty good and was able to make them into small round balls. THEY TASTE VERY GOOD! I really like them. However, I am not sure if with my microscopic colitis I can eat too many of these protein bits, as the nut butter makes them high on fat. . I have been trying to look for something I can eat and enjoy once in awhile, it is challenging with MC. Will have to share with my sister. For the buckwheat, I used groats, I toasted in the oven, then grinned in the coffee machine. It worked out. I did not have almond flour at hand. The recipe still worked very good with the few changes. I did not feel like having tahini so that’s why I used other nut butters. Thank you for the recipe, it is quick to make, there is room to play with and delicious.
Dafna
Yay! I’m so glad you made it work with a few changes! Thanks so much for posting an update. I love that you made your own buckwheat flour using groats! Very cool. Maybe my mini chocolate chip cookies would make a good snack for you as they are lower in fat and easy to make! Let me know if you give them a try.