Tag Archives: gluten-free dessert

Chocolate sesame date balls (vegan and gluten-free)

Chocolate sesame date balls

There are many recipes for chocolate balls. Some of the recipes are not nutritious at all (full of sugar and other health-saddening ingredients) and some are very nutritious (sweetened with fruit and full of nutritious ingredients).

This recipe is nutritious (of course) and yummy! The chocolate flavor comes from cocoa powder (or cacao powder) with a bit of carob powder to up the nutritional value. If you like the flavor of carob, increase the ratio of carob powder to cocoa powder. If you prefer a more chocolaty flavor, add less (or no) carob powder.

Sesame seeds up the nutritional value and add a bit of crunch. If you prefer a smoother texture, leave them out.

If you like coconut, coat the balls in coconut. If you love coconut!, add some to the mixture.

This dessert satisfies the sweet tooth and nourishes the body at the same time. Yumtritious!

Makes 20-24 balls,
depending on size and how much dough you snitch while making them 🙂


1 cup medjool dates, pits removed and cut in halves or quarters

1/4 cup  tahini paste (from whole sesame seeds is best)

1/4 cup cocoa powder or combination of cocoa powder and carob powder

Pinch of ground nutmeg

1 Tbsp sesame seeds (optional)

Unsweetened shredded coconut for coating the balls (optional)


  1. Place all the ingredients in a food processor, and process until they are all combined.
  2. Roll the dough into balls.
    Chocolate sesame date balls 2
  3. (Optional) Roll the balls in the shredded coconut.
    Chocolate sesame date balls with coconut


  • I doubled the recipe, so the pictures show more balls than you will get without doubling it.
  • The dates should be soft when you place them in the food processor. If you keep the dates in the refrigerator, let them come to room temperature before using them.

Yummy chocolate rice cereal squares (vegan and gluten-free)



Chocolate and crispie rice cereal (brown rice, of course) are a yummy dessert combination. Peanut butter binds them and agave, coconut, and yellow raisins sweeten them. Slivered almonds add extra crunch. This dessert satisfies the sweet tooth and nourishes the body at the same time. Yumtritious!



2/3 cup natural peanut butter
(The peanut butter I use is thin. If your peanut butter is thick, add 1 Tbsp coconut oil or other vegetable oil.)

1/4 cup agave syrup

1/4 cup cocoa powder

2 Tbsp unsweetened shredded coconut

3 Tbsp chopped yellow raisins

3 Tbsp slivered almonds

3 cups brown rice crispie cereal (preferably unsweetened)


  1. In a medium size bowl, mix the peanut butter and agave until smooth.
  2. Add the cocoa powder and mix well.
  3. Add the coconut, raisins, and almonds and mix.
  4. Add the cereal and mix until all the cereal pieces are well coated.
  5. Place the mixture into an 8 x 8 inch/20 x 20 cm baking dish, and spread it evenly. Press down firmly to solidify the mixture. (I used an offset spatula to press it down evenly, but a large spoon works fine too.)
  6. Place the baking dish in the freezer for 15-20 minutes, then remove it for cutting. The mixture will be firm, but not frozen and easy to cut into squares. Cut the mixture into the square size you prefer.
  7. Return the baking dish to the freezer or refrigerator to firm up more.