5-ingredient peanut butter tahini “fat bites” combining whole-food fats like nuts, seeds, and shredded coconut — perfect for squashing hunger on busy days.
Hi, friends!
Each Sunday I like to prep a simple, satisfying snack to carry me through the week. Lately I’ve been leaning into healthy fats — avocado, nut butter, and coconut — and wanted to combine a few of my favorites into an easy bite-sized treat.
These Creamy Peanut Butter Tahini Fat Bites use just five whole-food ingredients, one bowl, and a short bake in the oven. They land somewhere between a cookie, a macaroon, and an energy ball: dense, rich, and perfect for meal prep or a quick pick-me-up.
The recipe is inspired by the original “Fat Balls” trend and adapted to be oil-free while staying pleasantly creamy. Peanut butter and tahini provide luscious mouthfeel and flavor, shredded coconut adds texture, and a smashed banana sweetens naturally.
Because these bites are rich in healthy fats and include protein from powder (optional), they’re excellent for fighting afternoon energy dips. I usually pop a couple in my bag before the gym or snack on one with almond milk for a cookies-and-milk vibe. They’re also great stored in the freezer for a fudge-like treat.
Banana pairs wonderfully with tahini and peanut butter, contributing natural sweetness and extra creaminess. If you prefer not to use banana, try a few Medjool dates or 1–2 tablespoons of maple syrup as alternate sweeteners — results will vary slightly in texture and flavor.
These bites are the best mix of healthy fats and a bit of protein to help keep you satisfied. They make a convenient snack or a small indulgence when you need energy without refined sugar or oils.
Tips: roll the dough into roughly 2-tablespoon balls for even baking; top with extra shredded coconut or a drizzle of peanut butter if you like; store in the refrigerator for 3–5 days or freeze for longer storage.
If you make these, I’d love to see! Leave a comment or rating and tag your photos with the recipe name so I can see your version.
Creamy Peanut Butter Tahini “Fat Bites”
- Flora & Vino
- Total Time: 30 mins
- Yield: 12-16 bites
- Diet: Vegan
Description
5-ingredient peanut butter tahini “fat bites” that combine whole-food fats — nuts, seeds, and shredded coconut — for a satisfying, portable snack.
Ingredients
- 1 smashed banana
- 1/2 cup creamy peanut butter
- 1/2 cup runny tahini
- 1 scoop (~1/4 cup) vanilla protein powder (optional)
- 1/4 cup unsweetened shredded coconut, plus more for topping
Toppings (optional)
- unsweetened shredded coconut
- peanut butter drizzle
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Add all ingredients to a large mixing bowl and stir until combined into a sticky dough.
- Scoop the dough into roughly 2-tablespoon balls and place them on the prepared baking sheet.
- Sprinkle the tops with extra shredded coconut, if desired.
- Bake for 15–20 minutes, until lightly browned on top.
- Store in the refrigerator for 3–5 days or freeze for longer-term storage.
Notes
This recipe is adapted from variations of the original “Fat Balls” concept. Use ripe bananas for the best natural sweetness and swap in dates or maple syrup if you prefer a banana-free option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Oil-Free
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