Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Return balls to baking sheet and keep chilled.

Step 6

Do Ahead: Balls can be made 1 month ahead. Wrap each ball in plastic and transfer to a resealable bag. Keep chilled.