The Forest Feast Hits the Road
In the latest edition of her The Forest Feast series, cookbook author and artist Erin Gleeson goes the extra mile, drawing inspiration from around the Golden State.
Easy
When traveling with kids, it’s great to have healthy snacks on hand. These energy balls are just sweet enough that they’ll eat them, but filling enough to keep them happy until the next meal. I also make these to send in school lunches since they are nut-free.
Ingredients
- 1 cup (145g) dates
- ½ cup (120 ml) tahini
- 1 cup (85g) oats
- ¼ cup (60 ml) honey
Instructions
Tahini Balls
Makes about 25 balls
1. Blend all ingredients in a food processor. Pulse the mixture at first to get it well incorporated. It may be crumbly but it should stick together like a dough when pinched. Depending on the consistency of your tahini, you can add another spoonful of oats if the dough seems wet, or honey if it seems dry. The dough should be easy to roll into balls.
2. Roll into approximately 1-tablespoon balls & roll each in sesame seeds.
Recipe and photos reprinted with permission from The Forest Feast Road Trip by Erin Gleeson, copyright 2021. Published by Abrams, an imprint of ABRAMS The Art of Books. Featured in Edible Silicon Valley Issue 34 Spring 2022, read this recipe in our digital magazine edition here.
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