Yesterday afternoon I felt the need for something sweet, as I often do in the hours between lunch and late afternoon. I sort of wind down in that period and sometimes only the thought of something else nice to eat rouses me. Leafing through this week’s book, these sesame sweeties caught my attention – of course, I’m a sucker for anything with tahini and the deal was sealed with honey and coconut. They fall within the realm of a healthy snack, if you count using no refined sugar and two kinds of seeds, but they’re still fairly treat-like. Imagine what would happen if a Sesame Snap got in a fight with some fudge, and you might be close: sticky-sweet and dense and a little bit gritty and chewy, but not in a bad way.
Sesame sweets Makes 7-10 delicious balls (their words!)
30g sesame seeds
3 tbsp honey
1 tbsp sunflower seeds
1 tbsp tahini
30g toasted wheat germ, or substitute more sunflower seeds
pinch of salt
30g shredded coconut, plus more for rolling
1/2 tsp vanilla extract
Grind the sunflower seeds into a rough powder in a blender. Combine with all the other ingredients into a bowl and mix into a stiff dough – this will be messy and sticky, but you should have a consistency you can form into balls. (Add more of the wet or dry ingredients as needed.) You may find it helps to wet your hands. Shape into walnut sized balls and roll in shredded coconut. I’ve been keeping mine in the fridge.
*Note: these are suitable for vata only.
From Amadea Morningstar and Urmila Desai’s ‘The Ayurvedic Cookbook’.