No-Bake Chocolate Tahini Truffles – Rich, Nutty, and Incredibly Easy

If you love the deep flavor of chocolate and the nutty richness of tahini, these no-bake truffles are going to be your new favorite treat. They come together with simple pantry ingredients and require no oven time. The texture is fudgy and smooth, with a hint of sesame that feels luxe without being fussy.

They’re perfect for gifting, parties, or a quiet late-night sweet tooth moment. And because the process is simple, you can make a batch in under 30 minutes, plus chill time.

No-Bake Chocolate Tahini Truffles – Rich, Nutty, and Incredibly Easy

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 8 ounces (225 g) dark chocolate, chopped (60–72% cacao works best)
• 1/2 cup tahini (well-stirred, smooth, and pourable)
• 2 tablespoons pure maple syrup or honey (to taste)
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 2 tablespoons cocoa powder (for dusting, optional)
• 1/3 cup toasted sesame seeds, finely chopped pistachios, or shredded coconut (for rolling, optional)
• 1–2 teaspoons neutral oil (like avocado or sunflower), only if needed to loosen the mixture

Method

 

1. Prep your chocolate. Place the chopped chocolate in a heatproof bowl. The smaller the pieces, the faster and more evenly they’ll melt.
2. Melt gently. Set the bowl over a pot of barely simmering water (a double boiler), making sure the bowl doesn’t touch the water. Stir until smooth. Alternatively, microwave in 20–30 second bursts, stirring between each, until just melted.
3. Stir in tahini. Remove the bowl from heat and whisk in the tahini while the chocolate is warm. The mixture should become thick, glossy, and uniform.
4. Add flavor and sweetness. Whisk in maple syrup (or honey), vanilla, and salt. Taste and adjust the sweetness. If the mixture seizes slightly, add 1 teaspoon of neutral oil and whisk until smooth.
5. Chill to set. Cover the bowl and refrigerate for 45–60 minutes, until the mixture is firm but scoopable, like a thick ganache. If it gets too hard, let it sit at room temperature for 10–15 minutes.
6. Set up coatings. Place cocoa powder, sesame seeds, pistachios, or coconut in shallow bowls. Line a tray with parchment paper.
7. Shape the truffles. Using a teaspoon or small cookie scoop, portion the mixture into 1-inch balls. Roll quickly between your palms to shape. If the mixture is sticky, dust your hands with cocoa or chill it a bit longer.
8. Coat and chill again. Roll truffles in your chosen coatings. Arrange on the tray and refrigerate for 20 minutes to firm up.
9. Serve. Enjoy straight from the fridge for a firmer bite, or let them sit at room temp for 5–10 minutes for a softer, melt-in-your-mouth texture.

What Makes This Special

These truffles blend bittersweet chocolate with creamy tahini for a balanced, not-too-sweet flavor profile. The tahini adds silkiness and a subtle sesame note that pairs beautifully with cocoa.

Unlike many truffles, there’s no heavy cream needed—tahini takes center stage as the rich base. The result is a dessert that feels fancy but is incredibly forgiving and easy to customize. Plus, they’re naturally no-bake and gluten-free, with options to make them dairy-free.

Ingredients

• 8 ounces (225 g) dark chocolate, chopped (60–72% cacao works best)
• 1/2 cup tahini (well-stirred, smooth, and pourable)
• 2 tablespoons pure maple syrup or honey (to taste)
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 2 tablespoons cocoa powder (for dusting, optional)
• 1/3 cup toasted sesame seeds, finely chopped pistachios, or shredded coconut (for rolling, optional)
• 1–2 teaspoons neutral oil (like avocado or sunflower), only if needed to loosen the mixture

How to Make It

1. Prep your chocolate. Place the chopped chocolate in a heatproof bowl.

   The smaller the pieces, the faster and more evenly they’ll melt.

2. Melt gently. Set the bowl over a pot of barely simmering water (a double boiler), making sure the bowl doesn’t touch the water. Stir until smooth. Alternatively, microwave in 20–30 second bursts, stirring between each, until just melted.
3. Stir in tahini. Remove the bowl from heat and whisk in the tahini while the chocolate is warm.

   The mixture should become thick, glossy, and uniform.

4. Add flavor and sweetness. Whisk in maple syrup (or honey), vanilla, and salt. Taste and adjust the sweetness. If the mixture seizes slightly, add 1 teaspoon of neutral oil and whisk until smooth.
5. Chill to set. Cover the bowl and refrigerate for 45–60 minutes, until the mixture is firm but scoopable, like a thick ganache.

   If it gets too hard, let it sit at room temperature for 10–15 minutes.

