A fun spin on a classic THM recipe, these tahini energy balls require zero cooking, are packed full of protein and will give you energy all day! They come together in 10 minutes and are easily portable for a snack on-the-go.

Did you know that the most popular recipe on THM are my no-bake oatmeal protein energy balls? For good reason too! They’re delicious, nutritious and SO easy to make. That’s kind of my jam. I love anything that packs a punch and can be made in minutes. No slaving away in the kitchen for hours!

However, in the last few months I’ve heard from some of you that you wanted to see a nut-free version of that recipe. Which of course made my mind immediately go to one of my favorite foods: tahini. If you’re an avid THM blog reader, you’ll know I’m obsessed with tahini. Any chance I get to share a recipe with tahini, I’m down. I’ve shared a Tahini Date and Cinnamon Smoothie, Tahini Butter Cups with Honey Candied Cereal, and Chocolate Chip Tahini Bars… among many others!

Tahini is such a nutritious and versatile ingredients when it comes to recipes. I can’t help myself! It is the perfect addition to these protein balls. It adds a hint of savory to the otherwise sweet ingredients.

What is Tahini?

Tahini is a paste or “butter” made from ground sesame seeds. Seriously, that’s it! I’ve never tried to make my own because you can find it in most major grocery stores by the other nut and seed butters. It is a great nut butter substitute for anyone with a nut allergy or for kiddos in a nut free school. Not to mention, it’s also super high in protein so make a great addition to these energy balls.

Plus tahini + honey reminds me of sesame snaps which were one of my favorite sweet treats growing up!

Ingredients in Tahini Energy Balls

• rolled oats – the base of these energy balls.
• tahini – you’ll find this by the other nut butters in the grocery store.
• honey – a natural sweetener to make these snacks extra addicting 😉
• milk of choice – I typically use oat milk or almond milk but any milk works!
• chia seeds – helps bind the balls together and adds healthy fats and fiber.
• vanilla extract – a delicious flavor enhancer.
• cinnamon – the perfect spice pairing.
• salt – to bring all of the flavors together.
• chocolate – I like chopping up a dark chocolate bar but using chocolate chips will also work.
• protein powder or coconut flour – both protein powder and coconut flour work great in these balls! Protein powder will add a little bit more protein but both are great options. My favorite brands of protein powder are: Garden of Life Raw Organic Protein (in Vanilla) and Vega Sport Protein Powder (in Vanilla).

Customize this recipe!

I’m all about that customization and helping you guys to make my recipes your own.

• Not a fan of tahini? You can sub any seed or nut butter!
• Chocolate ain’t your thing? Mix in some chopped raisins or other dried fruit.
• Want a double-dose of chocolate? Sub in chocolate protein powder! This recipe works with both whey and plant-based protein powder though you may need to adjust the amount of non-dairy milk depending on which brand you use.

There’s only two things you cannot sub in this recipe: oats and honey. Oats are the base of the recipe so I wouldn’t recommend subbing with any other grain. Honey is the primary binder and we haven’t found other sweeteners to work as well. We’ve tried them with maple syrup and they just didn’t stick as well so proceed with caution.

How to Make Tahini Chocolate Protein Energy Balls

STEP 1: Mix together the tahini, honey, vanilla, cinnamon, salt and protein powder or coconut flour in a bowl, stirring to combine.

STEP 2: Add in the chia seeds, oats and chocolate. Stir to combine.

STEP 3: Pour in the milk 1 tablespoon at a time until the mixture comes together into a sticky ball. I have found that I usually need ~2 tablespoons when using coconut flour and closer to 4 tablespoons when using protein powder.

STEP 4: Roll the mixture into balls with your hands.

How to Store Protein Balls

Store your protein balls in an airtight container in the refrigerator for 1-2 weeks. You can also freeze for longer storage.