Tahini Chocolate Truffles with Pink Sea Salt
These Tahini Chocolate Truffles with Pink Sea Salt are an easy homemade chocolate dessert. They’re crunchy on the outside and soft on the inside, and are absolutely scrumptious! Vegan, paleo, 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 on these Chocolate Tahini Truffles. The contrast of the coarse salt with the smooth chocolate is really nice. And, strangely enough, the pink salt actually brings out the sweetness of the chocolate.
There are essentially three main steps to making homemade chocolate truffles.
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.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Once you’ve made the dough and formed it into balls, you need to coat each one with melted chocolate.
The final step is to top each truffle with a sprinkling of Morton Coarse Himalayan Pink Salt. Then, you just chill the truffles until they’ve firmed up and are ready to serve.
I know you are going to love these!
Yes, of course! You can also use flaked sea salt or regular coarse non-pink sea salt if you like. Or, just leave off the salt completely.
It is in the nut and seed butter section of most grocery stores. I linked to one in the Recommended Items box below, too.
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.
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 1/3 cup tahini, at room temperature
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ½ cup almond flour
- 1 tablespoon coconut oil, melted
- 2 teaspoons pink sea salt
- 1 3.5-ounce bar of dark chocolate
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the tahini, date syrup or maple syrup, vanilla, almond flour, and coconut oil.
- Use a spoon to stir together the mixture until it is thick and completely mixed together.
- 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.
- After you’ve formed all of the truffle balls, place the baking sheet in the freezer for 15 minutes.
- 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.
- 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 onto each truffle right after you have dipped it.
- Chill the chocolate-coated truffles in the freezer for an additional 10 minutes so the chocolate can completely set.
- Enjoy these truffles chilled. They will keep in the refrigerator for up to 10 days.
- These truffles are best served chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegan
Keywords: homemade truffles, chocolate truffles, tahini truffles