Tahini Bites

If you have been following me for a while, you probably know by now that I am obsessed with Tahini. I use it pretty much on everything. I love the nutty flavor and the health benefits.

Ingredients Overview

*The full recipe is in the recipe card below!

Cookies: Tea biscuits like Kedem or Petit Beurre are great for this recipe. Other options are Graham crackers, Digestive biscuits, and animal crackers.

Date Syrup: Date syrup, also called Silan, is a thick dark-brown, very sweet fruit syrup extracted from dates. It can be found online, at Trader Joe’s, and in Middle Eastern stores. I tried and liked a few brands (affiliate links): The Date Lady, Soom, and Trader Joe’s. Learn more about Date Syrup here.

If you don’t get your hands on date syrup, maple syrup is a great substitute.

Tahini: Runny tahini is key. This recipe works best with runny tahini that will easily mix with the other ingredients. Tahini brands vary widely in consistency, so look for one with a smooth, pourable texture. I like (affiliate links) Soom, Baron, and Seed+Mill.

Milk: Any milk of choice.

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Tahini Bites

Author Rachel

Prep Time 10 minutes minutes

Yield 15

Print Pin Recipe

Description

This recipe takes less than 10 minutes to make! Packed with lots of flavors and great as a snack or a dessert. Enjoy!

Kosher, Dairy or Pareve

Equipment

• A sealed bag like Ziploc

Ingredients

• ▢ 7.7-9 oz  (220- 250g) cookies like tea biscuits or Graham crackers
• ▢ 1 cup (240 ml) tahini paste (raw tahini)
• ▢ 1/2 cup (120 grams) Silan (date syrup) or maple syrup
• ▢ 1/2 cup (120 ml) milk of your choice (use non-dairy milk for Pareve truffles)

For coating:

• ▢ 1 cup (100 grams) shredded coconut unsweetened

Instructions

• Put the biscuits in a sealed bag like Ziploc and crush them with a rolling pin. Place crumbs into a large mixing bowl.
• Pour the tahini, Silan, and milk over the crushed biscuits and mix until all the crumbs are coated.
• Use your hands to scoop out about 1-2 tablespoons of the mixture and roll into small balls.
• Roll them in shredded coconut.
• Keep refrigerated.

Notes

Make this recipe gluten-free by using gluten-free tea biscuits.

Tried this recipe? Tag@mamalivingabroad