Recipe: No-Bake Tahini-Date Energy Balls

(Image credit: Joe Lingeman)

If you’ve ever snacked on tahini-stuffed dates topped with a pinch of flaky salt, and maybe even a sprinkle of shredded coconut, you know it’s nearly impossible to eat just one. With a balanced flavor that’s nutty and sweet, with the slightest hint of saltiness, this is a treat that has a lot going for it.

But blitz it together, throw in some cashews, and roll it into bite-sized balls, and this snack suddenly becomes the best version of itself.

The Portable, Make-Ahead Snack for an Afternoon Pick-Me-Up

File these energy balls under low-effort, big-reward recipes. With just a handful of ingredients and your food processor leading the charge, they are a breeze to pull together. In fact, if you’ve got a lot of hungry snackers in your house or you’re into batch cooking as much as I am, then go ahead and make a double batch. Made with dried fruit, nuts, and tahini, they keep well for a couple weeks in the fridge, or up to a couple months in the freezer.

(Image credit: Joe Lingeman)
58 Ratings

No-Bake Tahini-Date Energy Balls



  • 1 1/2 cups

    pitted Medjool dates (12 to 14)

  • 1/3 cup

    raw cashews

  • 1/4 teaspoon

    kosher salt

  • 1/8 teaspoon

    ground cardamom

  • 3 tablespoons


Coating options:

  • 1/4 cup

    unsweetened shredded coconut

  • 3 tablespoons

    toasted sesame seeds



  1. Line a large plate with parchment or wax paper; set aside.

  2. Place the dates, cashews, salt, and cardamom in a food processor fitted with the blade attachment. Process until the dates and nuts are broken down and clump together, about 1 minute. Add the tahini and process until incorporated, about 20 seconds.

  3. Using a spoon or cookie scoop, measure 1 tablespoon of the mixture. Roll between the palms of your hands to form a ball, then place on the plate. Repeat with the remaining mixture.

  4. Place the shredded coconut and/or sesame seeds in a shallow bowl. One by one, roll the energy balls in the topping until fully coated. Return to the plate. Cover with plastic wrap and refrigerate at least 1 hour or up to overnight before serving.

Recipe Notes

Storage: The energy balls can be stored in an airtight container in the refrigerator for up to 2 weeks of frozen for up to 3 months.