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!
Recipe
Ingredients
- TAHINI CARAMEL:
- 10 Medjool dates
- 2 tbs tahini
- 4 tbs maple syrup
- ¼ tsp sea salt
- BUCKWHEAT CACAO COATING:
- ¼ cup buckwheat
- 30 g raw cacao
- 3 tbs coconut oil melted and cooled
- 3 tbs maple syrup
Instructions
- 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.
Kate says
I LOVE the background in these shots - beautiful!
Jennifer Schmidt says
Thanks Kate 😀
Dawn Taylor says
Wow Jennifer, this recipe is so interesting to me. You say it's a bit fiddley, when I did the cooking that wouldn't have been a problem, but now I only supervise from the other side of the kitchen bench fiddly doesn't work. Soooo what I'm thinking is, do you think the caramel would be able to be put into a slice container, dish or something, and then the buckwheat sort of pressed all over it, and then cut up? I've never used buck wheat before. You know how it would feel, so you'd know if it's spreadable. I'm reading and learning more and more about raw foods, and find it so interesting. I 'd love to be able to experiment, my lovely husband is really a meat and three veg sort of guy, and just hasn't caught any of my vision with me, so I sneak in recipes here and there without him realising, but it's a slow business, hehe.I've just bought a set of four recipe books by Bianca Wade who has the blog Wholefood Simply, and really enjoying reading them, again not sure when anything will be made from the books, but reading it all helps fill in the day.Thank you so much for Delicious Everyday, I get so much pleasure reading everything.Hope you will be having a lovely Easter, Dawn.
Jennifer Schmidt says
Hi Dawn, lovely to hear from you as always. :)So, as to your questions. Perhaps you could try the individual components first, as separate things, and see how you go. Make the caramel and store it in a jar in the fridge to spread on toast and other things (I think it would be lovely dolloped in porridge or bircher muesli too). Then you could toast the buckwheat (which is available at the supermarkets in the health food section and health food stores) and mix it into the melted coconut oil, cacao and maple syrup. Then dollop into little mini cupcake liners and refrigerate for an hour before enjoying. You could try the caramel in a slice scenario as well. Perhaps on a bed of almonds, coconut oil and dates that has been processed in the food processor until it forms a breadcrumb like consistency, and top with melted chocolate and sprinkled with the toasted buckwheat. I really love toasted buckwheat. It's cheap and a wonderful way to add a nut free crunch to salads and desserts. It also supposedly has a host of health benefits. You can read more here and here.Let me know how you go if you decide to make the recipe, or even the individual components. And have a wonderful Easter 😀
Bec says
I loove buckwheat!!! These look lovely!
Caralyn @ glutenfreehappytummy says
i love buckwheat! it's the forgotten grain:D
Lennae's World says
Oh my! These look amazing, I love tahini & buckwheat! I'm definitely making these over the weekend! Lennae xxx
Nicole @ Delicious Everyday says
I hope you enjoy them Leanne 😀
Anahita says
Omg...just made this...less date and syrup.(.used coconut syrup as what i had at home)...bit more coconut oil...and just can't have enough of it!!!! Who thoughts tahini can be converted into caramel???? Yes...it does taste like caramel!!! Thank you soo much for this recipe! Xx