Tahini Rice Bites
3 tbsp coconut oil, divided
1/2 + 1 tbsp honey
1/2 tsp kosher salt
1 tsp vanilla extract
2 tbsp Seed + Mill Organic Tahini
2 tbsp unsalted cashew butter
2 c brown rice crisps
1/2 c unsalted sunflower seeds
Dried raspberries (optional)
1. In a medium saucepan, combine 2 tbs of coconut oil, 1/2 c honey, and salt. Heat over medium heat until melted, whisking often.
2. Remove from heat and whisk in vanilla, 1 tbs of the tahini, and 1 tbs of the cashew butter. Working quickly, stir in brown rice crisps and sunflower seeds.
3. Pour mixture into an 8x8 inch baking dish lined with lightly greased parchment paper and press into an even layer. Freeze for 20 minutes, or until firm. Slice into 12 bites.
4. Melt remaining 1 tbs of coconut oil whisk in remaining 1 tbs honey, 1 tbs tahini, and 1 tbs cashew butter.
5. Dip one end of each of the bites into the mixture, allowing the excess to drip off, then place on a baking sheet lined with parchment paper.
6. Sprinkle with dried raspberries. Freeze for 20 minutes.
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!