All you need to throw together these nutrient dense, satisfying, and energizing Tahini Espresso Chip Go Go Balls are some quality ingredients, a food processor (I used a mini one, nothing fancy), and your hands!

What I love about these balls are the variety of flavors you can make by combining whatever you have on hand. Keep the ratio of the dates, nut/seed butters, nuts, oat flour, maple syrup, coconut oil, coconut shreds and feel free to vary your add-ins! For example, this recipe adds in cacao nibs, instant coffee, and vanilla to provide the espresso chip flavor.

You could try swapping the cacao nibs for dried cherries, the instant coffee for cacao powder, and the vanilla for almond extract to make chocolate cherry almond balls!

The possibilities are truly endless. I love having these on hand for a sweet treat, a quick fuel-up before a workout, or as a quick on-the-go refuel after a workout.

Recipe

Yield: about 12 balls (depending on size)

Ingredients

• 1/4 cup cashews, grind in food processor

• 1/4 cup walnuts, grind in food processor

• 1/2 cup coconut shreds

• 1/2 cup oat flour

• about 3 tbsp cacao nibs, lightly ground in food processor

• 3 packets instant coffee (I used Four Sigmatic)

• 2 tbsp coconut oil, melted

• about 3 tbsp tahini

• about 2 tbsp almond butter

• 6-7 dates, chopped in food processor

• 2 tsp vanilla extract

• 2 tbsp maple syrup

• sea salt

How To

• Mix everything together, starting with the nuts, coconut shreds, oat flour, cacao nibs, and instant coffee.

• Then add the coconut oil, tahini, almond butter, dates, vanilla, maple syrup, and sea salt.

• Using your hands, mix everything together until a dough forms. If it feels too wet/sticky, feel free to add more oat flour. If it feels too dry/crumbly, feel free to add more melted coconut oil or nut butter.

• Roll into 1" balls.

• Store in the fridge for about 1 week. These also freeze well if you want to make extra for later!