Salted caramel cardamom & tahini truffles
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Just a heads up! The magic here is to leave the dates in the food processor until it looks like soft and sticky caramel and the mixture turns little lighter in color.
  • 330 g of soft (Medjool) dates*
  • 85 g (about 3-4 tbsp) tahini (or any nut butter)
  • ½ tsp cardamom
  • 1 tsp salt, optional
  • 3 tbsp (or more if the dough is too sticky) oat flour (plain oats blended into a flour in the food processor)
  • Topping and coating:
  • 100 g dark chocolate (70-86%), optional
  • OR cacao powder, optional
  • Sesame seeds to decorate
  1. In a food processor or high power blender, puree the dates until sticky and smooth and turn a little lighter in color.
  2. Then add the tahini and salt, and puree again until combined.
  3. Lastly, add the oat flour and combine everything well for few seconds.
  4. Place in the freezer for 10 minutes (or in the fridge for 20 minutes) and afterwards start shaping the dough into (approx. 16) balls.
  5. If you are coating with cacao; put few tablespoons of cacao in a bowl and roll 2-3 balls at a time to coat.
  6. If you are coating with dark chocolate; place the chocolate in a glass bowl set over a saucepan filled with few centimeters up with water. Bring the water to a simmer and allow to simmer until the chocolate melts in the bowl. Put each ball in the melted chocolate until fully coated. It is good to use a fork to take them out, and then transfer them to a baking rack or a cutting board with baking paper, sprinkle with sesame seeds and allow the chocolate to harden.
Calories: 107 | Fat: 3 g | Fiber: 2 g | Protein: 2 g |
* if you're using hard dates, soak them in hot water for 15 minutes to soften then drain and rinse before adding to the blender.

Can be stored in the fridge for up to two weeks and in the freezer for up to 4 weeks.
Recipe by heilsulind at