Print Recipe

Black Tahini Peanut Chocolate Bites Recipe


  • 1/3 cup cacao (30g)
  • 1/3 cup carob (40g)
  • 1/3 cup black tahini (90g)
  • 1/2 cup coconut oil (100g)
  • 4-6 tbsp maple syrup or ricemalt syrup (40-70g) – to taste
  • 2 heaped tbsp peanut butter (60g)
  • 1 tsp vanilla bean powder (optional)

For GARNISH - mixed in a bowl, ready for dipping the bites into

  • 1/3 cup white sesame
  • 1/3 cup black sesame


  • Melt the coconut oil if not already melted. Whisk everything in together. (Thermomix / MyCook = Speed 6, 15 seconds, scrape down, further 10 seconds)
  • Pour into a small tray lined with baking paper, of about 25 x 15cm so it’s deep and can be cut into cubes once it’s set. You don’t want a ‘bark’ vibe too flat.
  • Set in freezer for 20-25 minutes or until firm.
  • Pull out of freezer and cut into squares with a good knife.
  • Dip squares into sesame. Your warm fingers will melt the outsides enough to stick the sesame to all sides.
  • Once well coated, pop onto a plate and pop all the bites back into the freezer.