Bliss balls

A couple of years ago I regularly watched a program called Good Chef, Bad Chef which starred now-celebrity chef Gary Mehigan (better known for co-hosting Australian MasterChef) and nutritionist Janella Purcell. Each week's program had a theme - like Melbourne Cup picnic, and each co-host would prepare accordingly. Gary's food was invariably a luscious, full-fat offering, while the more puritanical Janella would just as invariably express shock and create lower fat, often vegan alternatives.
I've purged my home of all the high-density, low-nutrient foods I used to turn to when I was bored or peckish, which has left me in the cold when I crave something sweet. Yesterday, after seeing a bottle of tahini in the pantry, I remembered Janella had made bliss balls, and I decided to make some too.
Recipes abound, but are all variations of the same basic pattern - just add more of what you like and less (or none) of what you don't. In essence you need a cereal base, nuts and seeds and dried fruit, a binding agent, a sweetener, and a coating. I MagiMixed the following based on what I had to hand:
3/4 cup puffed rice (beautifully crackly crunchy)
1/4 cup puffed quinoa (to add grain variety to my diet)
A date
A couple of dried apricots
A small handful of sultanas
A smaller handful of diced dried pawpaw
1/4 cup each walnuts and brazil nuts
1/2 cup LSA (ground linseeds, sunflower seeds and almonds)

I then poured in about 200ml tahini (shaken to mix the oil and paste) and about 100ml rice malt syrup to taste - you could also use honey, golden syrup, or a fruit concentrate syrup like pear.
When I was happy with the consistency I rolled them into balls and coated them with sesame seeds. You can also lay the mixture in a tray and bake at 180 for about 20 minutes to make muesli bars but remember to score the mixture first!
Either way you get a sweet treat that's nutritionally dense, satisfies a yearning for a mouthful of something delicious and, though high in calories, is chock full of good fats, and too rich to plough through mindlessly. - Alex