Chocolate-Tahini-Ginger Bliss Balls
Author: Loosely adapted from The Wellness Project by Phoebe Lapine
Recipe type: Snack
Yield: About 24 balls
Ingredients
- 1 cup (98g) rolled oats
- 1/2 cup (86g) flaxseed, ground
- 1/4 cup (35g) sesame seeds
- 1/4 cup (43g) finely-chopped candied ginger
- 3 tablespoons (12g) raw cacao powder
- 1 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 3/4 cup (165g) tahini
- 1/4 cup (80g) runny honey
- 1 tablespoon ginger juice
Instructions
- In a large mixing bowl, whisk together the oats, flaxseed, sesame seeds, candied ginger, cacao, ginger, and salt.
- In a small mixing bowl, whisk together the tahini, honey, and ginger juice until smooth.
- Fold the tahini-honey mixture into the dry ingredients using a silicone spatula (you may need to use your hands towards the end to evenly blend everything together).
- Once well-blended, use a medium disher to portion the dough into balls. After the dough has been divided up, dip your hands in water, then roll the portioned dough into balls. (Damp hands help keep the dough from sticking to your skin; you will likely need to re-wet your hands a few times throughout this process.)
- Store refrigerated in an airtight container for up to 2 weeks.
Notes
Here (and in general), I strongly-recommend using whole flaxseed, grinding the seeds to order, rather than flaxseed meal, as flaxseed meal turns rancid very easily thanks to the flaxseed's high oil content. I grind the seeds in a small coffee grinder than I use as a dedicated spice grinder. To further protect against rancidity, store any leftover flaxseed in the freezer.
For a toastier, deeper, more sesame-dominant flavor, use toasted sesame seeds. This is my preference, but might not be everyone's cup of tea. Instead of toasting them myself (they're so easy to burn!), I buy the seeds pre-toasted. Look for them in the international aisle of your supermarket or at an Asian market.
The quality of tahini varies widely; my favorite brands are Soom and Seed + Mill.
For consistency of size and even cooking, use a spring-loaded scoop to portion out the bliss balls; I used the middle-sized scoop in this set (#50), which is 1 1/2 tablespoons.
If you have more bliss balls than you think you'll eat in a week or two, know that these freeze great.
For a toastier, deeper, more sesame-dominant flavor, use toasted sesame seeds. This is my preference, but might not be everyone's cup of tea. Instead of toasting them myself (they're so easy to burn!), I buy the seeds pre-toasted. Look for them in the international aisle of your supermarket or at an Asian market.
The quality of tahini varies widely; my favorite brands are Soom and Seed + Mill.
For consistency of size and even cooking, use a spring-loaded scoop to portion out the bliss balls; I used the middle-sized scoop in this set (#50), which is 1 1/2 tablespoons.
If you have more bliss balls than you think you'll eat in a week or two, know that these freeze great.
Recipe by A Modest Feast at http://www.amodestfeast.com/2018/02/06/chocolate-tahini-ginger-bliss-balls/