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Freezer Tahini Treats

Oh. My. Days. This is it. The ultimate vegan treat recipe that doesn't involve dates! Sorry dates, you're nice and all, but I don't want my treats to taste healthy, I want them to taste bad for me without actually being that bad for me.

I have tasted and tasted and then tasted some more of these to get them to being blog-worthy. It's a hard life but I guess someone should really do it. Sigh.

I'm not exaggerating when I say you can have these in the freezer in 10 minutes with just one bowl and a few spoons to wash. I take a little longer because I like to experiment with little extras: toasted sesame seeds, desiccated coconut, cocoa powder...



TAHINI is made 100% from SESAME SEEDS which are rich in essential nutrients; they are an excellent source of copper and a very good source of manganese. Copper aids in iron absorption, helping to form healthy red blood cells but is more known for maintaining healthy bones. If you suffer from arthritis you may want to look into eating more copper-dense food. Manganese helps with bone formation and wound healing but also helps with calcium absorption which is great because sesame seeds are a good source of calcium!

MAPLE SYRUP offers a range of B vitamins and is also a good source of manganese, zinc and calcium. Studies have shown maple syrup to have good anti-oxidant properties believing it to be anti-diabetic, anti-cancer and anti-bacterial. Not a bad substitute for honey if you are avoiding it in your diet.


These couldn't be easier. All you need is Tahini (preferably hulled), coconut oil, maple syrup and some sea salt.

If the coconut oil is a bit solid melt it in a bowl in the microwave for 10 seconds or so. Give the tahini a good stir in the jar before you use it as it tends to separate a bit. Add the ingredients to a jug or a bowl and stir with a whisk until it's all thoroughly combined.

Now get creative! I used an ice cube tray for some of my treats and just a small plastic container for the others.

Add whatever you want to them! I've gone for toasted sesame seeds in some, desiccated coconut in the others and then made a chocolate version!

I've even layered this one and topped half with toasted seeds and the other half with coconut. I think I've even added ground almond to the bottom chocolate layer (too much? We'll see)




This is the recipe for the basic treat but I suggest adding some extras according to your taste. If you want to make is chocolaty then add 4 tsp of unsweetened cocoa to the mix, or half if you're like me and you only want half the batch to be chocolate.

I opt for toasted sesame seeds (just put them raw seeds in a hot non-stick frying pan and jostle around until toasty), desiccated coconut and of course grated dark chocolate for some! I usually add them in ad the end once they're poured in to the ice cube tray/tub and then either mix or not. There really are no rules.




  • 1/2 cup/125ml Tahini (hulled if possible)

  • 3 Tbsp/45ml Maple syrup (pure)

  • 3 Tbsp/45ml Coconut oil

  • 1/4 Salt

Optional extras: Cocoa powder, toasted sesame seeds, desiccated coconut, ground almond... you tell me!



  1. If the coconut oil isn't liquid then heat it just a little until it is.

  2. Stir the tahini in the jar before you use it because it separates.

  3. Put everything in a jug or bowl and stir until combined.

  4. Pour in to a mold/ice cube tray/container and freeze until it's solid.

These will not be frozen like ice cubes, they won't hurt sensitive teeth. They are creamy and delicious but should be eaten not long after being out of the freezer as will return to pre-frozen liquid state.

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