Chocolate Tahini Bliss Balls
Preparation time: 10-15 minutes | Makes: 8-10
I have a notorious sweet tooth and every so often, in an attempt to be healthy while satisfying my niggling need for sugar, I'll make a batch of these no bake chocolate tahini bliss balls. They're so moreish, packed with goodness and genuinely promise to fulfil all your chocolate cravings.
This no bake snack/ dessert is refined sugar free, dairy free, gluten free and vegan - that doesn't mean they don't taste good or are a replacement for the desserts you love. It just means they're a healthier swap for when you want something a little more wholesome that still feels like a treat.
Ingredients for my Chocolate Tahini Bliss balls -
I've tried so many dry, crumbly bliss balls and they're so disappointing. Getting the texture right was important. I wanted them to be soft on the inside, but structured enough to hold their shape while rattling around in my lunchbox.
Medjool dates and tahini are my secret ingredients and they make a big difference to the texture. While the dates are on the pricy side, if you can’t get your hands on them, any dates will do - just soak them for a little longer to help them soften.
A mix of hazelnut and almond meal (you can use either or) add a lovely nuttiness, followed by tahini paste. I actually used black sesame tahini for this recipe which led to the incredible colour, but white tahini will work just as well. Cocoa powder is the chocolate element and a few assorted seeds and oats add texture. To finish, I roll them in toasted sesame seeds for a little crunch and honestly, they look so good you'll want to put them on display.
These chocolate tahini bliss balls are perfect for snacking on the go, a pre-workout, or satisfying chocolate cravings on your period without the dreaded sugar crash.
Find more swaps and tips in the recipe notes.
Ingredients
6-7 Medjool dates, pitted
4 tbsps almond/ hazelnut meal
2 tbsp rolled oats
2 tbsps cocoa powder
2 tsps tahini
1 tbsp hemp seeds (optional)
1 tbsp chia seeds (optional)
Pinch of salt
1-2 tbsp toasted sesame seeds, to roll
Method
Baked oatmeal -
Soak the dates in 1/4 cup warm water for 5-7 minutes.
Pulse the dates and soaking liquid in a food processor until you get a semi-smooth paste.
Add the remaining ingredients, except the sesame seeds, and pulse again until combined.
Lightly oil a plate and your hands, then scoop portions of the mixture and roll into balls. You should get about 8-10.
Spread the toasted sesame seeds on a flat plate and roll each ball until well coated on all sides.
Refrigerate for 15-20 minutes before serving.
Swaps, Serves & Storage
What can I use instead of Medjool dates?
Any dried dates will work for this recipe, you’ll just have to soak them for a touch longer (10-15 mins) to ensure they’re soft enough to blend.What can I use instead of almond/ hazelnut meal?
You can use desiccated coconut or double the amount of oats instead of the meal. If you’re using a food processor, you can also add the nuts in whole and pulse for longer to get a finer texture.What can I use instead of tahini?
Tahini is a key element here as the chocolate and tahini pairing is delicious together. However if you don’t like tahini, you can use almond or peanut butter instead.What can I use instead of hemp and chia seeds?
You can use flax seeds instead or just leave out the seeds if you don’t have them on hand.How long can I store these bliss balls?
You can store these chocolate tahini bliss balls in an air tight container in the fridge for up to one week.
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