Nut Crunch Bites: Chocolate Tahini Bites with Almonds, Cashews, Pumpkin Seeds and Pistachios
7 min read 2DiE4 Live Foods Updated:31 Oct 2026For Nut Crunch Bites you melt 200 g of dark chocolate, stir in 90 to 100 g of light tahini and fold in 50 g each of activated almonds, cashews and pumpkin seeds plus 40 g of toasted sesame. Spread the mixture 1 cm thick, scatter chopped pistachios over it and put it in the freezer for 20 minutes. No baking, makes about 24 pieces.
Lina from our team picked up a recipe by Deliciously Ella and rebuilt it with what we always have on the shelf anyway: activated almonds, cashews and pumpkin seeds. A generous layer of chopped pistachios went on top. Filip tried them, and they stuck in his memory enough to end up here.
Every piece holds more than one nut, and each kind does something different. The almond brings the firm bite, the cashew a mild, almost creamy sweetness, the pumpkin seed a bold, green note. The pistachio sits on top and is the first thing to crack. Dark chocolate and creamy tahini hold it all together, and toasted sesame adds a fine roasted note. They go well with an espresso or as a small dessert after dinner.
Ingredients for one tray (about 24 bites)
For the chocolate tahini mixture
- 200 g dark chocolate, 70 % cocoa
- 90 to 100 g light tahini, well stirred
- 1 tsp maple syrup, to taste
For the nut crunch
- 50 g activated organic almonds (plain)
- 50 g activated organic cashews
- 50 g activated organic pumpkin seeds
- 40 g light sesame seeds
For the topping
- 40 g shelled activated organic pistachios, roughly chopped
- Optional: a little sesame and a few sea salt flakes
Splitting it into 50 g of each is our guideline. Lina mixed by feel. So feel free to shift the kinds around, as long as the total stays at about 150 g.
Allergens: almonds, cashews, pistachios, sesame. Dark chocolate may contain milk, so check the pack. The nuts may contain traces of other nuts.
The nuts in this recipe
Activated Organic AlmondsView product
Activated Organic CashewsView product
Activated Organic Pumpkin SeedsView product
Activated Organic PistachiosView product
All four kinds at once: add 100 g of each to your cart. That is enough for two trays.
Method
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Prepare. Line a small tray or a shallow dish with baking paper. Check first that it fits in your freezer. Roughly chop the almonds and cashews. Chop the pistachios separately, they only go on top at the end.
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Toast the sesame. Toast the light sesame seeds in a dry pan without oil over medium heat, stirring often, until lightly golden and fragrant. Take them out of the hot pan straight away, let them cool briefly and mix them with the almonds, cashews and pumpkin seeds. The activated nuts and seeds do not go into the pan.
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Melt the chocolate. Break the chocolate into pieces and melt it slowly in a dry bowl over a pan of warm, not boiling water. Make sure no water gets in. Then take the bowl off the pan.
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Stir in the tahini. Stir the tahini well in its jar, because the oil settles on top. Weigh it and stir it into the melted chocolate to make a smooth cream. Add the maple syrup to taste.
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Fold in the nuts and sesame. Fold in the mix of almonds, cashews, pumpkin seeds and toasted sesame until everything is evenly coated in the chocolate tahini cream.
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Spread and sprinkle. Spread the mixture about 1 cm thick on the baking paper. Scatter the chopped pistachios generously over it and press them in lightly. If you like, add a little sesame and a few sea salt flakes. Our nuts and seeds are already soaked with sea salt, so go easy on the salt.
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Chill and portion. Put the tray in the freezer for about 20 minutes, until the mixture is firm. Or chill it in the fridge for about 2 hours. Then cut it into small pieces or break it up roughly. If the chocolate is too hard to cut, leave it at room temperature for a few minutes.
For the quick version the tray goes straight into the freezer. Lina's Nut Crunch Bites were ready to portion after about 20 minutes. The time depends on the thickness and on your freezer.
Tips and variations
- Vegan: Use a vegan dark chocolate. Maple syrup, tahini, nuts and sesame are plant-based anyway.
- Other nuts: walnuts, pecans or our nut mix work just as well. Keep the total at about 150 g, then the ratio to the chocolate stays right.
- As bark: Instead of cutting, break the firm slab into irregular pieces by hand. Put them in a screw-top jar and you have a small gift to bring along.
- Less sweet: Leave out the maple syrup or use a chocolate with 85 % cocoa.
- Tahini: Light tahini made from hulled sesame tastes mild. Dark tahini from unhulled sesame is more bitter and takes over faster.
Storage
Keep them in a well-sealed container in the fridge and eat them within a week. Put a little baking paper between the layers so the bites do not stick together.
Frequently asked questions
How long do the Nut Crunch Bites need to chill?
About 20 minutes in the freezer, about 2 hours in the fridge. The thicker you spread the mixture, the longer it takes. It is ready when it no longer gives when you press it.
Can I make the bites vegan?
Yes. Use a vegan dark chocolate. All the other ingredients, that is tahini, maple syrup, nuts, pumpkin seeds and sesame, are plant-based.
Which tahini works best?
Light tahini made from hulled sesame. It tastes mild and blends well with the chocolate. Stir it well before weighing, because the oil settles at the top of the jar.
Why are the nuts not roasted?
After soaking, our activated nuts and seeds are dried gently at below 65 °C, which already makes them crunchy. They do not need a second roasting. In this recipe the roasted aroma comes from the sesame.
Can I use other nuts?
Yes. Walnuts, pecans or a nut mix work well. Just make sure the nuts and seeds add up to about 150 g.
Why does my chocolate turn lumpy when I melt it?
Usually water or steam has got into the chocolate. Melt it in a dry bowl over warm, not boiling water and stir only with a dry spoon.
Is this something like Dubai chocolate?
No. Dubai chocolate is filled with pistachio cream and toasted kataifi pastry. Nut Crunch Bites are a chocolate bark with whole pieces of nut and tahini. All the two have in common is the pistachio and the chocolate.
What is the difference from our cashew pistachio bark?
Our cashew pistachio bark goes in the oven. Nut Crunch Bites need no oven, only a bowl over warm water and the freezer, and chocolate and tahini hold them together.
Inspired by a recipe by Deliciously Ella, refined by Lina with activated 2DiE4 nuts and pistachios.
The four kinds for your first tray
We sell almonds, cashews, pumpkin seeds and pistachios in 100 g and 250 g bags. One 100 g bag of each gives you two trays of Nut Crunch Bites. Whatever is left goes into your muesli or straight into your hand.
Add all four to your cartWant to try every kind at once? The ALL-IN-ONE Set holds seven kinds of 100 g each, including the pistachios, cashews and pumpkin seeds from this recipe. €49.50 instead of €64.30, free shipping within Germany.
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