Snacks / 15 min
Date tahini cocoa truffles
Soft no-bake truffles made with dates, tahini, oats, cocoa and toasted sesame.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 12 truffles
Tahini gives these cocoa truffles a roasted sesame depth that balances the dates. They are soft, not candy-sweet, and take one food processor bowl to make.
Ingredients
- 1 cup pitted soft dates
- ½ cup rolled oats
- ¼ cup tahini
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon sesame seeds
- ½ teaspoon vanilla extract
- 1 pinch sea salt
- 1 tablespoon water
Method
- 1. Pulse oats and sesame seeds in a food processor until finely chopped.
- 2. Add dates, tahini, cocoa, vanilla, salt and water. Process until the mixture forms a soft dough.
- 3. Roll into 12 balls, then dust lightly with extra cocoa or sesame seeds.
- 4. Chill for 20 minutes before serving if you prefer a firmer texture.
Estimated nutrition
- calories
- 105 calories
- fat
- 4 g fat
- carbohydrate
- 17 g carbohydrates
- protein
- 3 g protein
- fiber
- 3 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use sunflower seed butter instead of tahini.
- Coconut flakes can replace sesame seeds.
- Cacao powder can replace cocoa powder.
Good to know
Damp hands make rolling easier, but dry them between batches so the truffles do not pick up too much moisture.
Questions, answered.
Why is the mixture too sticky?
Chill it for 10 minutes or pulse in another tablespoon of oats before rolling.
How should I store the truffles?
Keep them covered in the refrigerator for up to one week, or freeze for one month.