I’ll never forget the day Emma’s school announced their new nut-free policy. I was in full panic mode, thinking I’d have to give up my beloved energy ball recipes. Then I discovered tahini, and honestly? These tahini protein balls might be even better than my original nut butter versions! The sesame flavor is rich and nutty without any tree nuts, and those mini chocolate chips make them taste like a treat instead of a healthy snack. Trust me on this one—even my pickiest kid, Lucas, can’t stop asking for these!

Prep Time	10 minutes
Cook Time	0 minutes (no-bake!)
Total Time	10 minutes
Servings	16-18 balls
Difficulty	Easy
Calories	~95 per ball (est.)

How To Make Tahini Chocolate Chip Protein Balls

A single diversified Tahini Chocolate Chip Protein Ball

Essential Equipment

You probably have everything already:

Large mixing bowl
Measuring cups and spoons
Cookie scoop or tablespoon
Airtight container for storage

Ingredients

Dry Ingredients:

1½ cups old-fashioned rolled oats
⅓ cup mini chocolate chips
2 tablespoons ground flaxseed (optional, but I always add it)
½ teaspoon sea salt

Wet Ingredients:

½ cup tahini (well-stirred)
⅓ cup honey (or maple syrup)
1 teaspoon vanilla extract

Optional Add-ins:

2 tablespoons protein powder (vanilla or unflavored)

Substitution Table

Ingredient	Substitution	Note
Tahini	Sunflower seed butter	Another nut-free option
Honey	Maple syrup or agave	Makes them vegan
Old-fashioned oats	Quick oats	Texture will be slightly softer
Mini chocolate chips	Regular chips (chopped)	Works perfectly
Ground flaxseed	Chia seeds	Adds more omega-3s

Instructions

Stir that tahini! This is crucial—tahini separates like crazy in the jar. Give it a really good stir until it’s completely smooth. I learned this lesson after my first batch came out too dry because I didn’t mix the oil back in properly.
Combine your dry ingredients in a large bowl: oats, mini chocolate chips, flaxseed (if using), and sea salt. Give it a quick mix so everything’s distributed evenly.
Add the wet ingredients to the bowl—tahini, honey, and vanilla extract. Now here’s where it gets real: use your hands or a sturdy wooden spoon to mix everything. It’ll look crumbly at first, but keep working it. The mixture should be sticky and hold together when pressed.
Test the consistency by squeezing a small amount in your hand. If it holds together easily, you’re golden! If it’s too dry, add tahini by the teaspoon until it comes together. Too wet? Add a tablespoon of oats at a time.
Roll into balls using a cookie scoop or tablespoon. I aim for about 1-tablespoon portions—they should be roughly the size of a walnut. Roll them between your palms to make them smooth and round.
Chill for 15-20 minutes in the fridge if you can wait (I usually can’t!). This helps them firm up and makes them less sticky to handle. They’re totally edible right away, though—no baking required!

Tahini Chocolate Chip Protein Balls in Airtight container

Tips & Notes for Success

Baking Tips

Room temperature tahini mixes more easily than cold tahini straight from the fridge
Press firmly when rolling—loose balls will fall apart
Wet your hands slightly if the mixture keeps sticking to your palms
Store in an airtight container in the fridge for up to 2 weeks, or freeze for 3 months
Make a double batch—these disappear fast in my house!

Troubleshooting

Too crumbly? Add more tahini, one teaspoon at a time. The tahini acts as your binder here.
Too sticky? Add more oats, a tablespoon at a time, until you reach the right consistency.
Tahini tastes too bitter? Some brands are stronger than others. Try adding an extra tablespoon of honey or a pinch more salt to balance it out.
Balls won’t hold shape? Pop them in the freezer for 10 minutes—they’ll firm right up.

Variations

Chocolate lovers: Swap half the oats for cocoa powder and add extra honey to balance the bitterness
Tropical twist: Add ⅓ cup shredded coconut and replace chocolate chips with dried pineapple pieces
Seed power: Mix in 2 tablespoons each of sunflower and pumpkin seeds for extra crunch
Cinnamon spice: Add 1 teaspoon of cinnamon and a pinch of nutmeg for a warming flavor
Double chocolate: Use chocolate protein powder and dark chocolate chips

Storage & Make-Ahead Tips

These are perfect for meal prep! I make a batch every Sunday, and it lasts the whole week. They actually taste better after sitting in the fridge for a day—the flavors really meld together. You can also freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Just grab one whenever you need a quick snack!

More High-Protein Snacks

If you loved these nut-free energy balls, you’ll definitely want to try:

Conclusion

After years of making energy balls, I can honestly say these tahini chocolate chip versions are some of my favorites. They’re school-safe, genuinely delicious, and come together in minutes. Make a batch this weekend—I promise your family will thank you! Tag me with your creations—I love seeing how yours turn out!