Ingredients
1 cup raw tahini
1/3 cup + 2 tbsp. pure maple syrup
1/4 cup coconut oil – melted & cooled
2 tsp. vanilla extract
1 cup almond flour
3/4 tsp. baking soda
1/4 tsp. sea salt
2 ounces (60g) coarsely chopped dark chocolate (I used a HU chocolate bar)
Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F.
- Combine tahini, maple syrup, coconut oil, and vanilla extract in a large bowl (mix until smooth and emulsified).
- Whisk almond flour, baking soda, and sea salt in a medium bowl.
- Add dry mixture to wet and mix until well combined.
- Add chopped chocolate (reserve a handful of larger chunks for topping).
- Form into about 1-inch diameter balls and place on a large parchment-lined baking sheet (spaced about 3 inches apart). Top with leftover chocolate chunks and flaky sea salt.
- Bake for about 12 minutes or until puffed and golden around the edges.
