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Homemade Chocolate Truffles
When you’re looking for an easy chocolate truffle recipe that has a tasty salty texture on the outside and a soft, sweet inside, then look no further than this absolutely scrumptious recipe for Tahini Chocolate Truffles with Morton Coarse Himalayan Pink Salt.
Pink Himalayan Salt with Chocolate
I found Morton Coarse Pink Himalayan Salt at my local Von’s store. It was in the aisle with other salt products. My Von’s always has everything I need, so I love shopping there.
Have you ever had coarse salt on top of a chocolate truffle? The contrast of the coarse salt with the smooth chocolate is absolutely divine. And, strangely enough, the Morton Coarse Himalayan Pink Salt actually brings out the sweetness of the chocolate. It looks so pretty, too! Don’t you just love the pop of pink from the salt?
How to Make Homemade Chocolate Truffles
Making these truffles is actually really easy! They are perfect for a sweet treat to enjoy at home or as a homemade gift perfect for the holidays.
There are essentially two 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 date paste or maple syrup, plus almond flour to help create a firm but smooth consistency.
Then, 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!
Here’s my printable recipe:Print
When you’re looking for an easy Tahini Chocolate Truffle recipe that is easy, vegan, and dairy-free, then you’re going to love this one.
- 1/3 cup tahini, at room temperature
- 1/3 cup date syrup or ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ½ cup almond flour
- 1 tablespoon coconut oil, melted
- 2 teaspoons Morton Coarse Himalayan Pink 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 Morton Coarse Himalayan Pink 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.
If you want to give these truffles as a gift or take them to a party, I would suggest storing them in the refrigerator and delivering them chilled to prevent them from melting.