Hey what’s up hello l’il unbaked cookie dough crunch bites. I’m not sure what magic wizardry goes into making this combo taste like cookie dough, but I’m into it. Tahini, coconut oil, honey, vanilla, muesli, and chocolate chips “baked” in the freezer…magic. Vegan if you sub maple syrup for the honey, and gluten free if you use the Seven Sundays Blueberry Chia Buckwheat muesli. I hope you make these because they really are *so easy* and so good. No-Bake Cookie Dough Crunch Bites
- 1/4 cup tahini, I used the Trader Joes brand
- 1/4 cup unrefined coconut oil
- 3 tbsp honey, sub maple syrup for a vegan option
- 2 tsp vanilla extract
- 1.5 cups Seven Sundays Cherry Pecan or Blueberry Chia Buckwheat muesli
- 1/4 tsp pink himalayan sea salt
- Sprinkle of goji berries + Enjoy Life mini chocolate chips, optional but amazing
- Add the tahini, coconut oil, honey, vanilla, and salt to a small pot and heat over low heat until just combined. This shouldn’t take more than 20 – 30 seconds.
- Remove the delicious mixture from the heat (seriously try it – yum) and let it cool long enough so that it doesn’t melt the chocolate chips and goji berries in the next steps.
- Add the muesli into a medium sized bowl and pour the tahini mixture on top. Stir to combine to create your “batter.”
- Stir the goji berries and chocolate chips into your batter.
- Check your batter for consistency. If it seems too liquidy let it chill in the refrigerator for 5 – 10 minutes.
- Scoop the batter by the tablespoon into a silicone molds made for mini cupcakes and press the “dough” firmly into the individual cups.
- If using, sprinkle additional chocolate chips and goji berries on top
- Let the cups set in the freezer for 20 – 30 minutes (until they pop out easily), and then bon appetit!
- Store in an airtight container in the freezer