Chocolate Tahini Date Energy Balls

These Chocolate Tahini Energy Balls are rich, fudgy and deliciously moreish. Made with medjool dates, creamy tahini, cashew butter and cacoa, they taste almost like chocolate truffles but made with wholesome ingredients from the larder (see what I did there!).

These tahini energy balls were developed when I had my second child in a sling and a toddler to entertain. All my recipes were limited to simple, made over a baby’s head, suitable for snacking at all times of day and night and chocolatey.

Actually the only chocolate in these energy balls is cacao powder which you can easily swap out for cocoa powder (I was just trying at a nod to nutrition since cacao powder has a more impressive profile) but you can substitute if needed.

The inclusion of tahini is tantamount to this recipe’s success as it is one of my favourite ingredients and a natural friend to chocolate, make the energy balls taste really indulgent.

There is no refined sugar, just plenty of chocolate and tahini flavour, toffee-like medjool dates, cashew butter for balance, coconut oil for texture and binding, then desiccated coconut, vanilla and salt for flavour.

Ingredients Needed

Medjool dates. Gorgeous sticky caramel-like dates. It gives our recipe sweetness and helps it all stick together. I don’t really recommend swapping for other dates.

Tahini. Here he is – our hero! Tahini is what this recipe is all about, balanced with the chocolate flavour and sweetness of the dates. It’s bitter, nutty, sesame tones gives it all the personality.

Cashew butter. I love homemade cashew butter . It gives a lovely neutral flavour profile which doesn’t vie with the tahini. However, you can swap for almond butter or even peanut butter (although that does overpower things slightly).

Desiccated coconut. We’re getting texture here from the coconut (hence why we don’t need oats). Plus obviously it lends out some coconut flavour but it’s not coconut heavy.

Cacao powder. This is what I used when I developed the recipe but these days if I don’t have any in then I just use cocoa powder. Either is fine.

Coconut oil. The fat here helps the balls stick together, especially when they are kept in the fridge as the coconut oil solidifies. Also adds a silky mouthfeel.

Vanilla extract. Just for a little depth of flavour. Any brand will do – you don’t need anything fancy here.

Sesame seeds. We use them for rolling our balls, but it’s not all about their looks, they accentuate the tahini flavour and add a lovely crunch.

Sea salt. Don’t leave out! The saltiness is what will have you reaching for more even though you feel like you mustn’t. It boosts all the flavours and brings them all together.

How To Make Chocolate Tahini Date Energy Balls

1. Put everything, except the sesame seeds, in the blender. Blend until the mixture is smooth.
2. Scoop the mixture out and weigh out 12 balls, each at 40g.
3. Pour the sesame seeds out onto a plate and roll each energy ball over them to completely coat.
4. Arrange on a tray lined with greaseproof paper and place into the fridge for a couple of hours to set.
5. Then store in the fridge until hunger strikes.

Storing

The best way to store these no-bake energy balls is in the fridge. You’ll set the balls in here and then you can transfer to an airtight container to keep for up to 5 days.

Freezing. My favourite way to store these energy balls though is the freezer. As soon as you have rolled and coated your energy balls then place on baking parchment on a baking tray and flash freeze for about 2 hours. Then transfer to a ziplock bag and keep in the freezer for up to 2 months.

Thawing. These tahini energy balls only take about 10 minutes to thaw so you can grab and go as soon as you are hungry.

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