1/2cupplus 2 tablespoons hulledwhite sesame seeds, plus more for topping if you like
2/3cupalmond meal or almond pulpwell squeezed from making almond milk
1/2teaspoonalcohol-free vanilla extract
1/2teaspoonlime or orange zest
In a small skillet, dry roast the sesame seeds over medium-low heat to light tan color, shaking the pan frequently about 3 min.
in a food processor, finely grind the toasted sesame seeds with the almond pulp, cardamom, vanilla, and zest. transfer to a medium bowl and add the money and mix well with a spoon to a sticky consistency that will hold when shaped into balls.
Roll the mixture into 1 in balls. you can decorate them with a dimple of sesame seeds or roll them to cover the whole ball if you like.
To store, keep refrigerated in a closed container for up to 4 days.