Ingredients
Directions
Add the dates, tahini, and vanilla to a food processor (alternatively you can use a handheld or immersion blender).
Blend until smooth.
Add the cinnamon, ginger, cloves, and salt, if using. Blend again until spices are mixed in with the tahini mixture.
Scoop the mixture into a large bowl.
Add the sesame seeds, sunflower seeds, and chia seeds.
Stir until the seeds are coated in the tahini mixture. At this point taste for additional flavors you’d like — more cinnamon, ginger, or seeds (there should be enough room to add another ¼ cup seeds of your choice).
Line a small baking sheet with parchment paper. Spoon a tablespoon-size mixture into clean hands and roll into a ball. You should get 12 to 14 1-inch-diameter balls.
Freeze for 1 hour or refrigerate for 2 hours.
Keep in a closed container in the refrigerator for 7–10 days or freezer for 30 days.
Chef's Notes
Substitutions
In place of chia seeds you can use flax seeds, but know that you won’t receive the omega-3 and calcium benefit since they’re not ground.
In place of sunflower seeds, try pumpkin seeds.
Which type of tahini to use
There are lots of tahini options on the market, many of which are very good. For this recipe, you’ll want a tahini that is a smooth slurry. Sometimes tahini can get clumpy (similar to natural peanut butter that gets clumpy when you don’t stir it well) and dry tahini will not work as well for this. You could also use homemade tahini if it’s creamy.
Add more goodness
Add vegan fair-trade chocolate chips if you’d like a chocolate-tahini treat.
Add dried fruit like apricots, mango, or goji berries.
Add ¼ cup organic, dry rolled oats or quinoa puffs to the mixture for some whole grain goodness.
Storage
Store in an airtight container in the refrigerator for up to 14 days or in the freezer for up to 30 days.
Ingredients
Directions
Add the dates, tahini, and vanilla to a food processor (alternatively you can use a handheld or immersion blender).
Blend until smooth.
Add the cinnamon, ginger, cloves, and salt, if using. Blend again until spices are mixed in with the tahini mixture.
Scoop the mixture into a large bowl.
Add the sesame seeds, sunflower seeds, and chia seeds.
Stir until the seeds are coated in the tahini mixture. At this point taste for additional flavors you’d like — more cinnamon, ginger, or seeds (there should be enough room to add another ¼ cup seeds of your choice).
Line a small baking sheet with parchment paper. Spoon a tablespoon-size mixture into clean hands and roll into a ball. You should get 12 to 14 1-inch-diameter balls.
Freeze for 1 hour or refrigerate for 2 hours.
Keep in a closed container in the refrigerator for 7–10 days or freezer for 30 days.
