5-Ingredient Chocolate Tahini Truffles

Jump to Recipe
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

5-Ingredient Chocolate Tahini Truffles

EASY, fudgy, not-too-sweet vegan chocolate tahini truffles! Just 5 ingredients and simple methods required for this super snack-able NO-BAKE treat.
Author Minimalist Baker
Close up shot of a bite of a vegan chocolate tahini truffle
5 from 10 votes
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



  • 1 cup lightly packed medjool dates*, pitted (measured after pitting)
  • 1/2 cup tahini, unsalted and smooth (see our tahini review for our favorite brands)
  • 3 Tbsp cocoa powder (or sub cacao powder)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

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.

Nutrition (1 of 12 servings)

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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Jessica says

    Delicious!! I added a few Tbs of almond flour after reading the comments and they were wonderful. Even better after a couple hours in the fridge. Coated some with sesame seeds and some with coconut. Yum!!

  2. M says

    I love this recipe! I made mine with black tahini and wholemeal sesame seeds because that’s all I had in the house. Delicious!

  3. Aisha says

    So delicious! Best date based balls I’ve made for sure. I used dutch processed cocoa powder which I think really put them over the top. And make sure not to skip the pinch of salt, it really makes a difference!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad this one is a favorite for you, Aisha. Thank you for sharing! xo

  4. Scott Himmel says

    These are delicious! Dana, any suggestions for how to make them less oily? I thought maybe oat flour? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoy them, Scott! We think almond flour would be the best option, though oat flour might also work.

      • Scott says

        Thank you! If it’s helpful for others, I ended up reducing the tahini and adding a small amount of GF flour blend. This made it a lot less oily.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad they exceeded your expectations, Kathy. Thank you for the lovely review! xo

  5. Rachel says

    These are tasty! I am excited to have them in my lunchbox as a sweet treat this week. Don’t over process! Mine were a little greasy at first but I think it was blending too long. Still delicious though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Rachel! We’re glad you enjoy the truffles. Have a great week! xo

  6. Danika says

    These are quick, easy and so delicious. They turned out perfectly (dont over process!) I added extra vanilla extract and salt.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy them, Danika. Thanks so much for sharing your experience! xo

  7. Siglinde says

    Hi, great recipe. However, I’ve over-mixed it, very oily 🙈. Any suggestion if and/or how I can rescue the mixture? Thx ☺️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry that happened, Siglinde! You could try adding almond flour to soak up some of the moisture. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caryl, we find dates struggle in a blender. If you try it, we’d suggest going slowly and taking breaks to stir. Hope that helps!

  8. Littal says

    Made the recipe as described they came out great! I got 11 truffle balls out of the this recipe. I love dates the and flavor combo w the tachini and cocoa were so go with it! I tried one right after making it but I have a feeling they’ll taste better cold going to stick it in the fridge.