Salted chocolate tahini date truffles are little bites of chocolatey heaven. Only five simple wholesome ingredients. The perfect healthy treat to satisfy your sweet tooth.
I want you to know that I have been holding back on publishing tahini recipes, this isn't easy, but I am trying to be considerate 😉
I currently have more than two dozen tahini recipe ideas, but in fear of turning this into “Abra's Tahini Kitchen” I've held back, even though that is an EXCELLENT name!
Tahini and chocolate is like the best flavor combination in the history of the world. You can just trust me on that or you can go ahead and make this Tahini Hot Chocolate or this Tahini Chocolate Chip Skillet Cookie or my upcoming Tahini Espresso Brownies, or go ahead and make what we are really all here for today:
Tahini 👏 Date 👏 Chocolate 👏 Truffles 👏
HOW TO MAKE TAHINI DATE CHOCOLATE TRUFFLES
A few simple ingredients processed together and dipped in melted dark chocolate. Do you love me yet?
- Process – process the dates, tahini, oat flour and water
- Melt – melt dark chocolate chips and stir in coconut oil
- Roll – roll the date tahini mixture into 1 inch balls
- Dip – dip those beautiful date balls into melted chocolate
- Salt – sprinkle the chocolate gems with flaky sea salt, Maldon is my favorite.
- Victory Lap – take a victory lap around your kitchen, you just make wholesome and delicious homemade truffles
Process – Melt – Roll – Dip – Salt – Victory Lap!!!! Could not be easier.
WHATS THE DIFFERENCE BETWEEN MEDJOOL DATES AND REGULAR DATES?
I prefer Medjool dates in a truffle recipe. Medjool dates are plumper, juicier and have a rich caramel flavor. Regular dates, also called Deglet Noor, are typically smaller and denser. If you can't find Medjool dates you can use regular dates but I would recommend soaking them in warm water for 20 minutes to plump up.
KITCHEN TOOLS USED TO MAKE THIS RECIPE
WHAT CAN I SUBSTITUTE FOR THE TAHINI?
The tough Scorpio side of me wants to say, “If you don't like tahini don't make this recipe”, but the truth is you can easily substitute almond butter in its place, it just will not be as delicious.
These chocolate date tahini truffles would make the perfect hostess gift, are a welcome addition to any holiday cookie platter, or are a great wholesome treat during the holidays. Store in the fridge for up to a week, or the freezer for a month.
MORE HEALTHY TREATS YOU WILL LOVE
Superfood Peanut Butter and Jelly Bites
Grain-Free Elderberry Thumbprint Cookies
Double Chocolate Cherry Quinoa Cookies
Healthy Cranberry Gingerbread Muffins
I hope you love these Salted Chocolate Date Tahini Truffles! If you make them be sure to tag me @abrapappa on Instagram so I can see your masterpiece!
Salted Chocolate Tahini Date Truffles
Equipment
- Food Processor
Ingredients
- 1 cup pitted Medjool dates
- 1/4 cup tahini
- 2 tbsp water
- 2 tbsp oat flour
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
- flaked sea salt
Instructions
- In the bowl of a food processor combine dates, tahini, oat flour, and 1 tbsp of water. Process until smooth and sticky. You may need to add a bit more water if the mixture is too dense. Place mixture into fridge while you melt your chocolate.
- Melt chocolate chips either over a double boiler (if you don't have a double boiler pot, place a metal bowl inside a small pot, place 2-3 inches of water in the pot and bring to a boil. Carefully whisk chocolate chips in a metal bowl until melted being careful not to splash water into the chocolate), or melt in the microwave. Stir in coconut oil until chocolate is shiny.
- Roll date tahini mixutre into 1 inch balls and dip each ball into the chocolate, roll around until completely covered and place on a sheet pan lined with parchment paper. Continue until all of the date-tahini mixture is rolled into balls and dipped in chocolate. Finish by drizzling any extra chocolate over the truffles and sprinkling with flaky sea salt.
- Place in the freezer to set for 1 hour.
- You can store the date tahini truffles in your fridge or freezer. I prefer keeping them in the freezer.
Notes
- Tahini texture varies greatly from brand to brand. The tahini I use is very runny, if your tahini is thicker you may need to add a bit more water.
- Dates also vary greatly in how soft they are, and if your dates are super soft and your mixture is too “runny” add an additional 1-2 tbsp of oat flour until you reach a thicker texture that holds together well.
J says
Sadly, while delicious, these were so runny I couldn’t really get them into dense balls. They are delicious out of the freezer, but that wasn’t quite what I had hoped for.
AbraPappa says
Hi there, I’m sorry they didn’t turn out for you. I just updated the recipe to help troubleshoot for texture. I’m assuming it was the date tahini mixture that was runny? I tested this recipe 4 times and found that each time I needed to add at least 2 tbsp of water because my mixture was so thick if your dates were super soft it’s possible you didn’t need as much water.
I store mine in the freezer but served them at Thanksgiving and they sat on the chocolate tray overnight and the texture was still perfect. Let me know if you try them again! Best, Abra
Roxanne says
I had the runny date mixture problem as well. I added like 4 tbl of almond flour and 4 tbl of chocolate powder (maybe more) to get it to a halfway decent consitancy. They were still fairly messy but I got them into clumps and then froze them for 20 minutes or so before rolling them into proper balls. My tahini and my dates were both fairly moist so maybe this was the issue. It was a frustrating mess for a little bit there though. Now they’re delicious.
AbraPappa says
So glad they turned out delicious! Next time you can try to freeze the mixture prior to rolling, this will solve the problem.