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Parve Tahini and Biscuit Energy Balls: Easy 5-Minute Recipe
I’ll admit it, some days I just need something sweet with my coffee. Nothing heavy,
nothing complicated, and definitely nothing that takes hours in the kitchen. We all have that moment when we crave a little comfort dessert, and it’s even better when it’s on the healthy side.
These tahini balls are the perfect fix: rich, melt-in-your-mouth treats that take only 5 minutes to mix up. They’re completely dairy-free, taste like addictive halva bites, and are full of all the goodness of raw tahini and calcium.
It’s the kind of sweet that makes you feel good, gives you a nice energy boost, and is great to make when the kids are around. Make a big batch, they disappear quickly!
You can also keep them in the fridge or the freezer.
Makes 20 balls
Ingredients:
250 g biscuits
100 g (a little less than ½ cup) raw tahini
46 g maple syrup (3 tablespoons)
⅓ cup chopped halva strands
120 ml heavy cream / non-dairy cream / soy milk (½ cup)
1 tablespoon sugar
Toppings:
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Shredded coconut
Colorful sprinkles
Preparation:
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1.) Crush the biscuits into tiny pieces. Transfer to a bowl and add the tahini, halva strands and syrup.
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2.) Heat the heavy cream (or the non-dairy substitute) in the microwave. Add sugar, stir until dissolved, then pour into the biscuit-tahini mixture. Mix well until smooth.
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3.) Form small balls with slightly damp hands.
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4.) Coat the balls with your chosen topping and keep refrigerated until serving.
Tips for success:
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*Mixing the tahini: Before using, stir the raw tahini thoroughly in its container until it’s smooth.
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*Firming the mixture: If it turns out too soft, chill the bowl in the fridge for 15-20 minutes.
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*Adding dry ingredients: If the mixture is still too liquid, add one tablespoon of biscuit crumbs or shredded coconut at a time until you get a rollable texture.
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*Rolling: Roll the balls with slightly damp hands to prevent sticking.
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*Storing and coating: The balls keep well in the fridge or the freezer.
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Important: If you coat them with colorful sprinkles, avoid freezing, since they tend to get wet and melt after thawing.
