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Dastony Sesame Seed Butter Macaroon Bites

dastony tahini macaroon bites RFR


With winter in the air and the holidays approaching us; sometimes we find that staying on track is a little more difficult this time of year. Most of us are accustomed to the traditional holidays and the un-healthy food that they bring. So on this note, this time of year is when I get into high gear to create healthy (and hearty) recipes to satisfy the cravings that might creep up. I find that arming myself with these recipes I stay on track and leave the “holiday weight gain” to everyone else.

I recently teamed up with Windy City Organics LLC to do recipe collaboration with their products. One of the products that they sent me was DASTONY SESAME SEED BUTTER (some may know this as tahini). A little about tahini: first, it is just stone ground organic raw sesame seeds, that’s it. Do not let this fool you! Tahini is one of those products that is very versatile, healthy and is in an array of cuisines because it is tasty! It can be used in savory dishes and sweet dishes. It is full of vitamins, protein and fiber. It has also tickled taste-buds across the world in different recipes…this recipe is one of those that I am talking about. My DASTONY SESAME SEED BUTTER MACAROON BITES are all about health and definitely hearty to keep you on track! Lets not forget about taste– which is AMAZING–I might add! The creamy taste of sesame butter heightened with honey, rolled around in coconut, sesame seeds, sunflower seeds and dried cranberries all kissed with citrus… I will take a handful or two myself, thank you!

So now that you see that this recipe is tasty and hearty; maybe you should go online and buy some DASTONY SESAME SEED BUTTER, roll up those sleeves and get mixing. This recipe is actually easy to mix up, it is the waiting that is the hard part. I recommend making a couple of batches though because once these are discovered by the masses, there is no hiding them!

A CHEF’S TIP: I make my own dried lemon peel and orange peel: use a vegetable peeler to remove the zest, slice into small pieces and dry thoroughly until crisp. Store in a glass jar with lid out of the sunlight. When I want to use it, I just grind it in a recycled salt grinder (the ones I buy my pink salt in).


3/4 cup raw honey

1 tsp fresh ground dried organic raw lemon peel

2 tsp fresh ground dried organic raw orange peel

1/4 tsp fresh ground pink salt

1 cup DASTONY SESAME SEED BUTTER (CLICK HERE TO GO TO THE STORE, then click DASTONY in the SHOP BY BRAND section on the left side bar and scroll down to the product) see picture of the product below

2 cups raw organic sesame seeds

1 cup raw organic shelled sunflower seeds

1 cup fine chopped sun dried raw organic coconut meat

2 cups sun dried un-sweetened organic cranberries

4 cup pyrex measuring cup

small pot pyrex fits into

calibrated thermometer

Place the pyrex measuring cup in the small pot onto your stove. Fill the pot with water so it goes half way up the sides of the pyrex, be sure not to get water into the pyrex measuring cup. Place the honey, lemon peel, orange peel and pink salt into the pyrex measuring cup. Turn the stove on the lowest setting and warm until this mixture is smooth and liquid. NOTE: Use your thermometer and be sure that the water in the pot does NOT go over 110 degrees F.  Remove from the heat and allow to set for 10 minutes. Add the sesame seed butter and stir until smooth. In a large bowl mix all of the remaining ingredients in and blend well. Add the warmed sesame seed butter/honey and stir well until evenly blended. NOTE: this is a STICKY mix now! Use a melon baller tool and start scooping out the mixture. Place each scoop on a solid tray of your dehydrator. Dehydrate for 3 hours. Now use the melon baller tool and reshape/repack the mixture into ball shaped bites. Continue to dry until firm yet the centers are very chewy. Allow to cool for 1 hour and place in an air tight container. If it wasn’t “the season of giving” I would say hide them too :) –so share and all enjoy!


jarOhoney copyright final 2013

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