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.