In a food processor, pulse the garlic and herbs together for a few seconds. Add in nuts and pulse until well combined. Add in the rest of the ingredients and pulse until mixture is almost smooth, but still a little rough in texture.
Roll into balls and place on a baking sheet lined with parchment paper.
Place in preheated oven and bake for about 15 minutes, turning every 5 minutes until they are browned and warmed through.
1/2 cup tahini (sesame seed paste)
1/2 cup water
Juice of 1 lemon
2 cloves garlic, minced
Pinch of sea salt
Place all ingredients in the blender.
Blend on high until smooth and creamy. If sauce gets too thick as it sits, stir in a little more water or lemon juice to thin out.
Crème Brûlée A rich vanilla crème custard with a crispy sugary coating… ahhh, yes, the long crème brûlée cravings have just been reawakened with the healthier oh-so-close-to-the-French version – yet free of eggs, dairy and white sugar. You can have great guilt-free desserts ~ yes you can!