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5-Ingredient Healthy Date, Chocolate, & Tahini Truffles (GF, DF, vegan)

These healthy chocolate truffles are made of dates, tahini, and cocoa powder...they're super easy to make, rich and delicious, and have no refined sugars! They're a great sweet treat and perfect for most people with dietary restrictions.
Prep Time10 minutes
Total Time10 minutes
Course: Snacks
Servings: 15 -18 truffles

Equipment

Ingredients

  • 1 cup of lightly packed pitted medjool dates measured after pitting
  • 1/2 cup of tahini smooth, runny, & unsalted
  • 3 slightly heaping tablespoons of a good dark cocoa powder
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of fine sea salt
  • 1/4 to 1/2 teaspoon of bigger crystal sea salt
  • 1/4 teaspoon of ground cinnamon
  • (Optional coating: Black and/or white sesame seeds

Instructions

  • If your dates are especially hard/dry, soak them in hot water for 5 minutes beforehand, then drain well (squeeze a bit) and proceed with the recipe.
  • In your food processor, add the pitted dates and process until broken down and the dates have formed a paste and then a “date ball”...this may take up to 1 minute and you may have to stop it a few times to scrape the mixture.
  • Break the “date ball” up into smaller pieces, then add the tahini, cocoa powder, vanilla extract, cinnamon, and salts. 
  • Process until *just* 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.
  • Taste and adjust as needed, adding more of any of the ingredients as needed, including salt (but realize that the chocolate flavor will punch through more once chilled). 
  • Put your sesame seeds in a small dish, then using a tiny scoop (or just pulling pieces with your hands), begin forming the mixture into balls, squeezing the mixture together then rolling into a ball.  Drop into the sesame seeds and then roll them around to fully coat, shaking off any loose seeds. 
  • As shown above, you can also just press it into a dish lined with parchment to make "bars" instead of balls if you prefer.
  • Chill for at least 30 minutes before eating.  These keep in the fridge for 5 to 7 days (though I challenge you to keep them around that long!).

Notes

  1. My food processor is pretty huge, I've had better luck getting my dates to really process smoothly when I make a double batch of these (and...then I have double!).
  2. My tahini brand is quite runny so I go the tiniest bit scant on the 1/2 cup, and also don't feel bad adding a bit more cocoa powder.
  3. Don't be scared to use enough salt!  This is fairly bittersweet and rich, and the salt is the perfect balance.
  4. You don't have to use the sesame seed coating, though I think it adds a nice texture. But using a more traditional cocoa powder coating doesn't work as the oiliness of the mixture soaks it in.