Chewy, caramel-y with a hint of sea salt, these chocolate truffles will satisfy any craving...and they are healthy to boot!
1cuppitted medjool datespacked, about 15 large
4tablespoonscacao powder or cocoa powderplus more for rolling
1/4 to 1/2teaspooncoarse sea saltto taste, plus more for sprinkling
Place the dates into the bowl of a food processor fitted with the chopping blade. Pulse a few times to break up the dates. Add the tahini, 3 tablespoons cacao powder, vanilla, and sea salt. Process until smooth. Stop and scrape down sides of bowl as needed. The mixture will be a little sticky, but should be thick and smooth. If there are any lumps, scrape down sides of bowl, and process again.
Transfer the mixture to a bowl or plate. Cover and refrigerate or freeze until firm enough to roll.
Form the mixture into truffles that are roughly the size of a large marble. Roll the truffles cacao powder. (If the mixture becomes too warm or sticky while you're working with it, place it in freezer again for 15-20 minutes.) Store the finished truffles in an airtight container, preferably in the fridge or freezer. Will keep for 1-2 weeks refrigerated, or several months frozen.