Tahini & Apricot Energy Balls
I love playing around with new ideas for energy balls, and this one is fresh from my kitchen.
The inspiration came after our recent trip to Turkey, where the dried apricots and dates were incredible. Since coming home, I’ve been making dates drizzled with tahini and sprinkled with sea salt as a quick and indulgent snack, and that flavour combination has found its way into this recipe. These energy balls are naturally sweet, full of goodness, and a lovely way to nourish both body and mind. I’ll be making a batch for the next Ashtanga brunch, and they’re a great little reminder that self care can be simple and delicious.
These can be frozen, so if your food processor can handle it, it’s always worth making extra and popping some in the freezer for emergencies.
Time: 10 minutes prep + 2 hours chilling
Servings: Makes 12–20 (depending on size)
Ingredients
200g dates (I used Deglet Noir)
100g dried apricots (ready to eat)
100g oats (gluten free if required)
Pinch of sea salt
2 tsp tahini
Method
Pop all the ingredients into a food processor. Pulse a few times to break up the fruit.
Then blitz until well combined. Keep the processor running and the mixture will come together to form a large, slightly sticky ball.
(If you prefer a drier texture, add more oats. If you prefer sticky, add more fruit.)Scoop roughly ½ tablespoon of the mixture and roll into balls with your hands. You can make these larger or smaller depending on how many you want to make.
(If the mixture is sticking to your hands, dampen them slightly with water.)Chill the energy balls in the fridge until they’ve firmed up a little.
Storage
Store in an airtight container. These will keep for a couple of weeks in the fridge or can be frozen if you’d like to save them for a later date.
Memories of sunshine….