Chocolate Tahini Truffles
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.
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
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).
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.
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.
Store them in an airtight container in your fridge for up to a week, or in your freezer for up to 3 weeks.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.