Tahini Energy Balls

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This recipe has been my favorite lately! I leave these balls in the freezer and they serve perfectly for that more nutritious snack when we are in the mood for something sweeter and at the same time very nutritious. It is a recipe with a low glycemic index, that is, the consumption of these delights does not cause a sudden increase in sugar in your blood, which tends to bring more satisfaction in the long term and not change our energy levels too much after we eat.

tahini

Tahini Balls are rich in fats, fibers and proteins, in addition to the thousands of nutrients coming from the variety of ingredients in the recipe. Tahini is a typical ingredient in Mediterranean cuisine and is never missing from my house! It is a paste made from sesame and can be super versatile in the kitchen! use to make vegetable milk, paste of hummus, salad dressing and even brownies. A great option for those who are more sensitive to NUTs, having a lower allergenic potential and therefore better acceptance in some cases. Great source of vegetable protein, magnesium, calcium, unsaturated fats, zinc and manganese.

Tips in Preparation

Dates/Carbo: As I explained in the recipe, the amount of carbs can vary according to your taste and individual needs. I did it with 2 dates the first time and the second time replaced it with Stevia as a test, both versions work.

Ideal texture: to achieve the ideal texture to make the molds, the amount of tahini and coconut butter is important! I suggest starting with the amount indicated and if necessary include 1 tablespoon at a time in the food processor. You don’t want a too soft or too dry dough. Another tip if the dough is more creamy and difficult to mold, is to leave the dough a little in the freezer to harden and make it easier to mold.

Recipe

Ingredientes:

• 1 1/2 cups (120g)  grated coconut without sugar
• 1 1/2 cups (168g) almond flour (can be substituted for seed flour such as sunflower or hemp seeds)
• 2 tablespoons (14g) of flaxseed flour
• 3 tablespoons (24g) hemp seeds (or chia)
• Optional: 2 tablespoons (~10g) vegan protein powder (vanilla or chocolate)
• 1/3 cup tahini paste
• 4 tablespoons (60-75g) of coconut butter
• 1/4 cup (20g) cocoa nibs
• Pinch of sea salt
• 1/4 tablespoon of cinnamon powder
• 2-3 cut dates (14-21g // option to replace the sugar, if you want sweeter, just increase the amount. If you want to make it without sugar: omit the dates and replace it with 20 drops of stevia).

Instructions:

1. On a food processor, add all the ingredients and process until it forms a consistent paste to model, approximately 05 minutes. Use a spatula to scrape the sides if necessary.
2. If the mixture is very firm, you can add more coconut butter or tahini. And if the mixture is very liquid, add more almond flour or grated coconut. The consistency must be firm.
3. With the help of a spoon, make balls with the amount of approximately two tablespoons. Arrange the balls in a form lined with parchment paper. The yield is approximately 20 balls.
4. Place in the freezer or refrigerator to firm. When firm to the touch, they are ready for consumption! The best way to store them is in the freezer for up to a month or in the fridge for up to a week. If you choose to leave them in the freezer, let them thaw for 5-10 minutes before consuming, this way the texture will be ideal!

Tahini Energy Balls

This recipe has been my favorite lately! I Leave these Tahini Energy Balls inside my freezer and they work perfectly for a quick and nourishing snack, especially if I am craving something sweet and sustainable. It is a recipe with low glycemic index, meaning that the consumption of these decadent balls will not spike your blood sugar levels, which tends to bring more Satisfaction in the long run and does not alter our energy levels after you enjoy it. of course quantity is also key and 1 unit can be already a great amount for a snack, but honestly, sometimes I go with 2 depending on how hungry i am.

Tahini energy balls are rich in healthy fats, fiber, protein, plus the numerus nutrients coming from the variety of ingredients in the recipe. Tahini is a typical ingredient of mediterranean cuisine and is never missing in my kitchen! It is a paste made from sesame seeds and can be super versatile in the kitchen! i use it to make non-dairy milk, hummus paste, salad dressing and even Brownies. Tahini can be a great choice for those who are more sensitive to nuts, having a lower allergen potential and therefore may have a better acceptance in some cases. Tahini is a great source of protein, magnesium, calcium, unsaturated fats, zinc and manganese.

i hope you guys can enjoy this recie as much as i do!

reciprocate

ingredients:

• 1 1/2 cups shredded unsweetened coconut
• 1 1/2 cups almond flour or Meal (or sub seed meal, such as sunflower or hemp)
• 2 tablespoons flaxseed meal
• 3 tablespoons hemp seeds
• optional: 2 tbsp  Protein Powder (Plain, Vanilla, or Chocolate)
• 1/3 cup tahini paste
• 4 Tablespoons (60-75g) Coconut Butter
• 1/4 cup (20g) poop nibs
• Healthy Pinch Sea Salt
• 1/4 Teaspoon Ground Cinnamon
• 2-3 Pitted dates (14-21g // Omit to reduce to reduce, add more for Sweeter Balls!)

instructions:

1. I’m food processor, add all ingredients and blend until a thick paste/ball forms ~5 minutes. Scrape Down Sides As Needed.
2. if mixture is too thick, add more Coconut Butter or Tahini. if mixture is too thin, add more almond flour or shredded coconut. It should be thick and scoopable.
3. Scoop Out 2-TBSP Amounts and Arrange on a Parchment-lined Baking Sheet. You should have about 20 bites.
4. Set in Freezer or Refrigerator to Firm Up. Once firm to the touch, theyre ready to enjoy. for best results, store in the freezer up to 1 month or refrigerator up to 1 week. if storing in the freezer, let thaw 5-10 minutes before enjoying for best texture.

Notes:

This recip was adapted by minimalist baker! She has amazing Plant-based Recipes!!!