Matcha Tahini Bites

50g oats

2 tbsp ground hazelnuts

a pinch of salt (according to taste)

a pinch of cinnamon

approx. 25g chopped almonds

80g tahini

70g coconut blossom syrup

50g vegan matcha chocolate (+ vegan white chocolate for the swirl, optional)

Some sesame seeds


Preheat the oven to 180°C and mix the rolled oats, ground hazelnuts, salt, cinnamon and chopped almonds in a bowl. Add the tahini and coconut blossom syrup and mix to form a sticky mixture. Using a damp spoon, shape the mixture into a flat, square shape on a baking tray, bake for 10-12 minutes and then leave to cool completely. Melt the matcha chocolate in a bain-marie and spread over the baked mixture (optionally melt some white chocolate and create a swirl pattern). Finally, sprinkle with some sesame seeds and cut into smaller corners, bars or squares.