Tahini Balls of Delight

Oh food blog how I have missed you. The farm has had it’s busy season come and go and now I find myself with more time to tend to you.

I love these little delicious gems full of tahini (sesame seed butter). I have a hard time stopping myself from eating them. I adapted this recipe from The Ayurvedic Vegan Kitchen by Talya Lutzker. I highly recommend this book as it gives sooo many delicious recipes for those that are interested in Ayurvedic cooking.

Place
1 c shredded coconut
in a small bowl on the counter

Add to a food processor:
1 – 16 oz. jar tahini
10 dates, pitted and chopped
1/4 c maple syrup
1/2 c raisins
1/2 sunflower seeds
2 Tbsp. cacao nibs
3 Tbsp. minced crystalized ginger (I have made this many times and sometimes omit this as I don’t have it on hand but it really adds to the flavor).
1 Tbsp. minced and peeled fresh ginger
1 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 tsp. ground cloves
1/4 tsp. vanilla extract

Take the sticky paste from the food processor and form into small balls. Dip the small balls in the shredded coconut and then place on a serving platter. These babies keep for several weeks in the fridge.

 

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Published by

york360

Farmer, Yoga Teacher, and new mom.

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