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

# Steps:

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

02 - Add tahini, rolled oats, shredded coconut, cinnamon, salt, and vanilla extract. 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 and roll into balls with 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 to an airtight container and store in the refrigerator for up to 1 week.

# Expert Advice:

01 -

They disappear faster than you'd expect, which means you'll actually finish them before they go stale.
No baking required means you can make them while wearing yesterday's clothes and no one needs to know.
Each bite delivers that satisfying tahini richness paired with natural sweetness that feels indulgent but genuinely fuels your body.

02 -

The mixture will feel slightly sticky when you first finish processing, but that's exactly right—refrigeration firms everything up, so don't panic and add extra oats.
Tahini brands vary wildly in consistency, so if you're using a thick, dense brand, your mixture might need a teaspoon or two of water to come together properly.

03 -