Our new favorite fudgy, not too sweet Truffles are inspired by a similar treat from Margalaxy in Portland, Oregon. They are creamy And Complex Thanks to the addition of tahini, cocoa powder and dates ensure the perfect texture and a bitter, chocolaty taste sweetness.
These really delicious truffles have disappeared fast in the test kitchen. And they are SO easy to make – easy 5 ingredients And 15 minutes necessary! Let us do this!
These incredibly delicious, incredibly SIMPLE Chocolate tahini truffles are a perfect accompaniment 5 healthy ingredients: Dates, tahini, cocoa powder, vanilla and sea salt.
First we split the data into a food processorto ensure no date chunks end up in these smooth, creamy truffles. Then we add the remaining ingredients and process everything again until everything is well mixed.
Then the truffles are just a few minutes away! Simply roll into balls and the enjoyment awaits you! You can optionally sprinkle them with sesame seeds for a pretty look.
We can’t wait for you to try these Chocolate Tahini Truffles! They are:
Rich
Fudgy
Chocolatey
Sweetened with dates
Balanced yet decadent
& So delicious!
These truffles are the perfect, healthier dessert or quick snack that you can make in advance and enjoy throughout the week. They also keep well in the freezer if you want to have them with you at all times (and there’s a good chance you will!).
Simpler treats sweetened with dates
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!
portions 12 (Truffle)
Prevent your screen from going dark
TRUFFLE
- 1 Cup easily packed Medjool dates*, pitted (measured after pitting)
- 1/2 Cup Tahini, unsalted and smooth (See our Tahini review for our favorite brands)
- 3 tablespoon Cocoa powder (or cocoa powder)
- 1/2 TL vanilla extract
- 1/4 TL sea-salt
COATING Optional
- 3 tablespoon black and/or white sesame seeds*
-
If your dates are particularly hard/dry, soak them in warm water for 5 minutes, then drain well and continue with the recipe.
-
Place the pitted dates in a food processor and process until broken down and the dates have formed a “date ball” – about 1 minute. Break the “date ball” into smaller pieces and then add 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 use too much or it will be very oily.
-
Taste and adjust as needed by adding more cocoa powder for chocolate flavor or tahini for richness – we added a little more to each.
-
Have a small plate or bowl nearby for your truffles and, if desired, add sesame seeds (we used a mix of black and white seeds) to a small mixing bowl. Then use a measuring spoon of 1 – 1 ½ tbsp (we like this one) to form the mixture into balls and add them to the sesame seeds. Roll them around until completely covered, then shake off any loose seeds.
-
Enjoy immediately or place the finished truffles on your plate or bowl and place in the refrigerator to set (aim for at least 30 minutes for the best consistency). Enjoy! Leftover truffles will 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, Oregon.
*Nutritional information is a rough estimate, calculated excluding optional ingredients.
Portion: 1 truffle Calories: 104 Carbohydrates: 13.9 G Protein: 2.2 G Fat: 5.6 G Saturated fatty acids: 0.9 G Polyunsaturated fat: 2.4 G Monounsaturated fatty acids: 2.1 G Trans fats: 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