Moroccan Toasted Sesame Almond Energy Balls

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Inspired by traditional Moroccan sellou, these no-bake energy balls blend toasted almonds, sesame, anise, and honey into a deeply aromatic, nourishing bite. They are especially popular during Ramadan as a restorative snack after a long day of fasting. Sweet, nutty, and perfumed with warm spices, they keep well and pack easily for travel.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 15 gFat
• 3 gSaturated Fat
• 15 gCarbs
• 3 gFiber
• 7 gSugar
• 5 gProtein
• 45 mgSodium
• 180 mgPotassium
• 115 mgCalcium
• 1.6 mgIron
• 0 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the dry mixture

• 2 cups raw whole almonds
• 1 cup raw sesame seeds, plus 2 tablespoons for coating
• 1/2 cup all-purpose flour
• 1 tablespoon anise seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground cinnamon, plus 1 teaspoon for coating
• 1/4 teaspoon fine sea salt

For the binder

• 1/2 cup runny honey
• 1/4 cup unsalted butter, melted
• 2 tablespoons orange blossom water
• 1 tablespoon neutral olive oil

Directions

1. Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8 to 10 minutes, stirring once, until fragrant and lightly golden; let cool completely.
2. In a dry skillet over medium-low heat, toast the 1 cup sesame seeds, stirring constantly, until they pop and turn pale gold, about 3 to 4 minutes; transfer to a plate.
3. In the same skillet, toast the flour, stirring often, until it smells nutty and turns a pale sand color, about 4 minutes; sift into a large bowl and discard any lumps.
4. Add the anise and fenugreek seeds to the skillet and toast just until aromatic, about 30 seconds, then grind them coarsely with a mortar and pestle.
5. Pulse the cooled almonds and toasted sesame seeds in a food processor until coarsely ground but still a bit crunchy; do not over-process into a paste.
6. Stir the almond-sesame mixture into the bowl with the toasted flour, ground anise and fenugreek, 1 teaspoon cinnamon, and salt until evenly combined.
7. Pour the melted butter, honey, orange blossom water, and olive oil over the dry mix. Stir with a wooden spoon, then knead by hand until the mixture clumps firmly when pressed.
8. Pinch off about 2 tablespoons of mixture and roll between your palms into tight 1 1/2-inch balls; if the mix crumbles, drizzle in a teaspoon of honey.
9. Mix the reserved 2 tablespoons sesame seeds with the reserved 1 teaspoon cinnamon on a small plate, then roll each ball in the coating to coat lightly.
10. Arrange the balls on a parchment-lined tray and let them rest at room temperature for at least 30 minutes to firm up before serving.

Cook’s Notes

• Toast each component separately for the deepest, most layered flavor; do not rush this step.
• For a smoother, fudgier texture, replace half the ground almonds with an equal amount of almond butter.
• Store in an airtight container at room temperature for up to 2 weeks; they actually taste better after a day as the spices bloom.
• Traditionally eaten at suhoor during Ramadan, paired with warm milk or mint tea for sustained energy.
• If honey is too firm, warm it briefly so it blends smoothly without breaking the toasted seeds.

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