Posted on November 07 2018
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.