These sesame energy balls are a fun healthy snack and so easy to make as a no bake recipe that comes together in just 30 minutes! Healthy and hearty from oats, tahini and flaxseed, they are the perfect on-the-go protein balls.
We all need some snacks that are quick to make, grab and package up for picnics, car journeys or perhaps just a mid-afternoon treat. Energy balls are such a good choice as they are packed with healthy ingredients and suitable for kids and adults alike.
You can find lots of choices on my energy balls page including my oatmeal bliss balls, turmeric ginger energy balls and coconut energy balls. All easy no bake recipes and so tasty!
These sesame seed energy balls are made with tahini for extra sesame taste! So delicious, and perfect as an on-the-go treat. A very simple recipe that doesn't require any bake time. Just 30 minutes to make your sweet treat!
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Why this recipe is so good
All the sesame goodness! I've doubled up on the sesame goodness here so we have tahini energy balls coated in sesame seeds. So creamy and delicious.
Healthy snack. Perfect to full you up until lunch time or dinner time! The oats make these quite hearty, as does the tahini and flax.
No bake energy balls. No oven or cook time, simply blend the ingredients, allow to chill and then form your balls!
Protein energy balls. With tahini, almond butter and sesame seeds these energy balls provide a good source of plant-based protein.
Ingredients
Find all the ingredients and their quantities in the recipe card below, but a few pointers on some of them:
- Oats - I suggest using rolled oats and, if required, gluten free oats such as the Bob's Red Mill gluten free organic old fashioned rolled oats.
- Sesame seeds - for this recipe be sure they are plain, unsalted seeds, that haven't been roasted or flavoured in any way.
- Milled flaxseed - you want the milled flax rather than whole seeds. I always use the Linwoods cold milled flaxseed.
- Tahini - I suggest using light tahini for its lighter and more creamy taste. You also need the tahini to be more runny in consistency (it can thicken if it's been in the pantry a while) so it helps bind the energy balls.
Swaps and substitutions
Swap cinnamon for cardamom. My low histamine readers may wish to use cardamom instead (or leave out spice altogether). Cinnamon is debated in terms of histamine, rating as low on the SIGHI list, but higher on other lists.
Increase the spice. If you love a more spicy energy ball, then add a pinch more spice!
Step by step instructions
No bake time or cook time, all you need to do is blend, chill and shape your energy balls!
Step 1
Add the oats and milled flaxseed to your food processor and pulse blend until they form into a grainy texture. Add all the other ingredients, other than the sesame seeds that will be used to coat the balls (image 1).
Step 2
Blend the mixture until it forms a thick sticky dough (image 2).
Recipe tip: take a small piece of the dough and roll in your hands to check that it is sticky enough to form a ball. If not, add a little more maple syrup and/or tahini and blend again.
Step 3
Form the dough into a ball and transfer to a bowl (image 3). Cover and place in the fridge for 20 minutes. This helps it stick together and makes it easier to form into balls.
Step 4
Roll the dough into small energy balls. This recipe makes around 8-9 balls. Then sprinkle sesame seeds on a chopping board or plate. Roll each ball in the sesame seeds so they are coated (image 4).
Then enjoy your healthy snack!
Recipe tips and notes
Adjust the amount of spice to taste. My low histamine readers may prefer to use cardamom, as noted above.
Don't skip the chill in the fridge step! This helps the dough stick and makes it easier to roll into balls.
Use an alternative nut or seed butter. If almond butter doesn't work for you then something like macadamia butter will work well.
Frequently asked questions
Most energy balls are a good source of protein, but it depends on ingredients used. If they contain nuts, seeds or oats they are a good source of plant-based protein.
You can either roll energy balls in your hands or use a cookie scoop to form your balls.
No you don't have to coat the balls, have them without the seeds if you prefer!
Equipment needed
Food processor - to blend and form the 'dough' for the energy balls.
Cookie scoop - optional, you can either use this or your hands to roll the balls.
Bowl - to chill the 'dough' in the fridge.
A note on allergens
Just a note that sesame is a known allergen, so must not be consumed if you know you do not tolerate.
Also, if you are on a low histamine diet, please note that sesame scores 1 on the SIGHI list. I know many people use sesame without any issues, which is why I make recipes using this and tahini, but please only try the energy balls if you know you tolerate well.
More energy balls
Find lots of healthy and tasty energy balls, including my carrot cake bliss balls and cardamom pistachio energy balls. Some recent recipes to try out:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating if you tried the recipe!
Recipe
Sesame energy balls
Equipment
- Food processor
- Bowl
- Cookie scoop optional
Ingredients
- 1 cup oats
- ½ cup tahini
- ¼ cup almond butter or other nut or seed butter
- ¼ cup maple syrup
- ⅛ cup milled flaxseed
- 4 tablespoon sesame seeds divided
- ½ teaspoon cinnamon optional
Instructions
- Blend the oats and milled flaxseed in the food processor until they form into a grainy texture. Spoon in the other ingredients, except for 3 tablespoon of sesame seeds.
- Blend the mixture until it forms into a sticky 'dough' texture. Take a small piece out and check that it is sticky enough to hold together if rolled into a ball. If required, add a little more tahini and/or maple syrup to make it more sticky.
- Transfer the 'dough' to a bowl, cover, and set aside in the fridge for around 20 minutes.
- Roll small pieces of the mixture into balls, or alternatively use a cookie scoop. The dough should make around 8 balls.
- Sprinkle sesame seeds onto a plate or board and roll the balls in them to coat.
Notes
- Adjust the amount of spice to taste.
- Check that the 'dough' is sticky and will roll into a ball that holds together before chilling it in the fridge. If not, add a little more maple syrup or tahini and blend again.
- Don't be tempted to skip the chilling in the fridge step! This helps the 'dough' stick together and roll into balls more easily.
- You may need to scrape the sides of the food processor down a few times. A spatula is a good tool to use for this.
- sesame seeds (and tahini), which scores 1. Note that sesame is a potential allergen, and only use if you know you tolerate well.
- almonds (for the almond butter), which scores 1.
- cinnamon scores 0 on the list, but is higher on other lists.
- flaxseed isn't rated on the SIGHI list.
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