Go Back
Anna Lewandowska

Tahini power balls with nuts and seeds

No-bake power balls of sunflower and pumpkin seeds, walnuts and Medjool dates bound with tahini, coconut oil, coconut flour and hot water, set in the freezer.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 15 balls
Course: Snack
Cuisine: Polish
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 60 g sunflower seeds
  • 60 g pumpkin seeds
  • 50 g walnuts
  • 60 ml coconut oil
  • 100-110 g tahini
  • 60 g coconut flour
  • 10 Medjool dates
  • handful of cranberries
  • pinch of sea salt
  • 80-90 ml hot water

Method
 

  1. Soak the dates for about 15 minutes.
  2. Blend the dates in a food processor at slow speed until they form a paste.
  3. Add the walnuts and the seeds and blend again at higher speed.
  4. Add the coconut oil, tahini, coconut flour, cranberries and salt, and blend until the mass starts to stick.
  5. Pour in the hot water gradually, stirring, until a squeezed handful holds together.
  6. Form the balls, coat them in coconut sugar or a lio shake while the surface is still tacky, and place them in the freezer for about 1 hour.
  7. Store the balls in the refrigerator afterwards.

Notes

Ingredient quantities are taken from the post as published; 60 g of pumpkin seeds restored from the Polish original, where the English version had only 'pumpkin'. Calories are an estimate.