Date and Tahini Snack Balls | No Added Sugar

Put the rolled oats in a dry skillet and toast over medium heat for 5 minutes, stirring constantly. Remove from the heat when they turn from pale beige to light golden and smell nutty. Transfer them immediately to a wide plate; oats left in the skillet will burn from the residual heat.

Blend the dates for 2 minutes, scrape down the sides, and blend for 2 more minutes. If the dates are dry and firm, soak them in hot water for 10 minutes first, then drain thoroughly. They are ready when they gather into one ball around the food processor blade.

Transfer the date paste to a large bowl. Add the tahini and cinnamon and mash together with a spatula. Add the toasted oats in two batches, mixing each in well. The mixture is ready when it holds together when squeezed but does not stick to your hand; if it does, add another tablespoon (15 ml) of oats.

Take equal portions with a 5 ml measure and roll them between your palms; the mixture makes about 14 balls. For a child under four, flatten each portion in your palm into a 1 cm-thick disk; do not leave it round. If your hands get sticky, wet them with cold water and dry them off.

Spread the shredded coconut on a shallow plate and roll the balls in it. The coating keeps tahini from sticking to your hands and also prevents the balls from sticking to one another. Store in a covered container in the refrigerator for 1 week.