Healthy Chocolate Tahini Energy Balls
Deliciously rich and naturally sweet, these no-bake Chocolate Tahini Energy Balls are loaded with plant-based protein, healthy fats, and fiber. Quick to make and perfect for snacking or meal prep, they offer a satisfying boost anytime you need energy.
Equipment
- Blender or Food Processor – 1 large
- Mixing Bowl – 1 medium
- Measuring Cups & Spoons – as needed
- Baking Tray – 1, lined with greaseproof paper
- Plate for Rolling Seeds – 1
Ingredients
- 10 medjool dates pitted
- 140 g cashew butter
- 90 g tahini
- 50 g desiccated coconut
- 3 tbsp cacao powder
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp sea salt
- 75 g sesame seeds for rolling
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients and equipment. Ensure the medjool dates are pitted and soft; if they are slightly firm, soak them in warm water for 10 minutes to make blending easier. Measure out the cashew butter, tahini, desiccated coconut, cacao powder, coconut oil, vanilla extract, sea salt, and sesame seeds. Laying everything out beforehand ensures a smooth and efficient preparation process.
- Blend the Base Mixture: Place the dates, cashew butter, tahini, desiccated coconut, cacao powder, coconut oil, vanilla extract, and sea salt into a high-powered blender or food processor. Start blending on a low speed, gradually increasing to high, until the mixture becomes smooth, creamy, and fully combined. Scrape down the sides occasionally to ensure no chunks remain, creating a perfectly uniform mixture with rich chocolate and nutty flavors.
- Measure and Portion the Balls: Once the mixture is fully blended, scoop it out using a spoon or a small cookie scoop. Weigh each portion to around 40 grams to ensure consistency. Roll each portion gently between your hands to form smooth, even balls. Take your time to make the texture uniform; a compact, slightly firm ball holds together better and avoids crumbling later.
- Prepare the Rolling Station: Pour the sesame seeds onto a flat plate or shallow dish, spreading them into a thin, even layer. This makes rolling easier and ensures that each ball gets a full, even coating of sesame seeds. Sesame seeds not only add a delightful crunch but also enhance the nutty flavor and visual appeal of the energy balls.
- Roll the Balls in Sesame Seeds: Gently roll each energy ball over the sesame seeds, pressing lightly to ensure the seeds stick evenly. Make sure every surface is coated, turning the balls as needed. This step creates a thin, crunchy exterior that contrasts beautifully with the soft, chewy interior, giving each bite a satisfying texture.
- Chill to Set: Arrange the coated balls on a tray lined with greaseproof or parchment paper, leaving a small gap between each. Place the tray in the fridge and allow the balls to chill for at least 2 hours. Chilling helps the mixture firm up, making the balls easier to handle and giving them a perfect, compact shape.
- Store Properly for Freshness: After the balls have set, transfer them to an airtight container and store in the fridge. They will keep well for up to 1–2 weeks, making them a convenient snack for busy days, post-workout energy, or on-the-go nutrition. For longer storage, you can freeze them for up to 2 months, thawing in the fridge before enjoying.
- Serving Tips and Enjoying: Serve the energy balls chilled directly from the fridge for the best texture. They pair wonderfully with a cup of tea or coffee, or as a post-workout snack for a natural energy boost. Their balance of protein, fiber, and healthy fats makes them both satisfying and nourishing, perfect for guilt-free snacking anytime.
Notes
- Use soft, sticky medjool dates for the best texture. If your dates are dry, soak them in warm water for 10 minutes and drain before blending.
- Cashew butter and tahini can be substituted with almond butter or sunflower seed butter for a slightly different flavor.
- Adjust the sweetness or cacao level according to taste. Add more cacao for a richer chocolate flavor or a few extra dates for a sweeter bite.
- Rolling in sesame seeds is optional, but they add a delightful crunch and nutty aroma. Cocoa powder, crushed nuts, or shredded coconut can also be used as coatings.
- Keep the mixture slightly firm before rolling; if it’s too sticky, refrigerate it for 15–20 minutes to make handling easier.
