If you’ve ever snacked on tahini-stuffed dates topped with a pinch of flaky salt, and maybe even a sprinkle of shredded coconut, you know it’s nearly impossible to eat just one. With a balanced flavor that’s nutty and sweet, with the slightest hint of saltiness, this is a treat that has a lot going for it.
But blitz it together, throw in some cashews, and roll it into bite-sized balls, and this snack suddenly becomes the best version of itself.
The Portable, Make-Ahead Snack for an Afternoon Pick-Me-Up
File these energy balls under low-effort, big-reward recipes. With just a handful of ingredients and your food processor leading the charge, they are a breeze to pull together. In fact, if you’ve got a lot of hungry snackers in your house or you’re into batch cooking as much as I am, then go ahead and make a double batch. Made with dried fruit, nuts, and tahini, they keep well for a couple weeks in the fridge, or up to a couple months in the freezer.
No-Bake Tahini-Date Energy Balls
1 1/2 cups
pitted Medjool dates (12 to 14)
- Coating options:
unsweetened shredded coconut
toasted sesame seeds
Line a large plate with parchment or wax paper; set aside.
Place the dates, cashews, salt, and cardamom in a food processor fitted with the blade attachment. Process until the dates and nuts are broken down and clump together, about 1 minute. Add the tahini and process until incorporated, about 20 seconds.
Using a spoon or cookie scoop, measure 1 tablespoon of the mixture. Roll between the palms of your hands to form a ball, then place on the plate. Repeat with the remaining mixture.
Place the shredded coconut and/or sesame seeds in a shallow bowl. One by one, roll the energy balls in the topping until fully coated. Return to the plate. Cover with plastic wrap and refrigerate at least 1 hour or up to overnight before serving.
Storage: The energy balls can be stored in an airtight container in the refrigerator for up to 2 weeks of frozen for up to 3 months.