One of the main ingredients in this recipe is tahini. Tahini is a paste made from ground sesame seeds. It’s extremely versatile and can be used in cooking sweet and savory dishes. Even better, it’s packed with essential vitamins and minerals!
There are two main types of tahini: hulled and unhulled. Unhulled tahini is best as it’s made from the whole sesame seed, leaving its nutritional value intact. Hulled tahini is stripped of many of its nutrients.
Here are just a few of tahini’s healthy components:
  • It’s rich in minerals such as phosphorus, lecithin, magnesia, potassium and iron.
  • It’s a good source of Methionine, which aids in liver detoxification.
  • It’s one of the best sources of calcium out there.
  • It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
  • It has 20% complete protein, making it a higher protein source than most nuts.
  • It’s easy for your body to digest because of its high alkaline mineral content.
  • It is high in good (unsaturated) fat (including essential omega 3 fatty acids).

These raw balls are made up in no time and provide you with a lot of healthy energy- plus, they taste so good that even your kids will enjoy them.


Step 1. Process the activated seeds (activating/soaking them increases the uptake of minerals dramatically and makes them more digestable) and fruits

Step 2. Add cacao, tahini and coconut.

Step 3. Form balls and roll them in desiccated coconut.

Simple. Fast. Wonderful. Healthy.

Raw Seeds & Fruit Energy Balls
Prep time:
Total time:
Serves: 12-14
  • 1/4 cup activated sunflower seeds (soaked overnight in salted water, then rinsed well and drained)
  • 1/4 cup activated pepitas
  • 1/4 cup dried low sugar cranberries
  • 1/4 cup dried apricots, sulfite free
  • 1/4 sultanas
  • 1 tbsp raw cacao powder
  • 1/4 cup unhulled tahini
  • 2 tbsp organic coconut flakes
  • dried desiccated organic coconut to coat balls
  1. In a food processor, combine the seeds and the dried fruits. Process until well combined, for about 1 minute.
  2. Add cacao powder, tahini and coconut flakes and process for another two minutes until well combined.
  3. With moist fingers, form small balls. Coat half of them with the desiccated coconut.
  4. Store in a closed container for up to a week.


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