Tahini and Almond Balls (Vegan Friendly) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup tahini |
1/2 cup almond butter |
1/4 teaspoon ground cardamom |
1/2 teaspoon ground cinnamon |
2 tablespoons honey or 2 tablespoons agave, to taste |
1 tablespoon pomegranate molasses |
1 tablespoon date syrup |
1/2 cup oats |
5 dried dates, pitted and cut into very small pieces |
3 tablespoons finely ground walnuts (can substitute almonds, pine nuts, hazelnuts) |
1 teaspoon orange blossom water |
grated coconut, to roll |
Directions:
1. Place all ingredients *except* coconut in a bowl and stir together to mix well.
2. Place the grated coconut in a flat plate.
3. Roll the mixture into balls (about the size of a walnut.).
4. Roll the balls in the grated coconut.
5. Place the balls on a serving platter, cover and refrigerate until firm.
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