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No Bake Ginger Tahini Protein Balls (Without Oats)

These no-bake tahini protein balls are a smoky, nutty treat, perfect for spooky fall activities or low histamine snacking anytime. They use two different types of sesame & a bit of honey to get that satisfyingly umami flavor with no protein powder and no oats— now that’s hard to beat!

About this recipe

Nut & Seed Based Snack. It can be hard to find tolerated protein sources, especially if you’re eating low histamine vegan. These protein balls are the perfect solution to that, coming in around 8-10 grams of protein per ball (depending on substitutions & brands).

Balanced Fiber & Protein. Thanks to the nut meal and various seeds, these protein balls are relatively high in both protein and fiber, helping you balance out meals on difficult days.

Versatile Recipe. Feel free to substitute the hazelnut meal for another nut or seed meal, and change up the sweetener and some of the add-ins for your own tastes.

Ingredients

Nut Milk Pulp: similar to nut meal, nut milk pulp is the stuff leftover after making homemade nut milk. To make these tahini protein balls nut-free, simply use a seed meal or make a seed-based milk and use the meal leftover from that.

Tahini: often thought of as simply sesame seed butter, tahini is so much more than just ground hulled sesame seeds. It’s also commonly used to add heft and flavor to hummus and other dips, as well as a bit of plant-based protein.

Black Sesame Paste: this dark, roasty paste is sweetened with honey and made from whole black sesame seeds, which offer an abundance of flavor as well as nutrients and a nice texture. The flavor of sesame seeds is so uniquely savory that in Korean there’s actually a term for things that taste sesame-like, which is more generally used for a nutty umami flavor.

Honey (or Date Syrup): there are a multitude of low histamine sweeteners you can use in desserts, but by far my favorite is manuka honey. Not only is it great for the digestive system, but manuka honey has been proven to lessen allergy symptoms, like those of histamine intolerance.

Candied Ginger: if you can’t tolerate the sugary store-bought option, you can make your own candied ginger with coconut sugar and a bit more bite.

How to make tahini protein balls: step-by-step instructions

Step 1. Add nut meal, hemp, and chia seeds and lightly blend in a high-powered food processor for 10-15 seconds on low, to further grind the nut meal and break up any chunks.

Step 2. Add the tahini, black sesame paste, honey, candied ginger, vanilla powder, and salt (not the water), and then blend in 5-second pulses for half a minute.

Step 3. Add one Tablespoon of water and blend for another 15-20 seconds. If the mixture isn’t yet forming a dough-like texture, add another 1/2 tablespoon of water and repeat that process until a dough forms that’s sticky enough to form into balls but not so thin that they lose their shape.

Step 4. Refrigerate the dough for 10-15 minutes, then take it out and form it into balls, coating each one in a bit of chia seeds to keep them from sticking, and then refrigerate for 10 more minutes on the parchment, and eat or enjoy as desired.

Recipe notes & tips

No Black Sesame Paste. If you don’t have any black sesame paste, you can replace those 4 Tablespoons with 3 Tablespoons more tahini or nut butter, and 1 Tablespoon more of your liquid sweetener.

Swapping out the Nuts. To use different nuts for the nut meal or replace the chia or hemp seeds, just make sure the chosen nuts/seeds are similar in shape to the ones you’re replacing, and preferably raw but soaked. Check out my guide to low histamine seeds and nuts.

Storing the Protein Balls. You can freeze these protein balls for up to one year (or refrigerate for up to 1 week). To defrost them, simply leave them at room temp for about two hours, then enjoy.

What to do with protein balls

  • enjoy them as a breakfast on-the-go
  • keep them in the office fridge for a simple low histamine snack
  • rely on them as a vegan low histamine protein source (replacing the honey for date syrup)
  • use them as a base for a ‘quick crumble’ by pressing them into a bowl, topping with frozen fruit, and heating for 5 minutes in the toaster oven at 350°F (175°C), then topping with the granola of your choosing

Homemade Tahini Protein Balls Recipe Card

As always, if you like the recipe, I really appreciate a review or comment!

No-Bake Ginger Tahini Protein Balls

No-Bake Ginger Tahini Protein Balls

Yield: 8 large balls
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 20 minutes
Total Time: 35 minutes

Black-tinted tahini protein balls with a toasty, savory flavor and sweet undertone, each packing 8-10g of complete proteins!

Ingredients

Instructions

    1. Add nut meal, hemp, and chia seeds and lightly blend in a high-powered food processor for 10-15 seconds on low, to further grind the nut meal and break up any chunks.
    2. Add the tahini, black sesame paste, honey, candied ginger, vanilla powder, and salt (not the water), and then blend in 5-second pulses for half a minute.
    3. Add one Tablespoon of water and blend for another 15 seconds. If the mixture isn't yet forming a dough-like texture, add another 1/2 tablespoon of water and repeat that process until a dough forms that's sticky enough to form into balls but not so thin that they lose their shape.
    4. Refrigerate the dough for 10-15 minutes, then take it out and form it into balls, coating each one in a bit of chia seeds to keep them from sticking, and then refrigerate for 10 more minutes on the parchment, and eat or enjoy as desired.

Notes

SESAME PASTE. If you don't have any black sesame paste, you can replace those 4 Tablespoons with 3 Tablespoons more tahini or nut butter, and 1 Tablespoon more of your liquid sweetener.

CHANGING NUTS. To use different nuts for the nut meal or replace the chia or hemp seeds, just make sure the chosen nuts/seeds are similar in shape to the ones you're replacing, and preferably raw but soaked. Check out my guide to low histamine seeds and nuts.

STORAGE. You can freeze them for up to one year (or refrigerate for up to 1 week). To defrost them, simply leave them at room temp for about two hours, then enjoy.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 269.7kcalTotal Fat: 20.41ggSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 129gCholesterol: 20mgSodium: 64.23mgmgCarbohydrates: 17.91ggFiber: 29gSugar: 8.62ggProtein: 7.77gg

Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.

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