Recipe for Tahini Bliss Balls, gluten and refined sugar free – they are the perfect snack for kids and adults alike

200g medjool dates, pitted
100g raw cashew nuts, soaked in boiling water for 30 minutes
½ teaspoon vanilla paste
3 tablespoons(45ml) raw cocoa powder
1-2 tablespoons maple syrup, depending on preferred sweetness
2 heaping tablespoons tahini paste
cocoa and acia powder, for coating
black and white sesame seeds, toasted, for coating

How to
Place the dates, cashew nuts, vanilla, cocoa powder, maple syrup and tahini in a processor.

Blitz until the nuts and dates are broken down and well combined.

Transfer the mixture to a bowl, cover and chill for about 30 minutes to firm up slightly.

Roll into balls and divide equally into 4 portions.

Coat the bliss balls respectively in cocoa powder, acia and sesame seeds.

Store covered in the fridge for up to 10 days.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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