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These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.
- ⅔ cup plus 1 Tbsp. unsalted, shelled raw pistachios, divided
- ¼ cup plus 2 Tbsp. unsweetened cocoa powder, divided
- 1 Tbsp. toasted sesame seeds
Line a rimmed baking sheet with parchment. Pulse ⅔ cup pistachios in a food processor until very coarsely chopped. Add dates, tahini, maple syrup, salt, and ¼ cup cocoa powder and process until mixture balls up and forms a mass around the blade.
Roll batter into ten 1-oz. balls (each about the size of a ping pong ball) and arrange on prepared sheet. Chill until firm, about 20 minutes.
Meanwhile, grind sesame seeds and remaining 1 Tbsp. pistachios with a mortar and pestle or chop with a sharp knife until finely ground and no large pieces remain. Transfer to a small bowl. Place remaining 2 Tbsp. cocoa powder in another small bowl.
Re-roll balls between your palms until smooth and round. Dip one half of each ball into pistachio-sesame mixture, then the other half into cocoa powder.
Return balls to baking sheet and keep chilled.
Do Ahead: Balls can be made 1 month ahead. Wrap each ball in plastic and transfer to a resealable bag. Keep chilled.