These delicious balls are tiny bursts of colour and flavour, excellent for brightening boring lunch boxes and bringing nutritious wow! to birthday parties.
Makes 12 balls | GF/DF/VV
- 150g black sesame seeds
- 150g dates
- 75g desiccated coconut
- 3 tablespoons black tahini
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon maple or brown rice syrup
- 1 tablespoon coconut oil
- 50g dried mango
- 50g dried orange apricots
- Extra black sesame seeds for rolling
Place the black sesame seeds, dates, coconut, tahini, salt and vanilla into a high speed blender and process to a fine crumb.
Add the maple or rice syrup and the coconut oil. Blend until the mixture forms a sticky dough.
Roll the mixture into 12 x 35g balls.
Soak the mango and apricots in boiling water for 20 minutes to soften. Drain, and squeeze out excess water, then finely dice. Divide this mixture into 12 x 10g balls
To make the Tiger Balls, flatten out a black ball in the palm of your hand. Lay a smaller ball of mango/apricot mix in the centre and wrap the black dough up around the orange filling.
Roll into a smooth ball, and then roll in a bowl filled with extra sesame seeds.
Refrigerate in an airtight container.