Tahini Energy Balls
Tahini energy balls are the easiest snacks to make to avoid a mid-afternoon crash. These are very sweet, energy packed and they have it all in terms of the nutritional value they contain.
They are rich in protein, fiber, and healthy fats. Their small size allows you to easily take them on the go and are a great healthier snack option for the kiddos. Tahini energy balls can be put in the fridge or freezer for snack time.
There are many ways in which Tahini Energy Balls can be prepared. This article will mention just a few of those recipes.
Recipe 1- Philly Tahini Energy Balls
- ⅓ cup tahini*
- 2 tablespoons honey
- Mable syrup for a vegan touch
- 2 tablespoons dates
- ½ cup almond meal
- ½ cup unsweetened coconut flakes, plus more for rolling
- Blend all the necessary ingredients in a food processor.
- Ensure a very firm dough is formed.
- After that, mix the blended ingredients and the firm dough.
- Turn the mixture on a piece of parchment paper then have it rolled into balls.
- Fill a good handful of coconut flakes in a small bowl.
- Coat the balls completely in the coconut flakes by rolling the balls in the flakes.
This type of Tahini from Philadelphia is known for its silky smoothness. Also, there is no hint of bitter.
Recipe 2-Tahini treats
- 110g unsweetened desiccated
- 80 ml maple syrup
- 220g unshelled tahini
- 80g diced dried apricots
- 50g sesame seeds
- 80g dried, finely chopped dates
- Blend, with a food processor 80g of the desiccated coconut together with the rest of the ingredients until that mixture combines and sticks together
- Transfer the mixture to a large bowl and freeze the whole mixture for 30 minutes for it to firm up
- Scoop a heaped tablespoon of the mixture, roll it into a ball and sprinkle some coconut on the rolled ball. Repeat with the rest of the mixture.
- Place the tahini balls in an airtight container
- Place the container in the fridge up to one week or in place it in a freezer for 2 months
This method is suitable for preparing vegan, gluten free, nut free and dairy free Tahini Energy balls. These snacks are perfect for a mid-morning energy boost or for late-night sweet cravings.
Recipe: 3-low-sugar vanilla cashew tahini energy balls
- 4 Medjool pitted dates
- 1/4 cup flaxseed meal
- 2 tablespoons unsweetened shredded coconut (optional)
- 2 teaspoons pure vanilla extract
- 3/4 cup unsalted raw or roasted cashews
- 1/2 cup rolled oats ( If you’re on a gluten-free diet, use certified gluten-free oats)
- 1/2 cup runnier tahini
- 2 tablespoons chia seeds
- 1/4 teaspoon kosher salt
- Place the cashews and the oats into a pitcher of a high-powered blender.
- Blend for 30 minutes until a coarse meal forms
- Add dates into the mixture and blend until well mixed.
- Add salt, chia seeds, vanilla, flaxseed meal, and tahini. Pulse while scraping down the sides of the blender with a spatula until the mixture is fully blended.
- Transfer the mixture to a medium-sized bowl. Finish mixing with a spatula.
- The mixture must have the consistency of wet sand and like wet sand, it should hold when pressed together. Add a little bit of tahini if the mixture is too dry.
- Remove about one and a half tablespoon at a time. Squeeze the scooped mixture tightly and roll into a ball. If needed, roll the balls in unsweetened shredded coconut.
- Store in an airtight container in the refrigerator for about a week.
The whole process needs 15 minutes of preparation.
The low sugar vanilla cashew tahini balls is a convenient snack and unlike most versions of popular energy bites, it is a way-less-sweet snack.
Even though this tasty tahini snack is not baked, they still provide energy. Nut butter can be added to remove the bitter edge of tahini.
The recipe yields about 18 balls. The serving size is two balls.
- Amount Per serving
- Sodium: 85mg
- Calories: 211 calories
- Sugar 3.3 g
- Carbohydrates 13.6g
- Saturated fat 2.6g
- Total Fat: 14.1g
- Fiber: 4.5g
- Protein: 5.3g
Recipe: 4-No-Bake Tahini-Date Energy Balls
- 3 tablespoons Tahini
- 1/3 cup raw cashews
- 1/3 cup raw cashews
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cardamom
- 1 1/2 cups pitted Medjool dates (12 to 14)
- 3 tablespoons toasted sesame seeds
- 1/4 cup unsweetened shredded coconut
- Set aside wax paper or a large plate with parchment.
- Place cardamom, cashews, salt and date in a food processor with a blade attachment. Process the mixture for a minute until the nuts and the dates are broken down. Ensure they clump together then add tahini. Process for about 20 seconds until the whole mixture is incorporated.
- Measure 1 tablespoon of the mixture using a cookie scoop. Roll the spoonful of the mixture between palms of the hands to form a ball place the ball on the plate. Do the same with the remaining mixture.
- Put the shredded coconut or sesame seeds in a shallow bowl.
- Roll the energy balls in the shredded coconut topping until they are fully coated.
- Return the balls to a plate and cover them with a plastic wrap. Afterward, refrigerate for at leave an hour or leave it overnight before serving.
- Place the shredded coconut and/or sesame seeds in a shallow bowl. One by one, roll the energy balls in the topping until fully coated. Return to the plate. Cover with plastic wrap and refrigerate at least 1 hour or up to overnight before serving.
The Tahini energy balls can be stored in the refrigerator in an airtight container for up to 2 weeks or up to 3 months. The ingredients can keep well for a couple weeks and months in the fridge because they are made with dried nuts, tahini, and dried fruit. The above recipe serves 12.