Chocolate & Black Sesame Bites

Black sesame is concentrated FULL of nutrients, most notably it is loved for it's anti-ageing properties and it is the best natural remedy for greying hair going round; as if you needed an excuse... Here's a perfect guilt-free treat to simultaneously indulge and up your intake of this good-for-the-heart, cholesterol-lowering powerhouse;

Ingredients Makes 16

  • 3 medjool dates, pitted
  • 1/ 2 cup (125 ml) boiling water
  • 1 cup (150 g) black sesame seeds
  • 1/ 2 cup (75 g) sunflower seeds
  • 1/ 3 cup (35 g) cacao powder
  • 1/ 4 cup (25 g) desiccated coconut
  • 2 scoops TBC chocolate BODY powder
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla bean powder
  • pinch Himalayan salt
  • 2 tablespoons coconut butter, melted
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao nibs, for decorating

Raw Chocolate

  • 1/ 4 cup (25 g) cacao powder
  • 25 g cacao butter, coarsely chopped
  • 1 tablespoon maple syrup
  • 3 teaspoons coconut oil


  • Soak dates in the boiling water for 10 minutes, or until softened.
  • Meanwhile lightly toast the sesame seeds in a dry pan over low-medium heat for 2 minutes, or until they begin to smell nutty. Set aside to cool.
  • Place the cooled sesame seeds and sunflower seeds in a high-speed blender. Blend to finely ground. Add the cacao powder, coconut, TBC chocolate BODY powder, chia seeds, vanilla and salt and blend to combine. Transfer into a large bowl.
  • Place the softened dates and any remaining liquid, coconut butter and maple syrup in the high-speed blender. Blend until smooth. Add the dry mixture and blend briefly, until mixture begins to come together.
  • Transfer back in the bowl and mix well to combine.
  • Place the mixture on a large piece of baking paper. Press and shape into a compact square. Cover with another sheet of baking paper. Roll out to make an approximately 2 cm thick square. Trim the edges.
  • Leave on the baking paper and transfer onto a tray. Refrigerate for 30 minutes, or until firm.
  • Meanwhile to make the raw chocolate, half fill a small saucepan with water and bring to the simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melts. Stir to combine.
  • Cut the set chocolate and black sesame mixture into sixteen squares.
  • Dip a corner of the squares on the diagonal into the chocolate. Use a knife to spread and coat half of the square making a defined diagonal line. Place back on the tray.
  • Sprinkle cacao nibs on the chocolate-coated top, to decorate.
  • Refrigerate for 30 minutes, or until set.



Recipe lovingly provided by Carla Oates, The Beauty Chef   

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