Tahini Caramel Buckwheat Balls

Ingredients

• TAHINI CARAMEL:
• 10 Medjool dates
• 2 tbs tahini
• 4 tbs maple syrup
• 1/4 tsp sea salt
• BUCKWHEAT CACAO COATING:
• 1/4 cup buckwheat
• 30 g raw cacao
• 3 tbs coconut oil (melted and cooled)
• 3 tbs maple syrup

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Combine the cacao, coconut oil and maple syrup into a bowl and stir until smooth. Place the toasted buckwheat into a bowl.

4. 4

   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.

5. 5

   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.