Cocoa Tahini Date Truffles

• 30 g (about 2 large dates), pitted — Pitted Medjool dates
• 10 g (about 2 tsp) — Tahini from roasted sesame kernels
• 8 g (about 1 tbsp) — Unsweetened cocoa powder
• 25 g (about 1/4 cup) — Old-fashioned rolled oats
• 5 g, finely chopped — Raw shelled pistachios
• 0.4 g (small pinch) — Ground cinnamon

Method

1. 1Measure ingredients: Process the truffle mixtureMeasure medjool dates, sesame tahini, cocoa powder, rolled oats, and pistachios using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Process the truffle mixtureAdd pitted dates, tahini, 6 g cocoa, oats, 3 g pistachios, and cinnamon to a small food processor or blender; pulse for 60 to 90 seconds, scraping once.1 min 30 secLook for: The dark mixture forms moist crumbs that hold together cleanly when pressed.Safety: Stop and unplug the appliance before scraping near the blade.
3. 3Roll the trufflesPress the mixture together until the mixture holds together without loose crumbs.Look for: The roll the truffles stage is complete and ready for the next action.
4. 4Divide it into five equal portionsDivide it into five equal portions, and roll each firmly between clean palms until smooth.3 minLook for: All five truffles are compact, evenly sized, and free of dry cracks.Safety: Use clean dry hands and avoid tasting until all portions are shaped.
5. 5Coat and setMix remaining 2 g cocoa with remaining 2 g pistachios.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Roll every truffle in the coatingRoll every truffle in the coating, and rest for 2 minutes before sealing in one layer.2 minLook for: Each truffle carries a thin cocoa coat with visible green pistachio specks and no loose wet surface.Safety: Avoid inhaling loose cocoa and store promptly in a clean sealed container.