Cashew Tahini Coconut Balls

 

I like to think of snacks as little gifts you can give yourself not just once a day, but any time the need arises. Perhaps you’re not “meal hungry,” but recognize that you need something to tide you over until your next meal opportunity. Despite the lackluster name, this is one of my go-to snack recipes. So I bring you (drum roll, thank you!) cashew tahini coconut balls! These savory + sweet delights make a wonderful between-meal “gift” and are super easy to modify based on what you have available.

 
 
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INGREDIENTS

  • 1 cup of rolled oats 

  • Dried fruit (apricots and/or dates) 

    • If using both, I suggest ⅓ cup of dried apricots + 6 juicy Medjool dates

    • If using just dates, use about 8 juicy Medjool dates (juicy is key, otherwise they will be dry)  

  • ½ cup cashews 

  • ½ cup unsweetened coconut flakes

  • ¼ cup tahini* 

    • Substitute almond butter 

  • 1 teaspoon salt 

  • ½ teaspoon vanilla extract 

  • ½ teaspoon almond extract*

    • Not totally necessary, but if you ask me, it elevates the flavors. The almond gives off a tropical and floral vibe, which works well with the tahini and cashews. If you don’t have almond extract, just double the vanilla extract (1 teaspoon total) 

INSTRUCTIONS

  1. Place all ingredients in a food processor. Side note: I have used my Hamilton Beach processor for years and it works great. Sure, there are more expensive ones available, but I don’t think you need all the bells and whistles in this case.  

  2. Pulse until all ingredients are fully incorporated, about 45 seconds. The ingredients should stick together when you squeeze between your fingers. If they feel dry, you can add a little more tahini/nut butter. 

  3. Dump your blended ingredients into a larger bowl (so you don’t cut yourself on the processor blade when grabbing). 

  4. Form dough into little spheres/balls/orbs or whatever you feel called to name these. For me, this typically yields ~20, but the amount will depend on how big you make them.

  5. If you’re wanting a little extra flair, roll each ball in dried coconut. 

  6. To store, keep refrigerated for ~1-2 weeks. They are also freezer-friendly (thaw in the fridge slightly before eating). 

Enjoy and happy snacking!

 
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