Tahini-Date Protein Truffles with Toasted Sesame
No-bake Levantine truffles rolling tahini, dates and hemp into fudgy, sesame-crusted bites of whole-food sweetness.
Best for A portion-controlled snack rich in healthy fats and fibre with whole-food sweetness and no added sugar
These lean on the classic Levantine pairing of tahini and dates, where bitter sesame paste keeps sticky-sweet fruit honest. I whip them into a soft dough bound with hemp and oats, then roll them in toasted sesame for crunch. They set firm in the fridge, travel well, and give you real healthy fats and fibre instead of a sugar crash.
Ingredients
- 200 g medjool dates , pitted
- 90 g tahini , well-stirred, runny
- 60 g rolled oats , use certified gluten-free if needed
- 40 g hemp seeds , hulled
- 2 g ground cinnamon
- 1 g fine sea salt
- 5 ml Vanilla extract (optional – can be omitted)
- 15 ml water , as needed, to loosen (optional – can be omitted)
- 40 g sesame seeds , for coating
Instructions
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1
Toast the coating sesame seeds in a dry skillet over medium heat, shaking often, until golden and fragrant, about 3 minutes. Tip onto a plate to cool. If your dates feel dry or firm, soak them in warm water for 10 minutes, then drain well.
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2
Add the pitted dates, tahini, oats, hemp seeds, cinnamon, salt and vanilla to a food processor. Blend until the mixture clumps into a sticky, cohesive dough that holds when pressed, 60 to 90 seconds, scraping down the sides once. If it stays crumbly, add water a teaspoon at a time until it comes together; if it's too soft to handle, pulse in a spoonful more oats.
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3
Scoop level tablespoons of the dough and roll between your palms into 16 walnut-sized balls. Roll each firmly in the toasted sesame seeds to coat all over, pressing gently so they stick.
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4
Arrange the truffles on a plate or in an airtight container and chill until firm, at least 30 minutes. Serve cold or at cool room temperature. They keep in the fridge for up to 1 week or frozen for up to 2 months.