Tahini Shakao Slice

Tahini Shakao Slice

A tasty treat from our friend Maddy (@nourishwithin_nutrition) who's a nutritionist specialising in gut health. The next time you roast some nuts give this one a go!

Tahini Shakao Slice

Ingredients

  • 2 cups of nuts (I used macadamias and cashews)
  • 1 cup coconut
  • 2 tbsp @shakao_cacao
  • 2 tblsp cacao
  • 2 scoops collagen (optional)
  • Pinch salt
  • 1/2 cup tahini (can use any nut butter)
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil

Method

  1. Roast nuts in the oven for 15 minutes at 180 degrees Celcius. Add coconut to the pan for the last 2 minutes.
  2. Once cooled slightly, add to a food processor with all the other ingredients and blend until smooth.
  3. Once all blended together press into a container. Top with peanut butter and coconut.
  4. Place in the freezer for 2 hours, then take out and cut up into small squares.

Enjoy :)

About Maddy

I've known Maddy for over 10 years, one of the things I love about Maddy's approach to life, and health, is the balance between study and first hand experience. Both an artist, and technician in her approach. A combination of formal study, creativity and personal research/experiences she's constantly distilling the 'truth' and nuance behind what works. She's also a great cook!

To learn more about Maddy and what she does check out her page (@nourishwithin_nutrition) via the link below! 

https://www.instagram.com/p/C6mpxs9S3uG/

Enjoy! 

Stan

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Spiced Shakao Energy Balls

These nutrient-packed energy balls combine the rich flavors of cacao with warming spices for a perfect healthy snack.
Prep Time
15 mins
Cook Time
No cooking
Servings
12 balls
Difficulty

Ingredients

  • 1 cup Medjool dates, pitted
  • 1/2 cup raw almonds
  • 1/4 cup cacao powder
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric powder
  • Pinch of sea salt
  • 2 tbsp shredded coconut

Instructions

  1. Soak dates in warm water for 10 minutes if they're hard
  2. Drain dates and add to food processor
  3. Add almonds and pulse until roughly chopped
  4. Add cacao powder, coconut oil, vanilla, cinnamon, turmeric, and salt
  5. Process until mixture forms a sticky dough
  6. Roll mixture into 12 small balls
  7. Roll each ball in shredded coconut
  8. Refrigerate for 30 minutes before serving
  9. Store in refrigerator for up to 1 week