Vegan Chocolate Tahini Protein Bites

Tahini gives these bites a deep, slightly bitter sesame flavor that stands up to cocoa better than peanut butter does. There is no dairy, no honey, and no baking. Plant protein powder drinks up far more moisture than whey, so the soy milk goes in a tablespoon at a time until the dough actually holds together.

Ingredients

• 1 cup old-fashioned rolled oats
• 1/2 cup runny tahini, well stirred
• 2 scoops (64g) chocolate plant protein powder
• 1/3 cup pure maple syrup
• 1/4 cup hemp hearts
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 2 to 4 tablespoons unsweetened soy milk
• 1/3 cup dairy-free mini chocolate chips

Instructions

1. Whisk the oats, protein powder, hemp hearts, cocoa powder, and salt together in a large bowl so the cocoa is evenly distributed before any liquid goes in.
2. Pour in the tahini and maple syrup and stir with a sturdy spatula until the mixture looks like wet sand with no dry pockets at the bottom of the bowl.
3. Add the soy milk one tablespoon at a time, mixing after each addition, until a pinch of dough holds its shape when you squeeze it.
4. Fold in the chocolate chips, then chill the bowl for 15 minutes so the tahini firms up and the dough stops sticking to your hands.
5. Roll into 16 balls about 1 1/4 inches across, pressing firmly as you go so they do not crack.
6. Store in an airtight container in the fridge for up to 10 days, or freeze for up to 3 months.

Tips

• Use runny tahini from the top of a fresh jar. If yours has seized into a dry paste at the bottom, stir a teaspoon of neutral oil into it before measuring or the dough will crumble.
• Plant protein powder keeps absorbing liquid for about 20 minutes after mixing, and then again overnight. If day-two bites feel dry, add one extra tablespoon of soy milk to the next batch.
• Add 2 teaspoons of instant espresso powder to the dry mix for a mocha version. It sharpens the cocoa without making the bites any sweeter.

FAQ

Can I use whey protein instead of plant protein?

Yes, but cut the soy milk by 2 to 3 tablespoons. Whey absorbs much less liquid than pea or rice protein, and the full amount will leave you with a soupy dough.

Are these bites gluten free?

Only if you buy certified gluten-free oats. Oats are naturally gluten free but most brands are processed on equipment shared with wheat.

Why do my bites taste bitter?

Tahini varies enormously by brand, and older jars or darker roasts turn sharp. Taste yours straight from the jar first and add an extra tablespoon of maple syrup if it bites back.

Do these need to be refrigerated?

They hold at room temperature for about a day. Tahini softens in a warm kitchen and the bites will slump, so the fridge is the better bet.

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