Tahini, oat and dark chocolate bliss balls
These bliss balls are one of those recipes that earns its place in permanent rotation. They take fifteen minutes, require no oven, use ingredients you probably already have, and deliver exactly what a cold winter afternoon demands: something sustaining, genuinely nourishing, and deeply satisfying.
The tahini provides protein and a wealth of minerals including calcium, iron and magnesium. Rolled oats offer slow-release energy that keeps you from the biscuit tin an hour later. And a small amount of good-quality dark chocolate makes the whole thing feel like a treat rather than a health food. Because at Hopewood, we believe it can be both. This recipe makes approximately 16 balls, takes 15 minutes to prepare plus 30 minutes chilling.
- 1 cup rolled oats
- ½ cup unhulled tahini
- 3 tablespoons raw honey or pure maple syrup
- 2 tablespoons cocoa powder or cacao
- 50grams good-quality dark chocolate (70% or above), finely chopped
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- A pinch of sea salt
- 1–2 tablespoons water, if needed to bring the mixture together
- Extra cocoa powder, desiccated coconut or sesame seeds for rolling (optional)
- Place the rolled oats in a food processor and pulse a few times until roughly broken down but not powdery because you want some texture remaining. Alternatively, leave them whole for a chewier ball.
- Combine the oats, tahini, honey or maple syrup, cocoa powder, chia seeds, vanilla, and sea salt in a large bowl. Mix well with a spoon or your hands until a cohesive mixture forms. If it seems too dry, add water one tablespoon at a time. If too wet, add some extra oats.
- Fold through the chopped dark chocolate.
- Roll the mixture into balls roughly the size of a large walnut, approximately one heaped tablespoon per ball. Roll in extra cocoa, coconut, or sesame seeds if you like.
- Place on a tray lined with baking paper and refrigerate for at least 30 minutes until firm.
- Store in an airtight container in the fridge for up to two weeks, or freeze for up to three months.
Hopewood tip: Add a tablespoon of maca powder for an adaptogenic boost, a teaspoon of ground ginger for warmth, or swap the dark chocolate for dried cherries or goji berries. These are wonderfully portable for lunchboxes, desk drawers, or post-walk snacks on a cold afternoon.
