INGREDIENTS

• 360g Tahini
• 165g Maple Syrup
• 55g Coco Powder
• 165g Almond Flour (ground almonds)
• Pinch of Salt

TOPPING

• Melted Chocolate with a sprinkle of Salt

NOTES

• The almond flour can be substituted for oat flour or even a mix of 50% oat and 50% almond flour. Both work beautifully.
• You can be super creative with the toppings. Rolling the balls in toasted sesame seeds, cocoa powder or shredded coconuts are great alternatives.
• I’ve used runny Lebanese tahini for this recipe.
• If the mixture is too loose when forming into balls, simply place in the fridge or freezer for 20 minutes until it firms up.
• If you like liquorice then adding 1 tbsp of liquorice powder to the mix gives a lovely flavour.

STORAGE

• Up to 7 days in the fridge.
• Up to 3 months in the freezer.

DIRECTIONS

• Mix the tahini and maple syrup in a bowl.
• Add the almond flour, cocoa powder and salt and mix well.
• Take 1 tbsp of the mixture to form and shape into balls.
• Melt some chocolate over a bain-marie. Dip the balls in the chocolate, sprinkle with a little sea salt and set aside so the chocolate sets.