Small batch No-bake Date and Tahini Balls

It’s in the middle of summer and it's been very hot! I really do not have any desire to turn on the oven, but I have a lingering to make something quick, relatively healthy and even a quick energy boost.

I figured it may be time to make no-bake something. I’ve been seeing these in Pinterest and Instagram and was waiting for an opportunity to make them. I guess these hot summers are the best time to make them.

Most of the recipes that I found have a lot of protein through nuts and sugar through honey. I wanted a better balance of carbs and protein since I often need the quick energy from carbs (and sugar) but need the long lasting replenishment that protein provides.

Enter oatmeal. Oatmeal is usually my go-to breakfast. I love the fiber content and I usually have it in our pantry.

Now, what to mix it with.

This looks like trouble... good trouble.

I happen to have Date Spread and Tahini handy. The date spread is from my “Try the World” subscription. I have not worked with date spread before and I think this would be a good recipe to try it on.

I usually have tahini during the summer because I love making tahini sauce and using it in my tuna salads since (I think) tahini lasts a bit longer than mayo in the summer heat. I have also been thinking about making cookies, but again, it’s been too hot. I guess this would be a good substitute.

I started with a small batch because I am not sure if Hubby or I will enjoy them. I have not envisioned myself getting satisfied with a couple of energy balls. In fact, I am afraid that I may end up eating all of it. Also, I want to save some of that date spread for other stuff. That said, since a number of folks seem to love these no-bake balls, I am willing to give them a try and see if I like them.

Here's what I have so far...

Mad Gourmet's No-Bake Date and Tahini Balls

Ingredients

• 1/4 cup rolled oats
• 1/4 cup tahini
• 2 Tbsp date spread
• 1 Tbsp + 1 tsp cocoa nibs

Directions

1. Toast oats on a pan (Optional - to give it some additional texture)
2. Combine tahini and date spread in a bowl until it is thoroughly mixed.
3. Add oats and cocoa nibs. (I added them gradually to ensure an even mix)
4. Roll into balls about an inch in diameter.
5. Cover and put dough in the freezer or refrigerator until firm.

Verdict

I love this recipe. With the combination of dates and tahini, each bite can transport you to Turkey or somewhere in the Middle East.

This is the perfect snack after my martial arts class. Two balls are surprisingly filling for a snack. The blend of carbs and protein are a great post-workout recovery snack. The addition of the date sauce give it a natural sweetness and cocoa nibs the additional crunch. I am not sure if toasting the oats is needed, since it softens once its mixed in.

I love that its quick and relatively easy to make. I think it took me about 20 minutes to make the first batch, because I was thinking of what to do next. I can imagine that this will take me half that time once I get the recipe down.

Give it a try and let me know what you think. My next step – try it with Peanut Butter. Oh my!

Tahini Tuna Salad

I love experimenting with ingredients that I am not familiar with. My husband, who does the grocery shopping for us, usually does not want to go to the store with me because it takes me forever. I stroll through the aisles and check out new products and then research how I can use them.

It is in one of those exploration trips where I found tahini. Tahini is sesame seed paste and is used in hummus or baba ganoush. I was intrigued and curious on how to use it.

Unfortunately, I am not a hummus person and I was not in the mood for eggplant. So, I had to look for other options.

I found this Tahini Tuna salad recipe in About.com and it looks like an easy one to start with. It is also appropriate since now that it’s getting warmer, I am making more sandwiches for lunch. I can make a small batch of this Middle Eastern version and see if I like it.

Making tahini tuna salad also involves making tahini sauce. Per the About.com recipe, ‘tahini sauce is thinner and used in pita sandwiches, marinades, and dips.’ Tahini sauce is very easy to make. One can store it in an airtight container in the refrigerator and it will keep for about two weeks.

I can see what other things I can make with tahini sauce. Using my recipe below, you will get left over Tahini Sauce, but that is not really a bad thing. I can give you some tips on what to use it with.

Also, since I found it difficult to find this recipe, I will post it here for your convenience. And of course, in the tradition of Mad Gourmet, I made some minor modifications.

Try it and see what you think.

Mad Gourmet’s Tahini Tuna Salad

Adapted from the Tuna Salad with Tahini and Tahini Sauce recipe in About.com

Ingredients

For the Tahini Sauce (makes about a cup)

• 1/2 cup tahini (sesame seed paste)
• 3 gloves garlic, crushed and minced
• pinch or two of salt
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 teaspoon parsley, finely chopped (optional)

For the Tuna Salad

• 3 to 4 Tbsp of Tahini Sauce depending on taste
• 1 5 oz. can of tuna, drained
• 1 - 2 Tbsp yellow onion, chopped (I just eyeballed it)
• handful of walnuts (optional)
• cayenne pepper, to taste (optional)
• lemon juice, to taste (optional)

Directions

Making the Tahini Sauce

1. Combine garlic and tahini. Add kosher salt.
2. Add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.
3. Mix in parsley, if using.
4. Serve immediately or refrigerate. 

Making the Salad

1. Chop onions, rinse and set aside.
2. Open can of tuna, drain and flake in a medium bowl.
3. Add onions and walnuts, if using and the desired amount of tahini sauce.
4. Mix well until all ingredients have combined.

Verdict

The original tuna salad recipe called for chopped tomatoes and lettuce, but I opted to serve them with the sandwich – like a deconstructed version. I loved it. It gave a needed freshness and texture. I also added walnuts for the same reason.

I really enjoy this recipe. Once you have the tahini sauce, the tuna salad is super easy to make and delicious. In fact, I used some of the leftover tahini sauce for a second batch of tuna salad.

I also used the tahini sauce as a condiment for a veggie burger (instead of mayo or mustard) and dressing for a (single serve) pasta salad. It was excellent!

This will definitely be part of my sandwich rotation.