Tahini Date Energy Balls

# What You Need:

→ Base

01 - 1 cup (150g) pitted Medjool dates

02 - 1/2 cup (120g) tahini

03 - 1 cup (80g) rolled oats, certified gluten-free

→ Flavor & Texture

04 - 1/2 cup (40g) unsweetened shredded coconut, plus extra for rolling

05 - 1/4 cup (30g) chopped walnuts or almonds, optional

06 - 1/2 teaspoon ground cinnamon

07 - 1/4 teaspoon fine sea salt

→ Optional Add-ins

08 - 1 tablespoon chia seeds or flaxseed meal

09 - 1 teaspoon vanilla extract

# Directions:

01 - In a food processor, pulse the pitted Medjool dates until finely chopped and sticky.

02 - Add tahini, rolled oats, shredded coconut, ground cinnamon, fine sea salt, and vanilla extract to the processed dates. Process until the mixture is well combined and forms a thick dough.

03 - If the mixture is too dry, add 1 to 2 teaspoons water. If too sticky, add additional oats or coconut until desired consistency is reached.

04 - Fold in chopped nuts and seeds if using.

05 - Scoop out tablespoon-sized portions of the mixture and roll into compact balls using your hands.

06 - Roll each ball in extra shredded coconut for coating if desired.

07 - Place balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.

08 - Transfer cooled balls to an airtight container and refrigerate for up to one week.

# Pro Advice:

01 -

They taste indulgent but are made entirely from whole foods with zero processed ingredients.
No oven required—just a food processor and fifteen minutes between you and an energy stash that lasts all week.
They're naturally vegan and gluten-free, so you can share them guilt-free with almost anyone.

02 -

The first time I made these, I skipped the chill time and ended up with balls that fell apart in my hands—thirty minutes in the fridge is non-negotiable for the right texture.
If your tahini seems separated with oil on top, stir it thoroughly before measuring, otherwise your mixture will be too dry and bitter.

03 -