These easy, satisfying No-Bake Tahini Caramel Chocolate Cookies are full of all kinds of healthy fats and provide you with lots of energy!
1/2 cup coconut sugar
1/4 cup almond milk
1/3 cup tahini
1 1/2 tablespoons desiccated coconut or 3 tablespoons almond flour
1/2 teaspoon maca powder (optional)
1 teaspoon vanilla
Pinch of salt
3/4 cup oats
1/3 cup almonds, roughly chopped
1/4 cup puffed quinoa or sub with more oats, nuts, or seeds of choice
Sesame seeds for sprinkling
1/4 cup cacao butter
1/2 cup cacao powder
1-2 tablespoons brown rice syrup, agave, maple syrup, or another sweetener of choice
1 teaspoon of vanilla
pinch of salt
Add the coconut sugar and almond milk to a nonstick saucepan and bring to a boil, boil for about a minute or two and remove from heat. Add in all the remaining ingredients, starting with liquids to ensure everything’s dispersed evenly.
Now using a cookie scoop or a spoon, spoon little mounds onto parchment paper and put into the fridge to firm up a little.
To make the chocolate, either melt a store-bought dark chocolate bar or make your own by melting together all the Chocolate Drizzle ingredients. Alternatively you can just mix chocolate chunks or cacao nibs into the dough along with all the other ingredients (make sure the dough isn’t warm so it doesn’t melt the chocolate chips if you decide to go that route).