• 2 cups walnuts (you can substitute almonds or cashews)
  • 1 cup dates, pitted
  • 1/4 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1 tsp. vanilla extract
  • 2 TB cacao powder
  • 2- 3 TB tahini
  • Black and white sesame seeds to coat


In a food processor fitted with an S-blade combine walnuts, dates, sea salt, cinnamon, cardamom, vanilla, cacao, and tahini. Process until mixture is fine and comes together into a ball when you squeeze it in your hand. Roll 2 tablespoons of the mixture into a ball. On a small plate combine black and white sesame seeds. Roll each ball into the seeds to coat. Store in the refrigerator for up to 1 week or the freezer for 2 weeks.