Chocolate Tahini Truffles

These Chocolate Tahini Truffles are a decadent homemade chocolate treat. They’re crunchy on the outside and creamy on the inside, and are absolutely scrumptious! This recipe can be made vegan and dairy-free.

Making these truffles is really easy! They are perfect for a sweet treat to enjoy at home or as a homemade gift perfect for Valentine’s Day or any holiday.

And, if you’ve never had tahini paired with chocolate, then you are in for a delicious surprise. Tahini is sesame seed paste and it is creamy and neutral in flavor.

Lastly, I really like the topping of pink sea salt or cacao nibs on these Chocolate Tahini Truffles. The contrast of the coarse salt or the bitter nibs with the smooth sweet chocolate is really nice.

Why You Need This Recipe

• Skip the expensive boxed chocolates that often have preservatives and other questionable ingredients. This homemade recipe give you all the control over ingredients.
• Top your homemade truffles with whatever you like. Try sea salt, cacao nibs, freeze-dried fruits, or candied lemon peel. Candied lavender would be amazing too!
• This recipe can easily be made gluten-free, dairy-free, and vegan so everyone can enjoy these chocolate candies.

Recipe Steps

There are essentially three main steps to making homemade chocolate truffles.

Step One

First, you need to make the creamy mixture that will form the inside of the truffle. This recipe uses tahini and maple syrup, plus almond flour to help create a firm but smooth consistency.

You could always use peanut butter or any type of nut or seed butter in this recipe.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Once you’ve made the dough and formed it into balls, you need to coat each one with melted chocolate.

Step Three

The final steps are to top each truffle with a sprinkling of sea salt or cacao nibs.

Then, you just chill the truffles until they’ve firmed up and are ready to serve.

I know you are going to love these!

Recipe Tips & Substitutions

• These truffles are best served chilled. 
• Store any leftovers in an airtight container in the refrigerator for up to 10 days.
• You can also freeze these truffles for up to 2 months. Defrost in the fridge before serving. 
• You can put anything you like on top of these truffles. Ground-up freeze-dried strawberries or raspberries would also be delicious. 

Recipe FAQs

More Healthy Chocolate Desserts You Might Like

• 4-Ingredient Chocolate Fig Bars
• Avocado Chocolate Ice Cream
• Brownie Batter Edible Dough
• Fudgy Black Bean Brownies
• Vegan Chocolate Chip Mug Cake

Or, check out my entire index of clean eating dessert recipes.

Don’t Miss These Chocolate Treats

Strawberry Chocolate Chia Pudding

Healthy Hot Chocolate (Dairy-Free Option)

Chocolate Peanut Butter Banana Ice Cream

Homemade Dark Chocolate Raspberry Hearts

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Chocolate Tahini Truffles

★★★★★

5 from 8 reviews

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These Chocolate Tahini Truffles are a decadent homemade chocolate treat. They’re crunchy on the outside and creamy on the inside, and are absolutely scrumptious! This recipe can be made vegan and dairy-free.

• Total Time: 40 minutes
• Yield: 10 1x

Ingredients

Units USM Scale 1x2x3x

• 1/3 cup tahini, at room temperature
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup almond flour
• 1 tablespoon coconut oil, melted
• 1 3.5–ounce bar of dark chocolate (be sure to use dairy-free chocolate for dairy-free and/or vegan diets)
• 2 teaspoons pink sea salt or cacao nibs (optional, for topping)

Instructions

1. Line a baking sheet with parchment paper and set aside. 
2. In a medium mixing bowl, combine the tahini, date syrup or maple syrup, vanilla, almond flour, and coconut oil.
3. Use a spoon to stir together the mixture until it is thick and completely mixed together.
4. Then, use a tablespoon to spoon out about dough, using your hands to roll each one into a ball about 1-inch in diameter. Lay the balls on the baking sheet. You’ll have about 20 balls.
5. After you’ve formed all of the truffle balls, place the baking sheet in the freezer for 15 minutes.
6. In the meantime, melt your chocolate bar. First, break it into sections. Place the sections in a small microwave-safe bowl. Heat the bowl in 30 seconds increments, stopping to stir every 30 seconds until the chocolate is completely melted.
7. Remove the balls from the freezer and set next to the bowl of melted chocolate. Use a fork to dip each ball into the chocolate and place them back onto the baking sheet. Use your hands to sprinkle a pinch of pink sea salt or cacao nibs onto each truffle right after you have dipped it. 
8. Chill the chocolate-coated truffles in the freezer for an additional 10 minutes so the chocolate can completely set.
9. Enjoy these truffles chilled. They will keep in the refrigerator for up to 10 days.

Notes

1. These truffles are best served chilled. 
2. Store any leftovers in an airtight container in the refrigerator for up to 10 days.
3. You can also freeze these truffles for up to 2 months. Defrost in the fridge before serving. 
4. You can put anything you like on top of these truffles. Ground-up freeze-dried strawberries or raspberries would also be delicious. 

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: American
• Diet: Vegan

Keywords: homemade truffles, vegan chocolate truffles, tahini truffles

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