Chocolate Tahini Truffles

5 ingredients, 15 minutes. What are you waiting for?

These guys are our favourite party trick. They come together in 15 minutes, but have enough richness to convince a crowd that countless hours of time and effort went into making them. We like to make one batch with chocolate, and one without that can double up as a morning snack.




Chocolate Tahini Truffles (makes around 20):

1 cup cashews 
12 large medjool dates, pitted 
2 tbsp tahini
3 tbsp cacao powder
⅛-¼ tsp salt (to taste)

Chocolate coating (optional but recommended):

75g dark chocolate
2 tbsp coconut oil 

Optional toppings:
Cacao nibs
Crushed nuts 


  1. Add cashews to a food processor and blend until they’re broken down (around 10 seconds). Add medjool dates, tahini, cacao and salt, and blend until the mixture reaches a “dough”- like texture (around 45-60 seconds).
  2. Form small truffles by rolling the mixture between your hands. Once they’re all rolled, let them chill in your freezer for 5-10 minutes.

Note: If you’re not coating them in chocolate, you can now either transfer them to the fridge to store, or coat in cacao powder (or nuts, coconut flakes etc.)

  1. If you are coating them in chocolate, good choice! While the truffles chill in the fridge, melt your chocolate in a bowl with two tbsp coconut oil. Remove the truffles from fridge, and drop a couple truffles into the melted chocolate until fully coated. Using a fork, remove them from the chocolate and transfer them to a parchment lined baking tray. Repeat with all of the truffles.
  2. Store them in an airtight container in your fridge for up to a week, or in your freezer for up to 3 weeks.