Tahini, Mulberry & Cacao Fudge Balls

| 4 August 2020

We are sharing one of our favourite fudge ball/ energy ball recipes that does not require any equipment, just a bowl and a wooden spoon. These beauties take 10 mins to make and are so, so worth it. Feel free to double (or triple) the recipe, as they do disappear very very fast! These beauties are coated in blue spirulina, just because we had some on hand while making them – use your imagination to choose your coating ingredients, or just leave them naked.



Serves 2

60g tahini

20g black tahini (optional)

4 tbsp of maple syrup or date syrup, carob syrup, etc.

20g white or back mulberries

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

40g cacao powder

15g mesquite (white carob)

20g creamed coconut, chopped in small pieces

small pinch of unprocessed sea salt



First, combine all the wet ingredients, including tahini’s, maple syrup, vanilla extract. Then gradually add the dry ingredients and a pinch of salt. Start mixing vigorously with a wooden spoon until you get a crumbly consistency. Then, using your hands with a bit of pressure start forming the balls. Choose to coat them or keep them naked. Freeze for 30mins for the ultimate flavour experience.