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Salted caramel sesame cacao bites
Salted caramel sesame cacao bites
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Prep Time:
320 minutes
Cook Time:
Total Time:
320 minutes
Maple syrup sweetens a gluten-free snack made with dates, coconut, and tahini for a guilt-free treat.
Ingredients:
  • 500g medjool dates, pitted, chopped
  • 75g (1/4 cup) hulled tahini
  • 16.80 gm coconut oil
  • 0.60 gm sea salt
  • 55g (1/3 cup) sesame seeds, toasted
  • Sea salt, extra, to sprinkle
  • 35g (1/3 cup) raw cacao powder
  • 75g (1/3 cup) solidified coconut oil
  • 60ml (1/4 cup) maple syrup
Instructions:
  • Prepare a 21 x 9cm loaf pan by greasing the base and sides and lining with baking paper, leaving some paper to overhang for easy removal.
  • Place dates in a food processor and blend until finely chopped. Add tahini, oil, and salt, then process until smooth. Transfer mixture to a bowl and mix in sesame seeds. Spoon into a prepared pan, smooth the surface, and chill in the fridge for 4 hours until firm.
  • Prepare 2 baking trays by lining them with baking paper. Transfer the sesame mixture from the pan onto a cutting board. Cut the mixture into squares using a hot, dry knife. Place the squares on the lined trays and refrigerate them.
  • Prepare a luscious cacao dip by combining all ingredients in a heatproof bowl set over simmering water. Stir until fully melted and velvety. Remove from heat and let cool for 2 minutes before indulging.
  • Use 2 forks to coat caramels in cacao dip, then drain off excess. Place on prepared tray and chill in the fridge until set, about 10 minutes. Repeat coating process with remaining cacao dip (reheating if needed) for a double coat on another prepared tray. Let the caramels sit until almost set, then sprinkle with extra salt. Chill in the fridge for 30 minutes before storing in a lined, airtight container for up to 1 week.

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