Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quinoa Date Tahini Energy Balls

Quinoa Date Tahini Energy Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

These Quinoa Date Tahini Energy Balls will keep your energy up with warm spices in a chewy date & tahini base studded with crunchy, puffed quinoa & sesame seeds.

Ingredients

Units
  • 1 1/4 cups quinoa (- dry)
  • 1 cup Medjool dates (15-ish) (- pitted)
  • 3/4 cup tahini
  • 1/4 cup date syrup
  • 1/4 cup flaxseeds
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon fine sea salt
  • 3 tablespoons sesame seeds (- black, white or mixed)

Instructions

  1. Heat a heavy, deep pan over medium - high heat until it's ripping hot and almost smoking. Add a few grains of quinoa to test how if your pan is hot enough, they should start to puff and pop right away. 
    Then add a layer of quinoa to the hot pan, just enough to cover the bottom in a single layer without overlapping. Turn the heat down to medium, gently swirl or stir the quinoa grains by shaking the pot to prevent burning. 
    You can see and hear them pop, continue shaking until they look golden and smell toasty and have mostly stopped popping. It should only take a minute. It happens quick so be careful not to burn them. 
    Once the popping stops, immediately pour the grains onto a baking sheet to cool down. 
    You may need to work in batches.
    *Keep in mind, the puff is very subtle, they look almost the same as dry quinoa but puff up a little bit and take on an airy and crunchy texture.  
  2. Add the pitted dates, tahini, date syrup, spices and salt to a blender or food processor and blend until it becomes a smooth mass. 
    Remove from blender and add to a large mixing bowl.
    *Some tahinis are more oily than others, so if the mixture seems excessively oily, gently dab up the excess oil with paper towels. 
  3. Add the flax seeds and cooled, puffed quinoa and stir until fully combined.
  4. Use a medium cookie scoop to shape 18-ish energy balls. Roll the balls in sesame seeds to finish. That's it, so easy!

Notes

Store in an airtight container in the refrigerator to keep fresh up to a week. 

  • Prep Time: 15 minutes
  • Category: Snack
  • Cuisine: Energy Balls

Find it online: https://bakingthegoods.com/quinoa-date-tahini-energy-balls/