NO-BAKE Chocolate Tahini Cookies

No baking required, you say? No mixing bowls that need washing, you say? The taste of a Reese's peanut butter cup with the nutritional profile of a kale salad, you say? I say, sign me up!

These No-Bake Chocolate Tahini Cookies could just as easily be called "Energy Bites" — a grab-and-go healthy snack to keep hunger at bay. But I prefer the term "Cookie." Why? Because cookies imply mouthwatering satisfaction, delectable indulgence, a sweet and delightful treat. Energy bites, on the other hand, imply bland convenience, uninspired practicality. While this recipe's healthy ingredients qualify it for the "Energy Bite" category, they're also delicious enough to be awarded the coveted "Cookie" status.

Bredesen Protocol Approved

Plant Paradox Approved



Gluten Free

Grain Free

Dairy Free: Opt for coconut oil instead of ghee.


1 c Almond or Hazelnut Meal

1/2 c Almond Flour

1/4 c Raw Cacao Powder

1/2 c Shredded Coconut

2 Tbs Ground Flaxseed

1/4 c Tahini (Sesame Butter)

3 Tbs Coconut Oil or Ghee, Melted

3-4 Tbs Monk Fruit OR Few Drops of Stevia

1/2 tsp Cinnamon

1 tsp Vanilla

1/2 tsp Sea Salt

Optional: 1/4 Bar Lily’s Dark Chocolate, Melted

Optional: 1/2 c Pecans or 1/4 c Sesame seeds (Topping)


  1. Add all ingredients to a blender or food processor.

  2. Blend for 3-5 minutes, scraping down the sides as you go, until a thick paste forms.

  3. Mixture should be thick and creamy. If too thin, add a little almond flour; if too dry, add a little melted ghee or coconut oil.

  4. Scoop out spoonfuls, about 1-2 tablespoons big. Use your hands to form a ball, and place on parchment paper.

  5. Flatten the ball with your hands to form the shape of a cookie.

  6. Optionally, place one pecan or a few sesame seeds on the top of the cookie, pushing down to insert.

  7. Once all your cookies are spooned out and flattened, place in the freezer for 1-2 hours to set. Store in the fridge or freezer.

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