Mini Tahini Brownie Bites
My Mini Tahini Brownie Bites are the perfect lockdown treat for you and your kids! They are so easy to make, jam-packed with so much goodness from calcium-rich tahini, to energy-boosting bananas and antioxidant-rich cacao. Plus they taste delicious which is really all that matters isn’t it!I have been enjoying my Mini Tahini Brownie Bites each day for the last few weeks with a cup of decaf coffee in the afternoon and let me tell you it is perfection! Georgia is also loving them with her lunch which I’m all for considering they are so healthy and I normally struggle to get tahini into her diet.
Lunchbox Friendly:
I’ve been really getting into Lunchbox-friendly kid's recipes lately as I’m working on my next e-book (check out my first one here) which will be a collection of plant-based nutrient dense nut-free snacks for your kid's lunchbox. I’m hoping it will be ready around March next year. I'm so excited to share it with you!In the meantime, my Mini Tahini Brownie Bites are perfect for your kid's lunchbox. They contain tahini which is a delicious calcium-rich spread made from sesame seeds. I use the unhulled version and I always buy an organic good quality one from either IE Produce or Goodforstore. Tahini is a great nut-free option that you can pretty much use in replace of peanut or almond butter in most recipes.You can freeze these brownie bites so I suggest making a big batch and then freezing half for lunches and the rest in the fridge for an easy snack during the day for you and your kids.
Mini Tahini Brownie Bites
Makes 12 mini browniesNote: I purchased the mini muffin trays from the Warehouse. They are so great as you don’t have to use any oil and they pop right out. These are the ones I have. Ingredients:
- 3 medium ripe bananas, mashed
- ¼ cup of cacao powder
- 1/3 cup of tahini
- A handful of dark chocolate chips
- 2 tbsp of maple syrup
- 1-2 tbsp of hemp hearts
- Pinch of sea salt
Method:
- Turn oven to 180 bake.
- In a medium-sized bowl add the ripe bananas and mash.
- Add cacao powder, tahini, dark chocolate chips, maple syrup, hemp hearts, and salt and mix well.
- Scoop into muffin tins and top with a few extra chocolate chips and some salt. Bake for 16 minutes or until cooked.
- Let them cool before storing them in an airtight container in the fridge for a week.
So what do you think? Are you excited to give them a go?I’d love to hear from you if you end up making them.Have a beautiful day and enjoy the recipe x