Vegan Bites: Tahini Butter Cups + Ice Cream Cake

 

Tahini Butter Cups (+Ice Cream Cake)

~dark chocolate bar

~1/4c tahini + syrup

In a bowl, mix tahini and syrup until well blended.

In a double boiler, melt chocolate. Pour a small amount into silicon muffin cup liners. Roll it around to bring chocolate up sides slightly. Repeat as chocolate cools and hardens, rolling up sides.

Add a teaspoon of tahini mix and flatten. Pour warm chocolate on top and cool in fridge.

ICE CREAM CAKE

~favourite Nice Cream (Chocolate Monkey=frozen bananas, cacao & tahini)

~favourite raw cake base (brownie base=cashews, dates, cacao, hemp)

Press raw cake base in bottom of form/large cookie cutter.

Spoon Nice Cream on base and smooth. Freeze.

*To achieve Ombre Effect, layer with cookie crust,  Chocolate Pie, and several shades of Chocolate Monkey Ice Cream (adding more cocoa to darken)

 

 

 ORBS & TRUFFLES

Maple Orbs

~1c seed butter

~1/2c maple syrup

~1.5c oat flour (processed oats)

~1c sesame seeds

~1/2 c coconut

Process butter & syrup. Add oats & seeds. Mix well.

Roll into orbs and coat with coconut. Chill.

 

Chocolate Buckwheat Bliss Balls

~1 1/2c dates

~1/3c toasted buckwheat

~1T chia

~1/2c carob

~1t green powder

~1T coco oil

Blend. Ball. Freeze.

 

Chocolate Fudge Bites

~1c macadamia/brazil nuts

~1c coconut

~1T cacao

~pinch salt

Blend into powder. Add...

~1/2c + dates

~2T maple syrup

Fold in..

~2T cacao nibs

Roll into orbs and dust in cacao powder

 

 

Gingerbread Bites

~1/2c cashews

~3/4c oats

~heaping teaspoon each cinnamon, ginger

~pinch nutmeg, cloves

Blend into powder. Add...

~2c dates

Roll into orbs and dust in cinnamon.

 

 

Cookie Dough Slice/Truffles

~2 2/3c oat flour

~1/4c tahini

~3T maple syrup

~1c dates

~1/2t salt