These Tahini Caramel Buckwheat Balls are a wonderful healthy chocolatey treat to enjoy this Easter.
I’ll start by admitting that these are a little fiddly, but, in my opinion at least, totally worth it.
These nut free, vegan, raw buckwheat balls are a great healthy chocolatey treat to enjoy this Easter. They also make wonderful gifts too.
I should also let you know that tahini caramel is divine on its own, spread on toast, or simply eaten with a spoon. If you don’t feel like getting fiddly, just make the caramel, a double batch, or even a triple batch, because I guarantee it won’t last long.
You can also make chocolate buckwheat coating separately, as a healthy spin on chocolate crackles, by mixing the cacao mixture with the toasted buckwheat and placing spoonfuls into mini cupcake cases and refrigerating for a few hours.
Happy Easter everyone!
- TAHINI CARAMEL:
- 10 Medjool dates
- 2 tbs tahini
- 4 tbs maple syrup
- 1/4 tsp sea salt
- BUCKWHEAT CACAO COATING:
- 1/4 cup buckwheat
- 30g raw cacao
- 3 tbs coconut oil, melted and cooled
- 3 tbs maple syrup
- Place the ingredients for the tahini caramel in a food processor or a high powered blender and process until smooth. Refrigerate for 2 hours or overnight. Take teaspoonfuls of the mixture and roll into balls. Place onto grease proof paper and refrigerate.
- Place a large frying pan over a medium low heat and toast the buckwheat for 3 to 4 minutes, or until lightly browned and fragrant. Set aside to cool.
- Combine the cacao, coconut oil and maple syrup into a bowl and stir until smooth. Place the toasted buckwheat into a bowl.
- Take one of the tahini caramel balls and use two teaspoons and coat with the cacao mixture. Turn the caramel ball over in the spoons until coated.
- Place in the toasted buckwheat and toss to coat and place on a tray lined with baking paper. Refrigerate for a few hours before placing in a container.