My tahini bliss balls are bite-sized portions of bliss. They are gently sweet keto energy balls that you can make in only 5 minutes. The recipe is dairy-free and gluten-free.
These no bake tahini balls are delicious! The delicate roasted sesame taste of the tahini, the sweetness of the coconut, the mellow nuances of vanilla and the warm flavour of cinnamon put together are a feast for the taste buds.
I had the idea for this recipe when I felt like baking. But. No eggs in the house! I rummaged around and found shredded coconut, ground almonds and a big jar of tahini, left over from my tahini bread.
Inspiration struck. This was not the time to bake. This was the time to make ... coconut tahini balls! No sugar, no gluten, no wheat, no regrets. Just blissfully simple clean eating.
These sugar free energy balls are a lovely afternoon sweet treat or snack for any time when you need a pick-me-up. I guess you could also call them a keto fat bomb, because they are high in fat.
Ingredients
Here are the ingredients I used:
- Desiccated coconut: This is also called shredded coconut. Check that it is unsweetened.
- Coconut oil - room temperature or melted.
- Almond flour: I always use ground almonds, which is the same as regular almond flour in the US. For super-fine almond flour, reduce the amount by 1 tablespoon.
- Tahini: Tahini is a paste made from ground sesame seeds. Stir it before using as it is a natural product and will separate over time. For this recip, we want it nice and runny.
- Flavor: I add cinnamon and vanilla extract for a warm flavor.
- Sweetener: When I first made the recipe, I used granulated erythritol. You could also use monk fruit sweetener blends such as Swerve, Bocha Sweet or allulose. All of these are zero carb sugar alternatives. A paleo-friendly alternative is coconut sugar.
- Almond milk - I use this to loosen the dough. Any milk works here.
See the recipe card for full information on ingredients and quantities.
Instructions
It is very simple to make tahini bliss balls. Here are the basic steps.
STEP 1: Blend the shredded coconut in a food processor with the coconut oil until it has formed a paste. This takes a few minutes.
STEP 2: Add the rest of the ingredients and blend again. Add almond milk as needed to soften the mixture.
STEP 3: Form balls and roll them in more coconut shreds.
Katrin's Top Tip
Take your time blending the coconut shreds. If necessary, stop in between and scrape down the side of the blender bowl.
Variations
Chocolate bliss balls: Add 1 tablespoon of unsweetened cocoa powder. Also, increase the sweetener to taste.
Nut butter bliss balls: Use almond butter or peanut butter in place of the tahini.
Recipe FAQs
Yes. 2-4 dates will give the same amount of sweetness. Of course, dates contain natural sugars and using them in the recipe will increase the carbs. The dates will make the bliss balls more sticky.
Of course. The sweetener is not essential to the recipe.
You can make the recipe with an immersion blender and a tall, narrow jug. However, it will take longer to blend the coconut shreds into a paste.
Storage
I store my tahini bliss balls in an airtight container in the fridge. I find that coconut can get rancid when it is stored at room temperature. In the refrigerator, these balls stay fresh for at least 1 week.
You can also freeze them for up to 3 months. My husband likes to eat them straight from frozen. Due to the high fat content, they do not freeze solid and you can bite into them easily.
More No Bake Treats
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Recipe
Coconut Tahini Bliss Balls
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- high speed blender or food processor
Ingredients
- 1 cup desiccated coconut 80g, unsweetened
- ⅓ cup almond flour 35g
- 2 teaspoon coconut oil 9g
- 1 tablespoon tahini 16g
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 -2 teaspoon granulated sweetener or more, to taste
- 1-2 tablespoon almond milk to loosen, as needed
Topping
- ¼ cup desiccated coconut 20g
Instructions
- Blend the shredded coconut in a food processor with the coconut oil until it has formed a paste. This takes a few minutes. A bit of crunch is fine.
- Add the rest of the ingredients and blend again to combine. Add 1 tablespoon of almond milk first and test. Add more if necessary to soften the dough.
- Roll into 12 bite-sized balls.
- Cover the balls with the additional shredded coconut.
Notes
Nutrition
First published in August 2016. Republished with more tips and tricks in April 2024.
Elena
I have just tried the chocolate version of this recipe. The taste and texture are so good! Love it!
Marjan
I am on sugar free gluten free diet. I have made these many time and they always turn out great. Thank you very much. I do not use any sweetener because I have IBS and they do not agree with me, they are still sweet enough for me. Please keep posting recipes like this
Katrin Nürnberger
Did you use a food processor? You just have to be patient and keep blending for a while couple of minutes, that will break up the coconut shreds.
Chloe
Thank you for your reply. Yes I did. It seemed like a few minutes. But maybe not long enough. Xx
Gail
I'm going to make these l over the weekend. I don't really like coconut though, so when doing the chocolate variation, do I blend the cacao powder with the coconut oil?
Katrin Nürnberger
These taste of coconut, so you should not make them if you don't like the taste of coconut. Why don't you try my keto truffles instead? They are chocolatey, and no coconut.
Lauren
Do these freeze well?
Katrin
I haven't tried it but I think it would work. I always freeze my low carb cookie dough, which has similar ingredients
Cathy Donaldson
mine LIVE IN MY FREEZER
I EAT THEM STRAIGHT FROM THE FREEZER. THEY ARE NEVER TOO HARD TO BITE . KEEP FOR MONTHS. I ADD LOTS OF GROUND NUTS .
I PUT HONEY . I USUALLY MAKE Some almond
some vanilla
some peppermint. if too dry I add more almond milk if too wet I add more ground NUTS or sunflower seeds. very flexible