These lovely, luxurious bite-sized balls of salted tahini caramel are so satisfying after a meal. They are covered in a simple, sweet maple glaze with equal amounts of maple syrup and coconut oil. When the cold balls are dipped into the glaze, it instantly hardens, creating magic!
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salted tahini caramel balls
inspired by this recipe.
makes 15 small balls
dough ingredients
⅔ cup/60g dried shredded coconut
⅔ cup/130g Medjool dates (approx 7 dates)
⅓ cup/80g tahini
⅛ tsp fine rock salt
⅓ cup/50g TOASTED pistachio or almonds
glaze ingredients
2 Tbsp/30g coconut oil
2 Tbsp/35g maple syrup
½ tsp vanilla extract
prepare the dough
- Place the coconut, dates, tahini, and salt in a food processor or high-speed blender for 1 minute, scraping the sides halfway through. Add the toasted nuts and blitz 3 – 4 times until well incorporated. If the dough is still too crumbly to form into balls, add one tablespoon of water, depending on the consistency of your tahini.
- Roll into balls, approximately 20g each; you should have 15 balls—place in the freezer for 1 hour.
prepare the glaze
- Melt the coconut oil on low heat, turn off the heat, and then whisk in the syrup and vanilla. It will combine into a thin caramel consistency. Set aside for 30 minutes.
- Once frozen, remove the balls from the freezer. They must be icy to help the glaze harden. Place a toothpick in each ball and dip it into the glaze; place it on a cardboard box until the glaze hardens. Whisk the glaze each time before dipping the balls. Once set, re-dip them until the glaze is used up. Towards the end, you may need to place the glazed balls back in the freezer for 15 minutes and heat the glaze slightly again, then continue re-dipping.
- The balls can be kept in the fridge for 10 days or up to 1 month in the freezer.
3 responses
It’s delicious!
Overall, a great recipe, fun and easy to make with delicious surprising flavors.
Leon and I made these the day you posted this recipe. I made the dough and the balls and Leon did the coating with maple syrup and coconut oil. That part was too much of an art project for me to take on 😉 But Leon loved doing this part. They turned out delicious. Very rich, though. So can only eat one at a time. Personally, next time, I will skip the coating part, because as soon as the balls sit outside for a few minutes, the coconut oil starts to melt and it just feels oily on the hands s you hold them and you don’t get the coating effect anymore. We took pictures to show you, but there is no option to upload an image. Will send in email. Thanks for this delicious recipe. Love, Anna
Dearest Anna, So glad you made them together! I would love to see a picture. Sending love to you both, always.