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Tiger Balls

Tiger Balls

These delicious balls are tiny bursts of colour and flavour, excellent for brightening boring lunch boxes and bringing nutritious wow! to birthday parties.

Makes 12 balls   |   GF/DF/VV


  • 150g black sesame seeds
  • 150g dates
  • 75g desiccated coconut
  • 3 tablespoons black tahini
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple or brown rice syrup
  • 1 tablespoon coconut oil
  • 50g dried mango
  • 50g dried orange apricots
  • Extra black sesame seeds for rolling


Place the black sesame seeds, dates, coconut, tahini, salt and vanilla  into a high speed blender and process to a fine crumb.

Add the maple or rice syrup and the coconut oil.  Blend until the mixture forms a sticky dough.

Roll the mixture into 12 x 35g balls.

Soak the mango and apricots in boiling water for 20 minutes to soften.  Drain, and squeeze out excess water, then finely dice. Divide this mixture into 12 x 10g balls

To make the Tiger Balls,  flatten out a black ball in the palm of your hand. Lay a smaller ball of mango/apricot mix in the centre and wrap the black dough up around the orange filling.

Roll into a smooth ball, and then roll in a bowl filled with extra sesame seeds.

Refrigerate in an airtight container.

From ‘SHARE food for friends and family’ by Monica Topliss  |  image: