Date Tahini Cocoa Truffles

• 35 g (about 1 1/2 large dates), pitted and chopped — Pitted Medjool dates
• 12 g (about 2 1/2 tsp) — Tahini from roasted sesame kernels
• 6 g (about 1 tbsp) — Unsweetened cocoa powder
• 25 g (about 1/4 cup) — Old-fashioned rolled oats
• 0.3 g (about 1/8 tsp) — Ground cinnamon
• 0.2 g (small pinch) — Fine salt

Method

1. 1Pulse the datesPulse the chopped dates in a small blender for 15 seconds.15 secLook for: The dates break into sticky pieces without forming one solid lump.
2. 2Add the oatsAdd the oats and pulse for another 15 seconds, stopping once to loosen the sides.15 secLook for: No whole oat clusters remain and the mixture looks crumbly.Safety: Turn off the blender before loosening the sides.
3. 3Add tahini and cocoaAdd the tahini, cocoa, cinnamon, and salt to the date-oat crumbs.Look for: All ingredients are inside the cup with no cocoa on the rim.
4. 4Blend the doughPulse for 45 seconds until a pinched portion gathers into one soft mass.45 secLook for: The dough is evenly dark and no wet tahini pools.
5. 5Divide four portionsScrape out the dough and divide it into four equal pieces.Look for: All four pieces are similar in size with no dough left in the cup.
6. 6Roll the trufflesRoll each piece between clean palms until round and cohesive.Look for: All four truffles hold their shape without cracks.Safety: Wash and dry hands before shaping.
7. 7Chill to setRefrigerate the truffles on a clean plate for 5 minutes before serving.5 minLook for: The truffles are softly firm when pressed and lift cleanly.