5-Ingredient Chocolate Tahini Truffles
Our recent favorite fudgy, not-too-sweet truffles are inspired by an analogous treat from Margalaxy in Portland, Oregon. They’re creamy and complex due to the inclusion of tahini, bitter and chocolaty due to cocoa powder, and dates lend the right texture and sweetness.
These seriously snack-able truffles disappeared within the test kitchen. And they’re SO easy to make — just 5 ingredients and quarter-hour required! Let’s do that!
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These incredibly delicious, incredibly EASY chocolate tahini truffles come along with just 5 healthful ingredients: dates, tahini, cocoa powder, vanilla, and sea salt.
First, we break up the dates in a food processorensuring no chunks of dates find yourself 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 delight awaits! For a reasonably appearance, you possibly can coat them in optional sesame seeds.
We can’t wait so that you can try these chocolate tahini truffles! They’re:
Rich
Fudgy
Chocolaty
Date-sweetened
Balanced yet decadent
& SO delicious!
These truffles are the right healthier dessert or quick snack to make ahead and luxuriate in throughout the week. They would also keep well within the freezer in case you resolve you would like to have them around in any respect times (and the percentages of which are high!).
More Simple Date-Sweetened Treats
If you are trying this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (truffles)
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TRUFFLES
- 1 cup evenly packed medjool dates*, pitted (measured after pitting)
- 1/2 cup tahini, unsalted and smooth (see our tahini review for our favourite brands)
- 3 Tbsp cocoa powder (or sub cacao powder)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
COATING
- 3 Tbsp black and/or white sesame seeds*
-
If your dates are especially hard/dry, soak them in warm water for five minutes, then drain well and proceed with the recipe.
- To a food processoradd 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 edges as needed to include the cocoa powder, about 30 seconds total. Be careful to not over-process, or it can get very oily.
-
Taste and adjust as needed, adding more cocoa powder for chocolate flavor or tahini for richness — we added a bit more of every.
- Place a small plate or dish nearby in your truffles and, if desired, add sesame seeds (we used a combination 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 completely coat, then shake off any loose seeds.
-
Enjoy instantly or place finished truffles in your plate or dish and transfer to the refrigerator to firm up (aim for no less than half-hour for best texture). Enjoy! Leftover truffles keep in a sealed container within the refrigerator for 5-7 days or within 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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