Brownies and Bars/ Dessert/ Recipes

Sesame Cocoa Truffles

Hey you guys!!

I hope everyone had a great long weekend and it seems to be back to school time for many of our littles (Grayson’s first day was today!) so I hope that went smoothly for everyone. I will admit that I teared up after dropping him off for the first time today. My baby is growing up! He went to preschool before but this is a new school with a totally different program. I know everyone says it (and it definitely doesn’t always feel true) but the years really do go by so fast. I feel like it was just YESTERDAY we brought him home from the hospital. I remember what I was wearing and what we ate for dinner that night so vividly. Where are the years going?!

Anyway. I am excited to bring you this new recipe today! It’s, errrrr, a Whole30 “treat”. I say that hesitantly because I am well aware treats are not allowed on Whole30. So let’s call this a snack, okay? A really tasty snack that will satisfy all your deep, dark chocolate cravings. 😉

When I started Whole30 last month, one of my more sensible friends told me why not blend together tahini and cocoa powder together with a pinch of sea salt and some dates and call it a day? It seemed like the right thing to do so I did it. And then I did it again and again and again.

I really went to town on these date balls, y’all.

The tahini adds a savory note to the “treat” that just worked so unbelievably well. These are intensely chocolately and aren’t for the faint of heart. I still keep a batch in my freezer now because they work wonders for that 4pm chocolate attack. 

I rolled half of mine, truffle style, in more cocoa powder and rolled the rest in sesame seeds. Grayson LOVES these and calls them his chocolate truffles. Let me know what you guys think! They definitely did the trick over here.

Print
Sesame Cocoa Truffles
Prep Time
5 mins
Total Time
5 mins
 
Course: Dessert
Servings: 8 balls
Ingredients
  • 1/3 cup tahini sesame seed paste (nothing else added)
  • 2 tbsp cocoa powder
  • 1/2 tsp kosher salt
  • 7 whole medjool dates pitted
  • sesame seeds for rolling
  • additional cocoa powder for rolling
Instructions
  1. Blend all ingredients together in a food processor until smooth. 

  2. With wet hands, roll small balls out. Roll the balls in either more cocoa or sesame seeds. Let chill in the fridge for a few hours for best results.

Pin It

You Might Also Like

3 Comments

  • Reply
    jy
    September 5, 2017 at 1:44 pm

    Yum-licious

  • Reply
    Lisa Valinsky
    September 5, 2017 at 4:07 pm

    Yum! This is just the kind of thing I bought for my new food processor. 🙂

  • Reply
    Lori
    September 5, 2017 at 4:11 pm

    These look insane!
    The best treat I made while we were eliminating gluten and egg from my son’s diet were chocolate chip cookies made with tahini, coconut flour and coconut sugar (and a couple other things). So good!

  • Leave a Reply