These energy balls combine nutrient-dense seeds, tahini, cocoa powder, and molasses to create a rich, chocolatey, chewy consistency that tastes like a brownie. They pack in protein, iron, calcium, and magnesium, making them great for recovery or just a nourishing, satiating snack.
Servings 30 balls
Prep Time 10 minutes Ingredients
- 2 cups seeds (sunflower and/or pumpkin)
- ½ cup shredded coconut
- ½ cup unsweetened cocoa powder
- ¼ cup maple syrup
- ¼ cup + 2 tbsp tahini (the runny kind)
- 2 tbsp blackstrap molasses
- ½ tsp kosher salt
- ¼ tsp vanilla extract
- Note: If using a food processor, then no need to transfer to a bowl before adding the remaining ingredients. Just pulse a few times to combine thoroughly (don’t overblend).
Instructions
- In a high-speed blender or food processor, add the seeds and coconut and blend into a coarse meal, scraping the sides and under the blade as needed (you don’t need a super fine seed flour).
- Transfer to a bowl and add in the remaining ingredients. Use a spoon to mix, then get in there with your hands to thoroughly mix. You should end up with a uniform, soft “dough-like” consistency.
- Roll into about 25-30 balls, depending on size. I used my small cookie scoop and got exactly 30.
- Store in an airtight container in the fridge or freezer
Items you can prep ahead (optional)
- Make the balls!
Substitutions:
- No subs! I kept it nut-free, but you could use a mix of seeds and nuts if you’d like.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 2 months
Leftovers + Repurposing:
- I like these best immediately out of the fridge or out of the freezer because they get a nice chewy texture. If you let them sit out for a while, they will be softer.
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