Cacao tahini energy balls

Cacao tahini energy balls

By
From
The Yoga Kitchen
Makes
12 balls
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
65g tahini paste
350g stoned dried dates
30g raw cacao powder
2 teaspoons sesame seeds

Method

  1. Place the tahini paste, dates and cacao powder into a food processor and blend. Have a taste of the mixture and adjust by adding more tahini if necessary. The mixture should be smooth with a hint of nuttiness.
  2. Once the dates have combined with the other ingredients and turned into a smooth paste, remove the mixture from the food processor, scraping as much as possible away from the blade and food processor and place in medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Roll the mixture into small balls and place in a lock-seal bag with the sesame seeds. Seal the bag then shake to coat each ball in the sesame seeds. Store in the airtight bag or another airtight container in the refrigerator. They will keep in an airtight container for 2 weeks.
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