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I love a good no-bake dessert, and these Tahini Chocolate Balls are no exception! This is an easy energy ball recipe that uses tahini, a sesame seed based “butter,” instead of the typical nut butter that you might find in other protein energy bite recipes. I like to make these with coconut flour to keep them gluten free.
These are a great healthy peanut free snack for school lunches and will satisfy any chocolate craving while still staying on track with your healthy lifestyle.
Where’s the recipe?
Here at My Crazy Good Life we like to create recipes that anyone can follow, whether you’re new in the kitchen or have been cooking for years. In this post you’ll find ingredient information, healthy eating plan calculations, and recipe tips and tricks. If you’d like to skip past that, you can simply scroll to the bottom of the page or click Jump to Recipe to get right to the easy to print Tahini Chocolate Energy Ball recipe!
Ingredients in these Tahini Chocolate Chip Balls
- Tahini: tahini paste is made from hulled sesame seeds. Sometimes manufacturers will add oil. Try to find one thats only ingredient is sesame seeds.
- Maple Syrup: use pure maple syrup for this! I’ve found that Costco has the most affordable, good quality maple syrup.
- Coconut Flour: this is a wonderful alternative to wheat and other grain flours. You can find coconut flour in the baking section of your grocery store, or right here.
- Chocolate Chips: I love using dark chocolate chips in this recipe. If you’re following a plant based diet Enjoy Life Chocolate Chips are a great vegan option!
How to Make Tahini Chocolate Balls
- In a food processor, combine tahini, maple syrup and coconut flour until you have a crumbly texture. (The texture shouldn’t be dry or too sticky. It will look crumbly, but you can easily mold it into a ball). *See below for tips on rolling out.
- Transfer the mixture to a mixing bowl and stir in 1/3 cup of chocolate chips.
- Using your hands, form small balls with the dough.
- Place the formed balls on a piece of parchment paper or into a bowl and store in the refrigerator in an air tight container.
How to Make Tahini Chocolate Chip Bars
- In a food processor, combine tahini, maple syrup and coconut flour until you have a crumbly texture. (The texture shouldn’t be dry or too sticky. It will look crumbly, but you can easily mold it into a ball).
- Transfer the mixture to a mixing bowl and stir in 1/3 cup of chocolate chips.
- Line a deep baking sheet or pan with sides with parchment paper.
- Set the dough in the pan on top of the parchment paper.
- Place another layer of parchment paper on top of the dough (to keep from sticking) and using a roller, can, or your hands, flatten the dough so that’s it’s level.
- Put the pan into the fridge for 30-60 minutes, then cut into bars using a pizza cutter or knife.
You can see an example of how I do it in this healthy granola bar post. - Store the bars, covered, in the refrigerator for up to two weeks.
Recipe tips
- If you’re having trouble rolling these into balls, it can help to chill them in the refrigerator for a little while. Once the dough has chilled, remove from the fridge and roll into balls.
- I love making these tahini protein balls for a healthy snack or dessert. The coconut flour in this recipe is a healthy gluten free alternative to other grain flours. You can read more about the health benefits of coconut here.
- There are so many different add-ins that are wonderful in these Tahini Chocolate Chip energy bites. Some of my favorites are cocoa powder and chia seeds. I’ve heard of some who use Medjool dates to sweeten this instead of the maple syrup. If you like salty and sweet, adding a small sprinkle of sea salt would be delicious!
- These keep well stored in an air tight container in the fridge for a week or two. You can also freeze them for up to 6 months! I like making a big batch for healthy road trip snacking.
- If you want to amp up the protein, you can add a scoop or two of your favorite protein powder during step one of the directions.
Healthy Eating Plans
21 Day Fix
Because of the chocolate chips in this recipe, it is automatically a treat swap. If you would like to leave the chocolate chips out of the recipe, then the container counts are:
- For the whole recipe: 24 oil teaspoons, 15 sweetener teaspoons, 5 orange containers
- Per serving (6 servings): 4 oil teaspoons, 2.5 sweetener teaspoons, 1 orange container
Weight Watchers: Each serving is 10 points on the 2023 plan.
More Healthy Desserts with Chocolate
- Oatmeal Peanut Butter Protein Balls
- Dairy Free Chocolate Ice Cream
- No Bake Coconut Mocha Bars with Coconut Oil
- Fudgy Espresso Brownies
- Peanut Butter Chocolate Lava Cake Recipe
- Instant Pot Banana Cupcakes with Chocolate Frosting
- Peanut Butter Granola Bars
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Tahini Chocolate Balls Recipe
Servings 6 people
These plant based tahini chocolate energy bites are so easy to make and perfect for a quick snack or even as dessert!
Equipment
- Food processor
- Mixing Bowls
- Parchment Paper
Ingredients
- ½ cup tahini
- ⅓ cup Maple Syrup
- 1 cup Coconut Flour
- ⅓ cup Chocolate Chips
Instructions
- In a food processor, combine tahini, maple syrup and coconut flour until you have a crumbly texture. (The texture shouldn’t be dry or too sticky. It will look crumbly, but you can easily mold it into a ball). 1/2 cup tahini 1/3 cup Maple Syrup 1 cup Coconut Flour
- Transfer the mixture to a mixing bowl and stir in 1/3 cup of chocolate chips. 1/3 cup Chocolate Chips
- Using your hands, form small balls with the dough.
- Place the formed balls on a piece of parchment paper or into a bowl and store in the refrigerator.
Notes
Recipe tips
- If you’re having trouble rolling these into balls, it can help to chill them in the refrigerator for a little while first.
- I love making these tahini protein balls for a healthy snack, or dessert. The coconut flour in this recipe is a healthy gluten free alternative to other grain flours. You can read more about the health benefits of coconut here.
- There are so many different add-ins that are wonderful in these Tahini Chocolate Chip energy bites. Some of my favorites are cocoa powder and chia seeds. I’ve heard of some who use Medjool dates instead of the maple syrup. If you like salty and sweet, adding a small sprinkle of sea salt would be delicious!
- These don’t have to be in a ball shape. You can make Tahini Chocolate Bars too! To make these into bars, combine the tahini dough and, instead of rolling them into balls, place the dough into a deep baking sheet or pan with sides that’s been lined with parchment paper. Place another layer of parchment paper on top of the dough (to keep from sticking) and using a roller, can, or your hands, flatten the dough so that’s it’s level. Place the pan into the fridge for 30-60 minutes, then cut into bars using a pizza cutter or knife. You can see an example of how I do it in this healthy granola bar post.
- These keep well stored in an air tight container in the fridge for a week or two. You can also freeze them for up to 6 months! I like making a big batch for healthy road trip snacking.
- If you want to amp up the protein, you can add a scoop or two of your favorite protein powder.
Nutrition
Calories: 315kcal | Carbohydrates: 34.6g | Protein: 7g | Fat: 17.9g | Saturated Fat: 6.8g | Cholesterol: 0mg | Sodium: 65mg | Potassium: 119mg | Fiber: 9.4g | Sugar: 18g | Calcium: 115mg | Iron: 3mg
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What are the container counts if not doing a treat swap?
Hi Theresa, they’re right at the bottom of the post-always right above the printable recipe.
I’m not adding counts to comments anymore because if I change the post/counts at all down the line, I want to be able to change them in one place only and not have to change the comments :)