6. Set up coatings. Place cocoa powder, sesame seeds, pistachios, or coconut in shallow bowls. Line a tray with parchment paper.
7. Shape the truffles. Using a teaspoon or small cookie scoop, portion the mixture into 1-inch balls. Roll quickly between your palms to shape.

   If the mixture is sticky, dust your hands with cocoa or chill it a bit longer.

8. Coat and chill again. Roll truffles in your chosen coatings. Arrange on the tray and refrigerate for 20 minutes to firm up.
9. Serve. Enjoy straight from the fridge for a firmer bite, or let them sit at room temp for 5–10 minutes for a softer, melt-in-your-mouth texture.

Storage Instructions

• Refrigerator: Store truffles in an airtight container for up to 2 weeks. Separate layers with parchment to prevent sticking.
• Freezer: Freeze for up to 2 months.

  Thaw in the fridge for a few hours before serving for the best texture.

• Room temperature: Safe for a few hours at cool room temps, but they soften quickly in warm environments.

Benefits of This Recipe

• No-bake and quick: Minimal equipment and no oven time.
• Balanced sweetness: Dark chocolate and tahini keep these rich without being cloying.
• Customizable: Change coatings, add spices, or swap sweeteners easily.
• Allergy-friendly options: Naturally gluten-free and easy to make dairy-free with vegan chocolate.
• Great for gifting: They look polished and travel well when chilled.

What Not to Do

• Don’t use dry or separated tahini. Grainy or thick tahini won’t blend smoothly and can cause a greasy texture. Use a well-stirred, creamy jar.
• Don’t scorch the chocolate. Overheating leads to graininess. Melt low and slow, and remove from heat as soon as it’s smooth.
• Don’t skip the chill time. If you try to roll too soon, you’ll end up with a sticky mess.

  The mixture needs time to set.

• Don’t over-sweeten early. Add sweetener gradually and taste. Different chocolates vary in bitterness.
• Don’t store uncovered. Truffles absorb fridge odors and dry out quickly. Use a sealed container.

Variations You Can Try

• Espresso kick: Add 1 teaspoon instant espresso powder to the melted chocolate for a mocha vibe.
• Orange zest: Stir in 1 teaspoon finely grated orange zest for a bright citrus note.
• Sea salt finish: Sprinkle flaky sea salt on top just before the final chill for a sweet-salty bite.
• Spiced sesame: Mix 1/4 teaspoon ground cardamom or cinnamon into the base, and roll in toasted sesame seeds.
• Crunchy center: Press a roasted hazelnut or almond into the center of each portion before rolling.
• Protein boost: Add 1–2 tablespoons unflavored or chocolate protein powder and a splash of oil to keep it smooth.
• Nutty swirl: Replace 2 tablespoons of tahini with almond butter or peanut butter for a hybrid flavor.
• Coconut bliss: Stir in 2 tablespoons finely shredded coconut and roll in more coconut to finish.

FAQ

Can I use milk chocolate instead of dark?

Yes, but reduce or skip the added sweetener since milk chocolate is sweeter.

The texture will be slightly softer, so chill a bit longer before rolling.

What if my tahini is bitter?

Brands vary. If yours tastes bitter, balance it with a touch more maple syrup and a pinch of extra salt. You can also add vanilla or a hint of cinnamon to soften the flavor.

How do I fix a seized or grainy mixture?

Whisk in 1–2 teaspoons of neutral oil or warm milk (dairy or plant-based) a little at a time until smooth returns.

Gentle heat helps too—warm the bowl briefly over steam and whisk.

Do I need a food processor?

No. A bowl, whisk, and a saucepan or microwave are enough. A small cookie scoop helps with portioning, but it’s optional.

Are these dairy-free?

They can be.

Use dairy-free dark chocolate and maple syrup instead of honey, and you’re set.

Can I make them less sweet?

Absolutely. Start with 1 tablespoon of sweetener and taste. The tahini and dark chocolate carry plenty of flavor even with minimal sweetness.

How many truffles does this make?

Expect about 18–22 truffles, depending on size.

For bite-sized pieces, aim for 1-inch balls.

Why are my truffles too soft to roll?

They need more chill time or your kitchen is warm. Return the bowl to the fridge for 15–20 minutes, then try again. Dusting your hands with cocoa helps reduce stickiness.

Can I coat them in melted chocolate?

Yes.

Chill formed truffles until firm, then dip in melted chocolate and set on parchment. You’ll get a snappy shell with a soft, tahini-rich center.

Final Thoughts

No-Bake Chocolate Tahini Truffles deliver rich flavor, a silky texture, and impressive results with minimal effort. They’re flexible, dependable, and easy to tweak for any occasion.

Keep a batch in the fridge for a quick dessert or wrap them up for a thoughtful homemade gift. Once you try the chocolate-tahini combo, it’s hard to go back—simple ingredients, big payoff, and zero oven time.