Nut-free friends, this one’s for you! We’re no strangers to energy bites (and cake bites… and cookie bites…), but a nut-free version of these snackable treats was long overdue!
With dates, tahini, pumpkin seeds, and hemp seeds, these tasty snacks are nutrient-packed and SO easy to make! They’re perfect for lunch boxes, party platters, or just grabbing out of the refrigerator when you need a treat. Let us show you how it’s done!
These EASY, delicious snack bites have a wholesome base of oats, pumpkin seeds, and hemp seeds. Dates and tahini bind them together — and the dates also add sweetness while the tahini adds richness. The remaining ingredients are vanilla and salt for flavor!
To make these snack bites, start by blending up the dates in a food processor to ensure even distribution of the sweetness. Next, you’ll break up the blended dates and add the remaining ingredients. A few more pulses in the food processor and they’re ready to roll!
Enjoy these snack bites as-is, roll them in hemp seeds, or, if you’re craving a little decadence, add a chocolate-tahini topping + flaky salt!
We think you’ll LOVE these snack bites! They’re:
Chewy
Naturally sweet
Wholesome
Nut-free
Easy to make
& SO snackable!
They’re the perfect snack to pack in lunch boxes, have around for workweek snacking, or add to a party platter for something a little different!
More Energy & Snack Bite Recipes
- German Chocolate Cake Energy Bites
- 5-Ingredient Golden Milk Snack Bites
- Coconut Cacao Tahini Snack Bites
- Salted Cashew Caramel Energy Bites
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Seedy Tahini Snack Bites (Nut-Free!)
Ingredients
- 3/4 cup tightly packed pitted medjool dates (10-12 large dates yield ~3/4 cup or 150 g)
- 1/3 cup old-fashioned rolled oats (ensure gluten-free as needed)
- 1/4 cup tahini (creamy, drippy // find our favorite brands here)
- 1/4 cup pumpkin seeds (also called pepitas)
- 2 Tbsp hemp seeds (plus more for rolling, if desired)
- 1/2 tsp vanilla extract*
- 1/8 tsp sea salt
CHOCOLATE TOPPING optional
- 2-3 Tbsp semi-sweet chocolate chips or chunks (dairy-free as needed)
- 1 tsp tahini
- Flaky sea salt
Instructions
- To a food processor, add pitted dates and process until broken down and the dates have formed a “date ball” — about 1 minute. Break up the “date ball” into smaller pieces, then add the remaining ingredients: oats, tahini, pumpkin seeds, hemp seeds, vanilla, and sea salt. Process until well combined, scraping down the sides as needed. The mixture should be a bit loose and “chunky” — and not so wet that it sticks to your fingers. If too wet, add more oats 1 Tbsp at a time. If too dry, add a little more tahini.
- CHOCOLATE TOPPING (optional): Add the chocolate chips and tahini to a small glass or metal bowl. Carefully place the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate and tahini in a heat-proof bowl in the microwave in 15-second increments until melted.
- Place a small plate or dish nearby for your bites and, if desired, add hemp seeds to a small mixing bowl. Then, scoop out 1 Tbsp amounts and form into balls, dropping some of them into the hemp seeds if desired. We drizzled some with chocolate + a sprinkle of sea salt and rolled some in hemp seeds (both toppings optional).
- Place finished bites on your plate or dish and transfer to the refrigerator to firm up (at least 30 minutes for best texture). Enjoy! Leftover bites keep in a sealed container in the refrigerator for 5 to 7 days or in the freezer for 1 month.
Video
Notes
*Prep time includes chilling.
*Nutrition information is a rough estimate calculated without optional ingredients.
Megan says
Can you recommend any type of chocolate that is: dairy free, sugar free (e.g., using monkfruit would be ok), and also low in saturated fat? All the cocoa butter in everything I’ve looked at (incl. Lakanto) just makes the sat. fat more than I’m supposed to have =( May be impossible but thought I’d ask.
Hi Megan, hmm, that’s tricky because cocoa butter is what gives the chocolate richness and also allows it to harden. One idea is this chocolate syrup recipe (it does have cocoa butter, but it’s a small amount, so maybe will meet your needs if replacing the maple with stevia or monkfruit?) It won’t thicken like chocolate though. Hope that helps!!
Avneet says
Especially love tahini’s unexpected and deeply nutty flavour profile in these little powerhouses, as compared to peanut/almond/cashew butter in most energy balls.
We’re so glad you enjoy them, Avneet! Thanks so much for the lovely review!
Kim says
Hi
Recipe looks yum! Thanks for sharing
Could I use pitted dates instead of medjool? Same amount? Thanks
Hi Kim, we’re not sure what you mean by pitted dates? Are they deglet noor, maybe? Those should work (using the same amount), assuming they are nice and sticky!
ASR says
I love your recipes but I am confused by this recipe- Isn’t tahini not generally considered nut free because of sesames? It’s in my son’s school no nut list and one of your links to recommended tahinis says “ Along with cashew butter and peanut butter, tahini is in a three-way-tie for being our favorite nut/seed butter.” Just wanted to flag because it seemed confusing but maybe I missed something?
Hi, tahini is made from sesame, which is a seed, so these are technically nut-free. But you are correct that sesame is sometimes excluded because of its status as a common food allergen. You could try sunflower seed butter to keep these top 9 allergen-free. Hope that helps!