Tahini Almond Balls Recipes
ALMOND TAHINI DATE BALLS
Very Middle Eastern and very tasty. A somewhat sophisticated brunch treat if you will, and would also make awesome finger food for tea or a dinner party. Especially if it's one of those where the meal is light but hors d'oeuvres are heavy. And can you believe this awesome treat is healthy and vegan? I couldn't! For some ideas, try a mix of Chinese red dates (I used 100%) with traditional dates. Put in a dash of ground pistachio and/or cardamom, how about a teensy bit of honey? There's a lot more I plan on doing with that huge thing of almonds I bought at BJ's. Found on the internet somewhere, don't remember where. If this is your recipe or you know where it came from, just drop me a line so I can give credit where it is due.
Provided by the80srule
Categories Dessert
Time 20m
Yield 15 balls, 15 serving(s)
Number Of Ingredients 4
Steps:
- Grind almonds and cinnamon in food processor until finely chopped.
- Add tahini and continue to pulse.
- Add dates and chop until all blended in (be careful with pits!).
- Form into 1" balls and refrigerate.
- Can be eaten chilled or at room temperature, and they also travel well so they make a good brown-bag dessert.
TAHINI AND ALMOND BALLS (VEGAN FRIENDLY)
I had no peanut butter to make traditional no-cook peanut butter balls and came up with this NA*ME-inspired recipe using what I had on hand: tahini and almond butter. The amount of ingredients is estimated. Some oats are gluten-free and I know that Bob's Red Mills' oats are.
Provided by COOKGIRl
Categories Dessert
Time 10m
Yield 10-12 tahini balls
Number Of Ingredients 12
Steps:
- Place all ingredients *except* coconut in a bowl and stir together to mix well.
- Place the grated coconut in a flat plate.
- Roll the mixture into balls (about the size of a walnut.).
- Roll the balls in the grated coconut.
- Place the balls on a serving platter, cover and refrigerate until firm.
Nutrition Facts : Calories 216.3, Fat 15, SaturatedFat 1.6, Sodium 37.4, Carbohydrate 17.3, Fiber 3.8, Sugar 6.3, Protein 6.6
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