START ANY TIME — INSTANT ACCESS TO WEEK 1
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8
1 hour 10 minutes
0 hours
1 cup macadamia nuts (use cashews if you prefer)
1/2 cup gluten-free rolled oats
1 tablespoon chia seeds
1 tablespoon sesame seeds
1 heaped tablespoon tahini
1 heaped tablespoon coconut butter
2 teaspoons rice malt syrup
Mix all ingredients together in a food processor until a sticky dough is formed. If you find the mixture too dry, simply add 1 Tbsp cold water at a time until the desired consistency is achieved.
Roll into even sized balls and refrigerate for 1 hour before serving (or freeze for 30 minutes if you're impatient like us!)
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6 comments
Questions, swaps and tips from people who've made this.
Where is the white chocolate???
Hey Leisa, we use the macadamia/cashew + rice malt syrup mix to imitate white chocolate without the sugar overdose that usually comes with it! Enjoy xx The IQS Team
Is there a substitute for tahini? Thanks
Hey Pauline! Yes, you can substitute cashew or almond butter for the best results, but any nut butter will work well including peanut butter. Sunflower seed butter is another one that you can swap tahini out for as it has a very similar profile. Hope you enjoy the recipe!
Is there a substitute for coconut butter? Would coconut oil be ok instead or normal butter?
Hey Ashlee, yes you can use coconut oil or even dairy butter instead, the texture will be slightly different but you’ll still get a great result! Enjoy!
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