Spirulina and Sesame Balls

Written by Lee on . Posted in All, Autumn, Blog Snacks, Candida Friendly, Dairy Free, Gluten Free, Nutrient Rich, Spring, Sugar Free, Summer, Supercharged Food Menu, Vegetarian, Wheat Free, Winter, Yeast Free

Spirulina and Sesame Ball

I'm spirulina besotted ATM. Totally in love with an earthy green nutritious and immune boosting micro salt water plant.

So what is this green stuff that is so big in Japan?

Technically its a single-celled microalgae which thrives from water and sunbeams. It contains every vitamin beginning with the first five letters of the alphabet as well as iron, calcium and magnesium, selenium, phosphorous, zinc, potassium and chronium. Spirulina is a rich protein source, complete with all essential amino acids in perfect balance as well as a boost of B12, chlorophyll, beta-carotene and other natural phytochemicals. If you're looking for an alkaliniser of the body, this is your go-to-guy.

The trouble is that many of us are consuming convenience and processed foods on a daily basis, which can raise cholesterol and weight levels, and inevitably contribute to digestive health challenges.  Bombarding yourself with over-processed foods which are extremely taxing for the body to process just contributes to fatigue and exhaustion.

When you ingest spirulina, particularly the natural powdered form in smoothie or shake, your body will almost instantly feel a rush of energy  because the powder is naturally and easily digestible. So you're literally infusing your body with nutrients and banishing that sluggish feeling.

Instead of reaching for an instant snack between meals Spirulina Balls can fill the gap naturally and provide nutrients to fuel your body and a boost if your energy levels are flagging. They don't take long to make and will keep in the fridge for a couple of weeks.  Now get making!

Spirulina and Sesame Balls

Makes 12

  •  1 TBS spirulina powder
  • 1/2 cup almond meal
  • 1 cup chopped mixed nuts such as pistachios, almonds, cashews, brazils, hazelnuts
  • 1/4 cup sesame seeds
  • 5 tablespoons almond nut butter
  • 1/2 cup tahini
  • 8 drops liquid stevia
  • extra sesame seeds, for coating

Place spirulina, nuts,  almond meal, and sesame seeds in a food processor and process until combined.

Now add the almond butter, tahini and stevia and continue to process until mixed together and ready for rolling.

Divide the mixture into 12 equal parts then roll each one into a ball using the palms of your hands. Set them aside.

In a bowl place the sesame seeds and roll the balls through to evenly coat them.

On a flat tray place the spirulina balls in spaced apart and refrigerate for 30 minutes until set.


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Comments (7)

  • gulaylover


    i would love to try this 🙂 thanks for sharing. more power!


  • Chocolate Chip Coconut Bars « Supercharged Food's Blog


    […] on the Supercharged blog, and website, enjoy recipes such as Lime and Blueberry Muffins and Spirulina and Sesame Balls that will keep you on your toes and transition you into a new journey of baking using ingredients […]


  • Kylie


    Mine didn’t work at all. I followed the recipe exactly but it is way too gloopy to roll into balls. I left it in the fridge for an hour and then another hour but no real change. Added more almond meal but it still won’t make a ball. Disaster!


    • lee


      Hi Kylie, I’m not sure what went wrong here this is a tried and tested recipe that many people have been successful with. They harden up in the freezer too. Send me an email and we can try and figure out what went wrong.


  • packbuck


    thanks for taking the time to write your recipes. I’m allergic to yeast and have been eating veggies, meat, and nuts. Your meals have given me some ideas (spices, etc. I can use). I’m in my 40’s and my wife doesn’t cook. Thank goodness I can cook! I’ve been making roast beef, chickens, pork tenderloin, turkeys, etc to get by. I still cook separately for the family, so they can have gravy and the meat how they are used to. I miss adding bullion, lawry’s salt, soups, etc. to my roasts, so I’ll have to “spice up” some of the things I do with what I’ve seen in your recipes.

    Thanks again for posting everything and having such a considerate website.



    • lee


      My pleasure x


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