Paleo Tahini Freezer Bites

Paleo Tahini Freezer Bites

Nut-Free, dairy-free, sugar-free, paleo, keto

Recipe by Brenna May @culturedbite

These are a work in progress but are my favorite little treat.  They got me through eight months of the brutal anti-mycotoxin Kauffman diet, which I might add, one is only meant to do for 2 months but as I have friends and children incidents happened and I had to re-start it about 20 times! Let’s just say I’m glad to be done and am happy to eat things like bananas and pears again. These bites are the only survivor. Lol. They are super addictive little fat bomb and contain no sugar.  Yay! 

If sugar doesn’t bother you, you can sub the stevia and Sukrin Fiber Gold Syrup for raw honey or maple syrup.  I make these with only the stevia because I’m a weirdo and am not a fan of overly sweet things.  I use a medium melon baller out of the Jenaluca set.  I have done this with a bit of tapioca flour as well for a chewier cookie texture.  Take your coconut flour down to 2/3 cup and add a 1/4 cup tapioca/cassava.  If you want it to actually look like a cookie, take your coconut flour down to 1/2 cup but make sure you add the psyllium husk.  I love how they have hints of the middle east in their flavor, which can be enhanced by adding cardamom, or by taking out the espresso and chocolate chips and adding dried cranberries or chopped dates in their place.

They are best frozen, and take on a gorgeous chewy texture, which you absolutely want if you are only using stevia drops to sweeten them.  If you leave them out they will be like a fluffy little subtly sweet ball, which personally I don’t find as satisfying.  You can make these vegan by making a flax egg (1 Tbsp flax meal + 2.5-3 Tbsp water) or a psyllium husk egg (1 teaspoon husk powder + 3 teaspoons of water) to replace each egg. Makes 40-60 bites.


*I use Lily’s stevia sweetened chocolate chips, Enjoy Life dark chocolate chips, semi-sweet chips or Pascha 85% dark chocolate chips, depending on what I am going for.  You can put in up to 2 cups if you like a bigger chocolate hit.


  1. Preheat oven to 325 degrees Fahrenheit (160 C)
  2. Cream tahini and sugar/sweetener of choice in mixer for 5 minutes. (or if using a high powered blender just add all ingredients save coconut flour and chocolate chips and blend until smooth, then stir in coconut flour and fold in chips)
  3. Add eggs and mix.
  4. Add soda, salt, vanilla and mix.
  5. Add espresso & cinnamon and mix.
  6. While mixer is on, add coconut flour slowly.
  7. Make sure batter is cool then fold in chocolate chips.
  8. Chill in the freezer for 10-20 minutes
  9. I use a spring loaded melon baller for these but you can scoop by spoonfuls and roll them into balls, place on a parchment lined cookie sheet and flatten slightly.  If you’ve rolled them out by hand, chill in freezer for 10 minutes.
  10. Bake at 325 degrees Fahrenheit for 10-15 minutes, depending on size of cookies. They are done when center is just set.
  11. Take them out immediately and set them in their tray on the stove to cool.  They continue to bake on the tray.

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