5-Ingredient Chocolate Tahini Truffles – Minimalist Baker Recipes

Close up shot of a bite of a vegan chocolate tahini truffle with more truffles in the background

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! 

Dates, tahini, cocoa powder, salt, vanilla, and sesame seeds

These incredibly delicious, incredibly EASY chocolate tahini truffles come together with just 5 wholesome ingredients: dates, tahini, cocoa powder, vanilla, and sea salt.

Food processor with tahini, cocoa powder, vanilla, and dates

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.

Cookie scoop in a food processor of chocolate tahini truffle dough

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.

Rolling a chocolate tahini truffle next to a plate with more truffles

We can’t wait for you to try these chocolate tahini truffles! They’re:

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!

Picking up a vegan chocolate tahini truffle from a plate with a stack of truffles

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 (truffles)

Course Dessert, Snack

Cuisine Gluten-Free, Grain-Free, Oil-Free, Vegan

Freezer Friendly 1 month

Does it keep? 5-7 Days

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COATING optional

  • 3 Tbsp black and/or white sesame seeds*
  • If your dates are especially hard/dry, soak them in warm water for 5 minutes, then drain well and proceed with the recipe.

  • 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.
  • Taste and adjust as needed, adding more cocoa powder for chocolate flavor or tahini for richness — we added a little more of each.

  • 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.
  • 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).

*We tried rolling these truffles in cocoa powder for a classic “truffle” look, but they were too oily and absorbed the cocoa powder.
*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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