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White Chocolate Tahini Glazed Energy Balls

Ingredients
  

For the dough

  • 1 cup walnuts
  • 1 cup macadamia nuts
  • 12 Medjool dates, pitted
  • 2 tablespoons collagen peptides (optional)
  • ¼ cup melted coconut oil

For the coating

  • 1 cup coconut butter
  • ¼ cup cacao butter
  • 1 tablespoon runny tahini

Instructions
 

  • Place walnuts and macadamia nuts in a food process and blend until a course, sand-like consistency. Add the dates and collagen peptides and blend again, slowly incorporating the melted coconut oil until a sticky dough is formed. 
  • Gather about 2 tablespoons of the dough (or that of desired size) and roll into balls. Place on a cutting board or parchment paper-lined cookie sheet. Do this until all of the dough is used up. Place energy balls in the freezer for at least 30 minutes until cold.
  • Meanwhile, make the white chocolate tahini coating. Place the coconut butter in a small saucepan over the lowest heat. Cook for about three minutes until it has softened and become creamy (not completely melted). Add the cacao butter and continue to heat about 4-5 more minutes, stirring frequently until cacao butter is just melted and incorporated into the coconut butter. Remove from heat.
  • Transfer the mixture to a separate small bowl and add the tahini until combined. 
  • Remove the energy balls from the refrigerator and one by one, dip balls into the coating mixture. Place them back into the fridge for 10 minutes. Coat once more or until mixture is used up. Place in the refrigerator until coating has set. Store in the fridge.