Way back in June 2017, I decided to attend a meeting at CAGJ, a local food justice organization. I wanted to get more involved because I really respected their work (which also happened to dovetail nicely with the themes of my books). But, being an introvert who tends to avoid unnecessary social situations, it took me a while to work up the courage to RSVP to the meeting. The welcoming, enthusiastic email I received in response convinced me to show up, and wow am I glad I did! I’ve learned SO much and have met many wonderful and inspiring people through my involvement. In fact, I’ve been working on a recent CAGJ project that I’ll share with you soon – stay tuned!

Anyway, at that first meeting, everyone was encouraged to bring a dish to share. My offering was a tupperware container filled with these unassuming yet flavor-packed date-tahini energy bites.

Several people asked me for the recipe afterward, and I ended up making batches to share again and again. These power bites ended up accompanying us at many meetings and events. Turns out they’re just the thing you need to keep your energy up while you’re working to dismantle systems of oppression! (Or whenever you’re feeling snacky.)

Print Recipe

Date Tahini Energy Bites

Dates + tahini = MAGIC. These are a perfect mid-morning or mid-afternoon pick-me-up! The following recipe was adapted from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan. 

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Snack

Cuisine: Mediterranean, Persian

Author: Alanna Peterson

Ingredients

• 1 cup raw almonds
• 1 cup Medjool dates, pitted
• 2 TB tahini
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• 1 pinch sea salt

For Rolling

• 2 TB finely chopped or ground almonds, or almond flour

Instructions

• Add the almonds to a food processor or blender. Pulse until they are chopped into small pieces.
• Add the rest of the ingredients and blitz until it all comes together. It should resemble a sticky dough.
• Scoop out a tablespoon or so, roll into a ball, then coat in ground or finely chopped almonds. Repeat with the remaining dough.
• Store in an airtight container. These delightful nuggets keep well for several weeks in the fridge, or for several months in the freezer.

Notes

• If almonds aren’t your favorite, you can substitute any other nut you prefer.
• Medjool dates work best because they are so moist, but other varieties are fine too! If your dates are a little dry, you may want to soak in a bit of hot water before blending, in order to soften them up.
• The amounts shown here are pretty forgiving. Feel free to wing it!