Tahini Energy Balls
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INGREDIENTS
- 1 cup (160g) Pitted dates, finely chopped
- ½ cup (85g) Almonds
- 2 tablespoons (30g) Pumpkin seeds
- 2 tablespoons (30g) Sunflower seeds
- 4 tablespoons (70g) Raisins or cranberries
- 2 well-rounded tablespoons (20g) Cocoa powder
- 2 tablespoons (30g) Tahini
- 2 tablespoons (30ml) Carob syrup
- ½ teaspoon (2g) Cinnamon
METHOD
- Place the almonds on a piece of non-stick baking paper and bake in a preheated oven at 180°C (350°F) for 15 minutes. Remove from the oven and let them cool.
- Place the dates in a bowl and cover them with tap water. Let them soak for 1 hour. Drain them and put them into a large blender.
- Add the almonds, pumpkin seeds, sunflower seeds, raisins or cranberries, cocoa powder, tahini, carob syrup, and cinnamon.
- Blend until you have a homogeneous mixture. If necessary, add a little of the soaking water from the dates or a little coconut or soy milk.
- Take about 20g of the mixture and shape it into round balls. Place them in paper truffle cups. Store in an airtight container for 1 week outside the refrigerator.
