When I spent time working at Gwinganna lifestyle Retreat in Queensland, Australia these Tahini balls were a favourite snack of everyone there. Like an American friend said ‘ they taste like cookie dough and yet so good for you!’ These are delicious and high in protein, minerals such as calcium and magnesium, plus wonderful essential fats.
I love Tahini balls as a mid afternoon snack when my ‘tank of fuel’ is getting low! And even better, they take just a few minutes to make, need no cooking and then can be stored in the fridge or freezer for another time. This photo above includes a picture from the Gwinganna Cookbook, maybe to tempt you to stay there yourself!
This recipe makes about 16 walnut sized / truffle sized Tahini balls
- ½ cup tahini (ground sesame paste homemade or bought in a jar)
- ¼ to ½ cup honey –( can replace with maple syrup for a Low FODMAP diet)
- ½ cup ground linseed (also called flax seed)*
- ½ cup ground sunflower seeds*
- ½ cup ground almonds*
- *Or can you buy LSA which is pre ground linseed, sunflower seeds and almonds. But make sure to store in the fridge and not store for too long before using- ideally a couple of weeks
- ½ cup dried shredded coconut
- ½ cup chopped almonds or other nuts such as walnuts, brazils or macadamia nuts
- ½ cup dried fruit e.g. raisins, cranberries or goji berries
- Mix all ingredients together in a mixing bowl. Bring the mixture together with a spoon or your hands.
- I start with ¼ cup honey but you can add more to taste.
- I grind my own seeds and nuts in a coffee grinder but you can buy LSA which is pre-ground linseeds, sunflower seeds and almonds.
- If the mixture is too wet or ‘sticky’, add more of the dry ingredients and if too dry and crumbly to roll into balls then add some more honey (or maple syrup) and / or tahini.
- Toast some extra coconut in the oven for a few minutes until golden colour.
- Then roll the mixture into small truffle or walnut sized balls. Roll in the toasted coconut and store in a glass or ceramic dish in the fridge or freezer.