Chocolate Tahini Brownie Balls

Prep Time 10

Servings -ish balls

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 over-blend).

In a high-speed blender or food processor, add the seeds and coconut and blend into a 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.

Substitutions:

No subs! I kept it nut-free, but you could use a mix of seeds and nuts if you’d like.

Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 2 months

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.