No-Bake Matcha Tahini Energy Bites

No-Bake Matcha Tahini Energy Bites

Sometimes we all need a bit of extra energy. Especially when it comes in the form of a sweet and nutty ball with matcha and dates. These bites literally melt in your mouth! And I absolutely adore the soft texture of the dates with a bit of crunch from the almonds and chia seeds.
No-Bake Matcha Tahini Energy Bites

I call this the easiest and healthiest dessert, snack, whatever, invented! (My dad called them donkey shit but whatever, it’s the taste that counts, right?) It only takes 5 minutes to blend all 5 ingredients in a food processor before popping them in the fridge for a few hours. I may or may not have also licked the pot sparkling clean while waiting for the bites to firm up.
No-Bake Matcha Tahini Energy Bites

So you know how last week I made my birthday cake? Well, I taste-tested it with my friends at school and they loved it so much that I made it with one of them again this weekend. (Side note : That friend is also sadly moving away! I will definitely and absolutely miss her.) We made the chocolate cake for the chef at school who always gives us an extra something (like dessert!) when we volunteer during lunch. He’s such a nice person and it was his overwhelming generosity that sparked my friend’s idea to make something for him before school ended. Hopefully he’ll like it and won’t stumble upon this blog post too soon ;). I also want to post the cake recipe on my blog but I can’t take nice photos at school (and I forgot to take photos during my birthday) so the only way that’s going to happen is if I make it a THIRD time. Which knowing me and my sweet tooth, I’ll probably do.
No-Bake Matcha Tahini Energy Bites

No-Bake Matcha Tahini Energy Bites

  • Servings: 10
  • Time: 3 hours (Prep 5 mins)
  • Difficulty: Easy
  • Print

Healthy bites for energy made with dates, matcha and tahini! You only need a food processor, a fridge, 5 minutes and 5 ingredients to accomplish this.

Ingredients:
7 pitted Medjool dates (1/2 cup), soaked in warm water for 10 minutes and drained
1/4 cup tahini
1 tbsp. matcha powder
2 tbsp. almonds
1 tbsp. lemon juice
1 tbsp. chia seeds

Instructions:

  1. In a food processor, blend the dates, tahini, matcha powder, almonds, lemon juice and chia seeds together until everything is blended. If it looks dry, add an extra tbsp. of water.
  2. Using your hands, form around 10 balls and put them in a container to refrigerate for at least 3 hours before eating.
Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

I’m very pleased with this cake. I started from Life Love Food’s Honey Olive Oil Almond Cake, but I made a few changes because I either didn’t have the ingredients, the pan or the patience :). I can also proudly say that the mascarpone raspberry cream was all me! I do use a lot of recipes online to help me with my baking adventures because of ratios, proportions and other scientific stuff that comes with baking, but not for the cream.
Olive and Grapeseed Oil Almond Cake with Mascarpone Raspberry Cream

Baking healthy means changing many things, like butter, sugar, eggs, flour, etc. Although I haven’t reached the healthiest point in baking (like I still use AP flour which I’ve heard was bad but other flours are just way too expensive and I’ve been wanting to try cashew cheesecake forever but cashews are also very expensive), I’m happy with baking because it still tastes good and doesn’t take too much of my time.Read More »

Healthy Sesame Mochi Ice Cream

Healthy Sesame Mochi Ice Cream

I’ve had this one time in Japan and I loved it so much that I’ve been waiting to make since forever.
Healthy Sesame Ice Cream Mochi

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Healthy Sesame Mochi Ice Cream

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Healthier Pecan Pie with Almond Crust

Healthier Pecan Pie with Almond Crust

On Saturday, I was sitting down, scrolling through my Pinterest, when I found a gorgeous photo of pecan pie. My mom adores this dessert, so I decided to make it. It was much quicker than I thought it would be to make a pie, plus I managed to make it gluten-free and healthier (no butter or sugar).
Healthier Pecan Pie with Almond Crust

We ate the dessert after going out to a restaurant, so I was already dreading taking pictures in the dark and under my yellow kitchen lights. But then I found a perfect — and most unusual — place in the house with white lights: my brother’s room.Read More »

Matcha and Sesame Mousse Cake

Matcha and Sesame Mousse Cake

A week ago, I tried to make matcha cake with white chocolate ganache. Sadly, it didn’t work and turned out kind of dry. So I tried again this week, but with two layers of sesame cake and matcha mousse in between, which turned out way better than my first attempt except for two things.
Matcha and Sesame Mousse Cake

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Healthier Chocolate Molten Lava Cakes

Healthier Chocolate Molten Lava Cakes

This is one of the richest desserts I’ve indulged in and it is totally worth the 30 minute hassle it takes to make them. Thick, dark chocolate oozing out of a soft chocolate cake is just eye candy!
Healthier Chocolate Molten Lava Cake

I remember, a few years back, we would have so much trouble making this cake. It literally took us seven to eight tries during the summer to get the center perfect. Now when I make this cake, I usually try to follow the recipe as close as possible because even the minutes you leave it to cool down are important. It’s super good but I have to admit, it’s not that healthy… So I made a healthier version, using Texanerin’s recipe as base, and it turned out, wait for it, even better than the unhealthier version! Read More »

Light and Fluffy Japanese Cotton Cheesecake

Light and Fluffy Japanese Cotton Cheesecake

Okay, quick post today guys. Although I had a pro-D day on Friday, I still managed to take the entire weekend to finish my homework, so no time for making food! But luckily, I made this heavenly cheesecake last week. It’s not really healthy, but also not the unhealthiest dessert ever.
Light and Fluffy Japanese Cotton Cheesecake

Usually, any cheesecake that I eat has to be the unbaked version because I find when it’s baked, such as New York cheesecake, it’s just too rich for me. Japanese cotton cheesecake, however, distinguishes itself from its American counterpart by being much lighter (maybe the whipped egg whites?) and, at least according to me, much yummier!Read More »

Healthy Chocolate Peanut Butter Cups

Healthy Chocolate Peanut Butter Cups

Omg, I can’t believe I just made those Reese’s Peanut Butter Cups (you know, the ones with the orange package that every peanut butter lover goes crazy over?) in a much healthier and delicious version. I’m over the moon right now with joy!
Healthy Chocolate Peanut Butter Cups

With only 5 ingredients and a bit of modifying with Beaming Baker’s recipe, I ended up with three decadent and sweet chocolate peanut butter cups. I wanted to make more, but one look at my overflowing freezer and I knew I was never going to be able to fit a large 12-muffin pan in there. So I had to content myself with 3 individual metal tins lined with cupcake liners that I kind of inserted in the nooks and crannies of the freezer. By the way, this is totally worth making and since the recipe only makes three, you won’t be wasting a lot of ingredients if you don’t like it (which has about 0.000001% chance of happening because who can resist peanut butter and chocolate? Not me, that’s for sure).Read More »

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Raspberry, Lemon and Almond Milk Creams

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Raspberry, Lemon and Almond Milk Creams

If you’ve read some of my other blog posts, you might know that I have a thing for desserts. So naturally, my interest in the cookbook spiked up to like 200% and I wanted to make everything. Lemongrass and blackberry teacakes, dark and white chocolate mousse cake, rhubarb mousse fraisier, apple and pear verrines, spiced panna cotta… There were just so many yummy-looking recipes!Read More »