Chocolate Espresso Tahini Energy Balls
User Reviews
5
Chocolate Espresso Tahini Energy Balls
Description
This recipe mixes dry ingredients — rolled oats, cocoa powder, plant-based protein powder, and chia seeds — with a wet blend of tahini, honey, maple syrup, and vanilla extract. Instant coffee is dissolved in a small amount of non-dairy creamer before being incorporated. Mini dairy-free chocolate chips add sweetness and texture.
The mixture is combined until it holds together and shaped into approximately 20 balls. The energy balls deliver a blend of chocolate and coffee flavors softened by the nutty tahini and natural sweeteners, resulting in a dense yet tender bite. The chia seeds contribute texture and nutritional value.
These energy balls are stored in an airtight container in the refrigerator for up to two weeks or frozen for up to two months. Adjust coffee strength by varying instant coffee amounts, and manage moisture by adding more cocoa powder or protein powder if the mixture is sticky. Maple syrup can be omitted if a less sweet flavor is preferred.
Ingredients
- 1 TBSP instant coffee or 2 tsp espresso powder
- 1 TBSP non-dairy coffee creamer or milk of choice
- 1 1/4 cups oats gluten-free if necessary
- 1/4 cup unsweetened cocoa powder or cacao powder
- 1/4 cup plant protein powder
- 2 TBSP chia seeds
- 2/3 cup tahini or sunbutter
- 1/4 cup honey raw
- 1 TBSP maple syrup
- 1 tsp vanilla extract
- 1/3 cup mini chocolate chips dairy-free
Instructions
- In small bowl combine instant coffee with creamer (or milk) and stir until coffee has dissolved; set aside.
- In a large bowl combine rolled oats, cocoa powder, protein powder and chia seeds; set aside.
- In a small bowl add tahini, honey and vanilla extract; stir with spatula or spoon until combined.
- Add tahini mixture to your bowl of dry ingredients, stirring gently with sturdy spatula or wooden spoon until mixture comes together. Add coffee-milk and chocolate chips, stir until mixture is combined. If mixture seems dry, add another tablespoon of milk. Use your hands if necessary to ensure everything is well coated and combined.
- Using a rounded tablespoon scoop dough and roll into balls. You should get about 20 balls. Store balls in airtight container in the fridge up to 2 weeks, or store in freezer for a longer period of time, about 1-2 months if stored properly.
Notes
- Adjust coffee flavor intensity by adding more instant coffee or espresso powder as desired.
- Use plant protein powders like Aloha or Vega; protein powders vary in texture and taste.
- If the mixture feels too sticky, add additional cocoa powder or protein powder to reach desired consistency.
- Add milk gradually to avoid excess moisture that can make shaping difficult.
- Maple syrup is optional; it balances tahini's strong flavor and adds sweetness.
- Store energy balls in an airtight container in the fridge up to 2 weeks or freeze for 1-2 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20energy balls
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 120kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 28mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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