Whenever anyone asks me what tahini is, I say “it’s sesame seed peanut butter.”
That’s legit, right? I mean to make tahini all you do is grind sesame seeds into a butter, the same way you grind peanuts into butter. So yeah. Tahini = sesame seed peanut butter. I like it.
Well, I mean, I LOVE tahini. Because it’s excellent both nutritionally and culinarily. (Meaning: it kicks ass for your bod AND your taste buds.)
- For your bod, Tahini is a SUPER source of CALCIUM! (And a super answer for us plant-eaters who always get asked, “So where do you get your calcium?”).
- It’s also a phenomenal source of PROTEIN, one of my favorite things in the world. Protein keeps us full, meaning we’ll let less later.
- I’ve also read that apparently the clever combination of calcium, protein and zinc in tahini also helps hydrate hair and keep it from drying out and thinning – not a bad bonus feature for this sesame seed peanut butter.
But since it’s the sesame seed peanut butter, I love to use it in many of the ways that you WOULD use peanut butter but can’t if you have a peanut allergy like in smoothies, baked goods and balls.
So here are my vanilla maca tahini snack balls, which includes one of my all-time favorite superfoods, MACA. Maca, vanilla and tahini go together like peanut butter and jelly…and bread?
(If you haven’t listened to my podcast episode that goes in depth about the MARVEL THAT IS MACA, like how it’s an energy food, it helps our adrenal glands like woah and it intuitively knows how to work with our bodies to bring them to balance — you really ought to listen on your next commute!)
Oh and you can 100% make these balls without maca if you choose so don’t use a lack-a maca talk you out of it!
- 6 medjool dates, pitted
- ¼ cup tahini paste
- ¼ cup vanilla Sunwarrior protein powder (classic or classic plus)
- Pinch of sea salt
- 1 tsp maca powder
- Optional toppings (coconut flakes, chia seeds, cinnamon, etc.)
- In a food processor, processed the dates until they’ve formed a paste.
- Add in the tahini, the protein powder, the salt and the maca and process until a dough has formed.
- In your hand (you can lightly wet them if you’d like), roll the dough into balls.
- Roll those balls into a little bowl or plate filled with any topping you choose (coconut flakes, chia seeds, cinnamon, etc.) -- or leave them naked! Nothing wrong with that.
- Place in freezer for about 10 minutes and then move to the fridge for storage (or eat some right then!).
- Lasts about 1-2 weeks in the fridge.