Chocolate & Almond Energy Bites with Cinnamon

Ingredients

• 1 oz (25 g) almond flour, toasted
• 3/4 oz (20 g) tahini
• 2 tbsp (12 g) cocoa powder
• 1 tbsp (12 g) low carb sweetener
• 1/2 tsp (1 g) cinnamon
• 1 tsp (5 ml) vanilla extract
• 1 oz (25 g) plain Greek yogurt, 0%
• 1/4 oz (10 g) sesame seeds, toasted

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Method

1. Toast the almond flour in a dry pan over a medium heat for 3 minutes, stirring, until it turns golden and smells nutty. Raw almond flour tastes of nothing; toasted it tastes of marzipan. Tip it out, toast the sesame seeds 1 minute, until golden, and mix the almond flour with half the cocoa powder, the cinnamon and the low carb sweetener.
2. Work in the tahini, the plain Greek yogurt and the vanilla extract until the mix holds together when you press it. Freeze it 20 minutes, until firm enough to shape, then roll eight balls.
3. Roll the cold, firm balls in the sesame seeds and dust them thinly with the rest of the cocoa powder. They keep four days in a box in the fridge and freeze for a month.