Healthy tahini snack ideas

Tahini Choc Tops         Makes 9    650kJ each

1 cup cashews

1 tablespoon coconut oil

1 tablespoon rice malt syrup (2 if you have a sweet tooth)

2 teaspoons raw cacao powder

2 teaspoons tahini paste (sesame seed paste)

A pinch of sea salt

½ teaspoon vanilla bean paste (optional but AMAZING)


Choc Top

1 tablespoon coconut oil

1 tablespoon raw cacao powder

2 teaspoons rice malt syrup



  1.  Blitz cashews in food processor until it resembles a fine powder.
  2. Make choc top by melting rice malt syrup, cacao and coconut oil together.  Pour 1 to 2 teaspoons into each silicon mini muffins tray (about 2mm high).   Put in freezer to set.
  3. For balls, melt rice malt syrup and coconut oil together in a small bowl over simmering water.
  4. Remove from heat and stir in the cashew powder along with the cacao, tahini and vanilla bean paste if using.
  5. Roll into teaspoon sized balls and place into muffin pan on top of the set choc top, pressing to even out.  Freeze for 15 minutes or until set.  Eat straight from freezer.


Tahini Oat Cookies                Makes 18 cookies     630kJ each

½ cup tahini

½ cup honey (or maple syrup/agave)

½ teaspoon ground cinnamon (optional)

½ cup sultanas

1.5 cups quick cooking oats (or whole oats blitzed in the food processor for 20 secs to break them in to smaller pieces)

½ cup chopped walnuts

  1. Pre-heat oven to 180C. Grease 2 cookie sheets.
  2. In a microwave safe bowl, place the tahini and honey.  Microwave on high for 30 seconds.  Stir.  Then microwave on High for another 30 seconds or until mixture is smooth and well combined.
  3. Mix all other ingredients together in a large bowl. Add the warm honey & tahini until well mixed.
  4. Using a rounded teaspoon full of mixture, shape into balls.  Flatten on cookie sheet, leaving 5cm between cookies to allow for spreading.
  5. Bake for 10 mins or until edges are browned.  Cool on the tray for a few mins before moving to a wire rack to cool completely.

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