Print
Sesame Chocolate Bites! Chewy and crispy all in one! Under 10-ingredients and no baking required! A simple chocolatey sweet treat for you! #sesamechocolatebites #granolabites #granola #chocolate #nobake #chocolategranola #granolaslice

Sesame Chocolate Bites


  • Author: Wholesome Patisserie
  • Prep Time: 30min
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 20-30 squares 1x

Description

Sesame Chocolate Bites! Chewy and crispy all in one! Under 10-ingredients and no baking required! A simple chocolatey sweet treat for you!


Scale

Ingredients

  • Slice
  • 1 1/2 cups (140g) rolled oats 
  • 1 cup (25g) rice puffs, such as rice puff cereal or brown rice puffs
  • 2 Tbsp (20g) sesame seeds
  • 3 Tbsp (40g) pumpkin seeds (pepitas) 
  • 3/4 cup (170g) tahini
  • 1/3 cup (100g) + 2 Tbsp (60g) rice malt syrup
  • Coating 
  • 350g dark chocolate block, dairy free if desired  
  • 1 Tbsp (15g) coconut oil
  • 1 tsp sesame seeds, to decorate 

Instructions

  1. Slice
  2. Line a 9” x 9” square baking pan with parchment paper, set aside. 
  3. In a large mixing bowl, combine oats, rice puffs, sesame seeds and pumpkin seeds. Mix well and set aside. 
  4. In a small pot over low heat, add tahini and rice malt syrup. Using a wooden spoon, mix until well blended and melted through. Ensuring mixture doesn’t bubble. The mixture will become quite thick, remove from heat once blended together. 
  5. Pour melted tahini mixture over the dry ingredients, incorporating everything well using a wooden spoon. It will begin to stick together and hold it’s shape when rolled into balls. If not, add an extra tablespoon of rice malt syrup until it holds. 
  6. Press mixture into lined pan, evening out the top using your hands or a spatula. 
  7. Place in the refrigerator for 1 hour or until very firm. 
  8. Remove from pan and slice into small bite sized squares. Placing the squares on a lined tray. NOTE: if your house is warm, I recommend placing your squares in the freezer for 20 minutes before dipping into the chocolate so they don’t soften and fall apart in the warm chocolate. 
  9. Coating
  10. Prepare a double boiler with a heat proof mixing bowl over simmering water. 
  11. Add dark chocolate and coconut oil to the bowl and gently melt, stirring occasionally. 
  12. Once chocolate is completely melted and smooth, remove from heat. 
  13. Place one square into the chocolate and coat well. Using a fork, pick up the square and allow excess chocolate to drip back into the bowl, wiping the base along the side of the bowl. 
  14. Place back onto lined tray. Repeat this process with remaining squares. 
  15. Sprinkle a little sesame seeds on the chocolate if desired. 
  16. Return to refrigerator until chocolate has hardened. 
  17. Enjoy! 

Notes

Store in an airtight container, refrigerated, for 1 week – 10 days.