Honey & Tahini Balls before they are rolled in sesame seeds.
Cute as a button after.
These delicious Honey and Tahini Balls come courtesy of Lola Berry who was on Everyday Gourmet with Justine Schofield a little while ago. The minute I saw it I knew I had to make them.
The original Honey and Tahini Balls recipe calls for four times my portions but I thought that was way too much. You could make up to 100 balls with that much. With the portions I have below I made about 20 Honey and Tahini which is perfect.
These are delicious on their own and even tastier rolled in sesame seeds. The original recipe calls for them to be toasted but I couldn't be bothered so just rolled them in fresh sesame seeds. Super yum.
Just note they don't stay lovely and round after you have rolled them out. They do sink a bit to a button shape but they are still delicious.
Honey & Tahini BallsMakes 20
1/4 cup honey
1/4 cup tahini
2 tablespoon roughly chopped mixed nuts
Sesame seeds to roll in
Mix honey and tahini together until smooth and well combined.
Stir in mixed nuts.
Roll into balls. I used my 1 teaspoon spoon and then rolled them into balls so they could all be as uniform as possible and then rolled them through the sesame seeds.
Store in fridge to set.