1/2 c Seed + Mill Organic Tahini
4 tbsp coconut oil
1-2 tbsp maple or date molasses
Coated dark chocolate marshmallows
1. Warm 1/2 c of tahini. Add 4 tbs of coconut oil and 1-2 tbs maple or date molasses and mix.
2. In a ball mold (or any small mold), fill each section up half-way with tahini mixture and place in freezer for 10 minutes.
3. Remove and add dark chocolate-coated marshmallow to each section and cover with the rest of the tahini mixture.
4. Freeze, sprinkle with pink Himalayan salt.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!