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.