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Tahini Seed Balls

A wee while back, I visited a pre-school to teach parents about healthy lunchbox foods and the importance of nutritious foods for children. Given that this particular pre-school has a nut-free policy, I developed this nut-free tahini seed ball recipe for the parents and their children. It went down a treat!

These make a great wee snack in a lunchbox or as an after-school snack when the children get home. They are also perfect for adults as a snack or after exercise to break the gap between meals.

I like to make a big batch and keep them in the freezer, simply taking out 1-2 at a time. They are a great source of healthy fats and protein and provide long-lasting energy for energetic littlies!

Tahini Seed Balls

Makes ~22 balls


  • 1 cup pumpkin seeds (option is to use 1 cup almonds if not nut-free)

  • 1/2 cup mixed sunflower seeds, flaxseeds and chia seeds

  • 4 large Medjool dates, pips removed (or use 6 dried figs or apricots)

  • 3 Tbspn tahini (option is to use nut butter if not nut-free i.e. peanut butter)

  • 3 Tbspn pure maple syrup

  1. In a high-powered food processor (or Nutribullet), place the seeds and pulse until they are broken down to a crumbly texture.

  2. You may need to use a spoon to help mix everything together. Have a little taste of the mixture to see if it needs anything else added.

  3. Take teaspoons of the mixture and roll into little balls. Place the balls into a container lined with baking paper for easy storage. I separate each layer with another piece of baking paper.

  4. They will keep in a sealed container in the fridge for about a week or much longer in the freezer.


Gluten-free, dairy-free, nut-free

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