Lemon, Tahini & Coconut Bliss Balls

These lemon & tahini protein balls are a refreshing break from the standard chocolate flavored protein balls. Personally, I love the flavor of citrus in sweets, so these lemon, tahini protein balls offer the perfect balance of sweet and savory.

The method for making these protein balls will be influenced by the type of blender that you have. If you own a whizz bang Vitamix or equivalent, then you will not need to blend the mixture much at all. If you have a less powerful blender than you will need to give the mixture a really good blend to bring everything together. This may mean that the later type of blender results in a dough that needs a touch more liquid. Overall, its about seeing how your mix goes and adding a little more here and there as needed.

 

Benefits

  • The low date content in these protein balls keeps them low in sugars creating a well balanced snack option. Too many protein balls on the market are filled with at least 50-60% dried fruit which is a large amount of sugars for a regular snack option.
  • I have used hulled tahini in these protein balls as the flavour is more neutral than unhulled. You could also use black tahini if you liked. Other options that would work well are cashew paste and macadamia paste.
  • These lemon & tahini protein balls are filled with healthy fats and sustaining protein. This makes them a smart choice for an afternoon snack to help carry you through to dinner without demolishing the fridge when you walk in the door at night.
  • Flaxseeds are a terrific source of lignans and plant based omegas. Lignans have been studied in regards to their anti cancer activity due to their ability to block growth factors that stimulate blood vessel growth in tumours.

 

Ingredients

  • 1 cup pitted medjool dates
  • 1 cup desiccated coconut, plus extra to roll (optional)
  • 1/4 flax seed
  • 1/4 sunflower seed
  • 1/2 cup vanilla protein powder
  • 1/4 cup hulled tahini
  • 1/2 cup coconut oil
  • 2 teaspoons lemon zest

 

Instructions

  • Process the dates in a food processor until they form a paste.
  • Add the coconut and almond meal and process until fine crumbs form.
  • Add the tahini, coconut oil and lemon essential oil and process until well combined. The mixture should stick together when rolled into a ball. If it’s too dry add more coconut oil. If it’s too wet add more desiccated coconut.
  • Roll the mixture into tablespoon sized balls. Set aside in the fridge for at least 30 minutes to set.

Sachi Doctor

Elemental Alchemy, 90 Rio Vista Avenue, Oakland, CA, 94611

Sachi Doctor is an Ayurvedic practitioner and holistic health coach who founded Elemental Alchemy with the mission to provide a resource for those navigating their way towards optimal mind-body health.

Diagnosed with an autoimmune disease at a young age, Sachi has spent over twenty years exploring different health modalities, treatment plans, diets and mindfulness practices to help alleviate chronic pain and restore balance.

After years of looking to others for a model of health with no relief, Sachi realized that the answers she sought were not hidden in someone else’s prescription for wellness but unique to her, and that the first step towards discovery was actually tuning out what was right for others and tuning into herself.

As she tapped into the wisdom of her own body, she discovered that the elements foundational for health  — the blueprint she so fervently sought — was within her, within each of us. Since then Sachi has been passionate about helping others also cultivate clarity and inner wisdom for vibrant health.

In addition to her Ayurvedic and nutrition education, Sachi has completed over 800 hours of yoga teacher training and continues to study with her mother, her first yoga teacher, for whom these practices are a way of life.

Sachi is a board member of the Prison Yoga Project at San Quentin State Prison and serves as an ambassador for Yoga Gives Back, a non-profit that raises funds within the US yoga community to support microcredit programs for women in India. She holds a Msc in Development from the London School of Economics.