5-Ingredient Chocolate Tahini Truffles – Minimalist Baker Recipes
Our new favorite fudgy, not-too-sweet truffles are inspired by a similar treat from Margalaxy in Portland, Oregon. They’re creamy and complex thanks to the inclusion of tahini, bitter and chocolaty because of cocoa powder, and dates lend the perfect texture and sweetness.
These seriously snack-able truffles disappeared quickly in the test kitchen. And they’re SO easy to make — just 5 ingredients and 15 minutes required! Let’s do this!
These incredibly delicious, incredibly EASY chocolate tahini truffles come together with just 5 wholesome ingredients: dates, tahini, cocoa powder, vanilla, and sea salt.
First, we break up the dates in a food processor, ensuring no chunks of dates end up in these smooth, creamy truffles. Then we add the remaining ingredients and process again until well combined.
Truffles are then mere minutes away! Simply roll into balls and enjoyment awaits! For a pretty appearance, you can coat them in optional sesame seeds.
We can’t wait for you to try these chocolate tahini truffles! They’re:
Rich
Fudgy
Chocolaty
Date-sweetened
Balanced yet decadent
& SO delicious!
These truffles are the perfect healthier dessert or quick snack to make ahead and enjoy throughout the week. They would also keep well in the freezer if you decide you want to have them around at all times (and the odds of that are high!).
More Simple Date-Sweetened Treats
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (truffles)
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TRUFFLES
- 1 cup lightly packed medjool dates*, pitted (measured after pitting)
- 1/2 cup tahini, unsalted and smooth (see our tahini review for our favorite brands)
- 3 Tbsp cocoa powder (or sub cacao powder)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
COATING optional
- 3 Tbsp black and/or white sesame seeds*
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If your dates are especially hard/dry, soak them in warm water for 5 minutes, then drain well and proceed with the recipe.
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To a food processor, add pitted dates and process until broken down and the dates have formed a “date ball” — about 1 minute. Break the “date ball” up into smaller pieces, then add the tahini, cocoa powder, vanilla extract, and salt. Process until well combined, scraping down the sides as needed to incorporate the cocoa powder, about 30 seconds total. Be careful not to over-process, or it will get very oily.
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Taste and adjust as needed, adding more cocoa powder for chocolate flavor or tahini for richness — we added a little more of each.
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Place a small plate or dish nearby for your truffles and, if desired, add sesame seeds (we used a mix of black and white) to a small mixing bowl. Then, using a 1 – 1 ½ Tbsp scoop (we like this one), form the mixture into balls and drop them into the sesame seeds. Roll them around to fully coat, then shake off any loose seeds.
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Enjoy right away or place finished truffles on your plate or dish and transfer to the refrigerator to firm up (aim for at least 30 minutes for best texture). Enjoy! Leftover truffles keep in a sealed container in the refrigerator for 5-7 days or in the freezer for 1 month (or longer).
*Inspired by Margalaxy’s Halva Balls in Portland, OR.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 truffle Calories: 104 Carbohydrates: 13.9 g Protein: 2.2 g Fat: 5.6 g Saturated Fat: 0.9 g Polyunsaturated Fat: 2.4 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Potassium: 164 mg Fiber: 2.4 g Sugar: 9.9 g Vitamin A: 4 IU Vitamin C: 0 mg Calcium: 54 mg Iron: 1.2 mg
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