Cocoa-Dusted Raspberry Coconut Almond Tahini Bites [Recipe Redux]

by Sarah on June 21, 2017 · 6 comments

Such a long name for something so small.IMG_20170620_142807

My goal for this month’s Recipe Redux [Small Bite Desserts] was the same as my goal for most of my cooking these days: “What can I eat in from the pantry/fridge/freezer that will then, consequently, NOT have to be thrown away nor moved with me in August?”IMG_20170619_162050

The answer to that question varies, but the meals do sometimes end up a hot mess (see: sardines, roasted red peppers, rice cakes). However, sometimes they end up pretty darn delicious.

This is one of those times.IMG_20170620_141143939

I should note that this is NOT a low calorie or low fat dessert, despite it’s small size, but in the grand scheme of “Should I eat this donut or just have some apple slices?” dessert game of life, it falls towards the apple end of the spectrum. Choose a low (or no) sugar fruit conserve and you’ll have hardly any added sugar, just a TON of fiber, “good” fat, and protein.IMG_20170619_162218

These are DELICOUS without any cocoa powder, but that helps reduce the stickines. It’s not a requirement, however…it will just make the name shorter (?)


You could probably play around with the flavor of the fruit conserve (which is–I think–just a fancy name that Earthfare put on their store brand “fruit spread” product) and perhaps even the nuts, but the coconut and tahini must stay. Also, the cinnamon and ginger really add that something extra…but tinker and play and use whatever YOU need to use up. :)

Cocoa-Dusted Raspberry Coconut Almond Tahini Bites

Makes 12-15

  • 1/2 cup almonds
  • 1/4 cup raspberry fruit conserve (nothing too watery)
  • 3 Tbsp. unsweetened shredded coconut
  • 3 Tbsp. tahini
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 2 Tbsp. unsweetened dark cocoa powder
  1. Combine all ingredients except cocoa powder in a food processor.
  2. Process until a chunky paste forms.
  3. Spoon out almond mixture into a bowl and store in the fridge for at least an hour.
  4. Put coca powder onto a small plate or saucer.
  5. Remove almond mixture from the fridge and roll into balls.
  6. Roll each ball into cocoa powder to form a light dusting.
  7. Enjoy!

**Store in the fridge for best flavor and preservation.


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Monika Dabrowski June 23, 2017 at 6:37 am

Love the flavour combination in this recipe! #RecipeRedux

Sarah June 23, 2017 at 9:23 am

Thank you! Sometimes the best results come from just throwing things together that might work :)

Liz @ I Heart Vegetables June 23, 2017 at 9:20 am

I have yet to try using tahini in a sweet recipe like this and I’m thinking it’s about time I try it! these sound yummy :)

Sarah June 23, 2017 at 9:24 am

They are incredibly addictive. I wish they were a little prettier, but I do believe ugly food often tastes better…

Karman | The Nutrition Adventure June 24, 2017 at 7:23 pm

So creative! Love seeing sesame tahini in a sweet, not savory, dish!

Claire July 11, 2017 at 4:18 am

I want a bite , yum yum!

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