Introduction

These Best Date & Tahini Brownie Balls are a delightful no-bake treat that’s both nutritious and indulgent. Combining natural sweetness from dates with rich tahini and dark chocolate, they make a perfect energy bite any time of day.

A close-up of a small round chocolate truffle held between a woman's hand thumb and forefinger, showing two layers inside: a shiny dark chocolate outer shell covering a dense, crumbly dark brown chocolate filling with small bits of nuts or texture inside, and fine cracks on the outside chocolate layer. The background is a soft, out-of-focus neutral color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 medjool dates (tear open and remove stone in each date)
3 tablespoons tahini paste
2 tablespoons maple syrup (or other liquid sweetener)
1 teaspoon vanilla extract
2 tablespoons cocoa powder (or cacao powder)
3 tablespoons porridge oats (rolled oats)
3/4 teaspoon salt (optional, adds a burst of flavor)
100 g dark chocolate chips (or dark chocolate)

Instructions

Step 1: Remove the stones from your dates and add them to your food processor or blender jug.
Step 2: Add all the other ingredients except the chocolate chips or dark chocolate, which will be used for coating the brownie balls.
Step 3: Blend the mixture. If your blender isn’t very powerful, pulse in bursts instead of continuous blending. Use a spatula to scrape down the sides as needed to help the process.
Step 4: Roll the mixture into balls about the size of less than a tablespoon each, or any size you prefer. Place them on a baking tray lined with parchment paper for easy cleanup.
Step 5: Place the tray in the fridge to chill while you melt the chocolate.
Step 6: Melt the chocolate in a microwave-safe bowl or over a pot of simmering water (a bain-marie). Ensure the bowl’s bottom doesn’t touch the water to prevent the chocolate from seizing.
Step 7: Coat each brownie ball by lowering it into the melted chocolate using a teaspoon, roll to cover fully, then place it back on the lined baking sheet.
Step 8: Repeat the coating process for all the brownie balls, then refrigerate the tray until the chocolate sets.
Step 9: Once the chocolate has hardened, enjoy your delicious no-bake brownie bites!

Tips & Variations

For extra crunch, add chopped nuts or seeds to the mixture before rolling the balls.
If you prefer a sweeter bite, increase the maple syrup slightly or use sweeter dates.
Substitute tahini with almond or peanut butter for a different nutty flavor.
Use dark chocolate with a high cacao percentage for a richer taste, or milk chocolate for a sweeter coating.

Storage

Store the brownie balls in an airtight container in the fridge for up to one week. They can also be frozen for up to three months—just thaw in the fridge before eating. For best texture, let them sit at room temperature for a few minutes before serving after refrigeration.

How to Serve

The image shows a clear plastic container filled with round chocolate-covered treats. Each piece is coated in smooth, shiny milk chocolate with some slight cracks and texture on the surface. The chocolates are piled closely together inside the container, which sits on a white marbled surface. There are around ten to twelve chocolate pieces visible, each about the size of a walnut and with a rich brown color. The focus is close up, capturing the glossy texture and slight imperfections of the chocolate shells. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without a food processor?

While a food processor or blender makes the process easier, you can finely chop the dates and mix them manually with the other ingredients. This might result in a chunkier texture but will still taste great.

Are these brownie balls suitable for a vegan diet?

Yes, these brownie balls are vegan-friendly, as they contain no animal products. Just ensure that the chocolate you use for coating is dairy-free.