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Twenty-eight no-bake sesame chocolate nut bites arranged in seven rows of four

No-Bake Sesame Chocolate Nut Bites for Later Full GAPS

Twenty-eight chewy, no-bake cocoa bites made with raw honey, properly prepared nuts and seeds, almond butter, coconut, and sesame-coated surfaces.
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 28 bites
Course: Dessert, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup raw honey
  • 2 tbsp properly prepared sunflower seeds fully dried
  • 6 tbsp properly prepared sesame seeds fully dried, divided
  • 2 tbsp properly prepared walnuts fully dried and coarsely chopped
  • 2 tbsp pure organic cocoa powder
  • 2 tbsp properly prepared cashews fully dried and coarsely chopped
  • 1 tbsp almond butter made from properly prepared almonds
  • 2 tbsp properly prepared pumpkin seeds fully dried
  • 3 tbsp unsweetened shredded coconut additive-free

Equipment

  • Large glass mixing bowl
  • Sturdy stainless spoon
  • 7-by-5-inch glass dish
  • Unbleached parchment paper
  • Sharp knife and cutting board

Method
 

  1. Reserve 3 tablespoons of the sesame seeds. Add the honey, sunflower seeds, remaining 3 tablespoons sesame seeds, walnuts, cocoa powder, cashews, almond butter, pumpkin seeds, and shredded coconut to a glass bowl. Stir until no dry cocoa remains and the mixture is uniformly thick and sticky.
    Very thick cocoa honey nut and seed mixture in a glass bowl with a coated spoon
  2. Line a 7-by-5-inch glass dish with unbleached parchment, carrying the parchment up the sides. If the mixture wants to stick, lightly coat the parchment and the back of a spoon with homemade ghee. Press the mixture firmly and evenly into the dish, all the way into the corners.
    Sesame chocolate nut mixture pressed into a parchment-lined seven-by-five-inch glass dish
  3. Sprinkle 1 1/2 tablespoons of the reserved sesame seeds evenly over the top and press them gently into the surface. Lift the slab out with the parchment, invert it onto a clean sheet of parchment, return it to the lined dish sesame-side down, and cover the second broad surface with the remaining 1 1/2 tablespoons sesame seeds.
  4. Refrigerate for at least 4 hours or overnight, until the slab is firm enough to cut without bending or smearing.
  5. Lift out the chilled slab. Cut it lengthwise into two strips, each about 2 1/2 inches wide and 7 inches long. Cut each strip crosswise into fourteen 1/2-inch-wide bites, for 28 pieces total.

Notes

Later Full GAPS only, as an occasional cocoa treat after digestive symptoms have resolved.
Yield: 28 bites, approximately 2 1/2 inches long by 1/2 inch wide.
For the source-measured less-sweet variation, use 3 tablespoons raw honey and 2 tablespoons almond butter. All other ingredients and directions stay the same.
Cashews must not soak longer than 6 hours before they are fully dried.
Chill at least 4 hours or overnight. Store covered in the refrigerator.

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