Tahini, date and oat breakfast bites

Name: Tahini, date and oat breakfast bites
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 200g Medjool dates, stoned; 100g gluten free porridge oats; 4 tbsp tahini; 3 tbsp sunflower seeds; 2 tbsp nut free dairy free dark chocolate, chopped; 1 tbsp maple syrup; 0.25 tsp ground cinnamon

Chewy no bake bites of dates, oats, tahini and seeds. Small, sweet and packed with energy.

Time20 min
LevelEasy
Costabout £0.27 a head

12 servings

Ingredients

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200 gMedjool datesstoned
100 ggluten free porridge oats
4 tbsptahini
3 tbspsunflower seeds
2 tbspnut free dairy free dark chocolatechopped
1 tbspmaple syrup
¼ tspground cinnamon

Method

1
Soak the dates in hot water for 5 minutes, then drain well.
5 min
2
Blitz the dates, tahini and maple syrup in a food processor until a sticky paste forms.
3
Add the oats, sunflower seeds, cinnamon and a pinch of salt. Pulse until it just holds together.
4
Stir in the chopped chocolate by hand.
5
Roll into 12 balls with damp hands.
6
Chill for 30 minutes to firm up. They keep in the fridge for 5 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.