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2min read

Chocolate Tahini Truffles

by Valentina Concordia

2min read

These guys are our favourite party trick. They come together in 15 minutes, but have enough richness to convince a crowd that countless hours of time and effort went into making them. We like to make one batch with chocolate, and one without that can double up as a morning snack.

Prep Time

15mins

Cook Time

5mins

Makes

20 truffles

Ingredients

Truffles:
1 cup cashews 
12 large medjool dates, pitted 
2 tbsp tahini
3 tbsp cacao powder
⅛-¼ tsp salt (to taste)

Chocolate coating (optional):
75g dark chocolate
2 tbsp coconut oil 

Toppings:
Cacao nibs
Crushed nuts 

Method

STEP 1

Add cashews to a food processor and blend until they’re broken down (around 10 seconds). Add Medjool dates, tahini, cacao and salt, and blend until the mixture reaches a “dough”- like texture (around 45-60 seconds).

STEP 2

Form small truffles by rolling the mixture between your hands. Once they’re all rolled, let them chill in your freezer for 5-10 minutes.

STEP 3

If you are coating them in chocolate, good choice! While the truffles chill in the fridge, melt your chocolate in a bowl with two tbsp coconut oil. Remove the truffles from the fridge, and drop a couple of truffles into the melted chocolate until fully coated. Using a fork, remove them from the chocolate and transfer them to a parchment-lined baking tray. Repeat with all of the truffles.

STEP 4

Store them in an airtight container in your fridge for up to a week, or in your freezer for up to 3 weeks.

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