Tahini balls

Photographer: Emma
Makes 40 balls

I will be the first to admit that this recipe caused a bit of a stir!  It evoked some strong reactions from our willing testers, the majority of whom, thinking they were being offered chocolate truffles, were taken by surprise, discovering their intense sesame flavour and nutty texture.  Testers’ opinions were very much divided, though those that loved them really loved them and the enthusiasm for these moreish little treats won over, confirming that this recipe is one to be shared and enjoyed.

The great thing about this recipe is that it can be customised to suit your taste.  You could replace the raisins with chopped dried apricots for example, or the sesame seeds with almonds.  The combinations are endless.   If you find that the mixture is a little dry, then add some of the orange juice, left over from zesting, drop-by-drop until the mixture is of a rollable consistency.

Should you be feeling creative, you could roll the finished balls in various ingredients, such as coconut, cocoa, or chopped nuts.


1/2 cup tahini
3/4 cup almonds
1/2 cup maple syrup
1/4 cup cocoa powder
3/4 cup sesame seeds, toasted and left to cool
3/4 cup coconut, toasted and left to cool
1/2 cup sunflower seeds, toasted and left to cool
1/4 cup raisins
3/4 cup dark chocolate, roughly chopped
zest of 2 oranges


1. Blend together the tahini and almonds to form a paste.
2. Place the tahini and almond mixture in a bowl and add all the remaining ingredients. Stir until the mixture comes together and refrigerate for 10 minutes.
3. With clean hands roll tablespoons of mixture into balls. Refrigerate for 20 minutes.
4. Store in an airtight container.