Peanut Butter & Tahini Protein Bites

Ingredients:

• 1 cup unsalted natural peanut butter
• 1/4 cup tahini
• 1 tbsp. MCT oil
• 1/4 cup coconut flour (plus 1-2 tablespoons, if needed)
• 2 tbsp. ground flaxseeds
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 4 tbsp. keto-friendly vanilla protein powder
• 4 tbsp. collagen peptides
• 2 tbsp. powdered erythritol sweetener (confectioners' sugar)
• 1/4 tsp. Himalayan pink salt

Makes 24 balls (1 ball per serving)

1. Line a flat serving platter or a baking sheet with parchment paper and set it aside. 
2. Mix together the peanut butter, tahini, and MCT oil in a large bowl until smooth. 
3. Add the coconut flour, flaxseeds, cinnamon, nutmeg, protein powder, collagen peptides, erythritol, and salt; stir it thoroughly. 
4. Scoop outa rounded tablespoon of the mixture and form it into a ball; roll it onto the desired garnish, and place it on the prepared baking sheet. Repeat until all the mixture has been used (approximately 24 balls). 
5. Place the balls in the freezer and let them chill for about 10 minutes, or until firm. The balls are best stored in an airtight container in the freezer and can be kept for up to 2 months. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. These delectable bites are delicious as a snack during the day or after dinner. You can choose from among the following flavors for an optional garnish: sesame seeds, cacao nibs, carob powder, hemp seeds, and/or toasted shredded unsweetened coconut. The combination of peanut butter and chocolate makes a decadent flare. You can use any kind of nut butter in this recipe and the protein bites will still be delicious. 

Salted Tahini Dark Chocolate Fudge Cups

Ingredients:

• 1/2 cup tahini
• 2 bars sugar-free dark chocolate bars
• 1/4 cup coconut oil
• 1/2 tsp. vanilla extract
• coarse sea salt for topping

Makes 12 Cups (1 cup per serving)

1. Line a 12-cup muffin tin with silicone cups or paper cupcake liners.
2. Microwave the tahini, dark chocolate, and coconut oil together in 30-second increments, until the chocolate is melted. 
3. Stir in the vanilla extract and pour the mixture into the prepared muffin tin. Sprinkle with salt and freeze for at least 2 hours. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New-Keto Friendly South Beach Diet book. Tahini is a thick, rich paste that is made from sesame seeds and is most commonly used to flavor Middle Eastern dishes like hummus and baba ghanoush. Tahini can be used in desserts and the end result is decadent and delicious. The creamy tahini is combine with the dark chocolate to make these decadent fudge cups. These sweet treats are so delicious you'll forget they are good for you and you won't buy store-made fudge again.