Miso-Tahini Energy Balls with Toasted Sesame

Toast 3 tbsp sesame seeds in a dry skillet over medium heat, shaking constantly, until they turn pale gold and smell nutty, about 3 minutes; tip onto a plate to stop the cooking.

Place 1 cup pitted Medjool dates in a bowl and cover with hot water for 8 minutes to soften, then drain thoroughly.

In a food processor, pulse 1 cup rolled oats until half remains coarse and half becomes a fine flour, about 8 short pulses.

Add the softened dates, 1/3 cup tahini, 1 tbsp white miso, 1 tsp freshly grated ginger, and 1 tsp vanilla extract to the processor.

Blend for 45–60 seconds, scraping down twice, until the mixture pulls away from the sides and forms a sticky, cohesive dough.

If the dough feels dry, drizzle in 1 tbsp maple syrup and pulse again until it clumps when pressed between your fingers.

Scoop tablespoon-sized portions and roll firmly between your palms into smooth 1-inch balls, about 16 total.

Roll each ball in the toasted sesame seeds, pressing gently so the coating adheres on all sides.

Refrigerate uncovered on a parchment-lined tray for 30 minutes to firm up, then transfer to an airtight container.