I don't have pink sea salt. Can I leave it off?

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 or use something else instead.

Where can I buy tahini?

It is in the nut and seed butter section of most grocery stores.

Can I use peanut butter instead of tahini?

Yes, absolutely! You can use whatever type of nut or seed butter as the filling. It's an even swap for the tahini.

Is all dark chocolate vegan?

Not necessarily. You'll need to read the ingredient label of whatever chocolate you buy to make sure there are no dairy products or animal products. The label should clearly state whether the product is vegan or not.

Chocolate Tahini Truffles

Ingredients

Units Scale

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)

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Instructions

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 or cacao nibs 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.

Notes

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.

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

Nutrition

Serving Size: 2 truffles
Calories: 248
Sugar: 8.5 g
Sodium: 474.9 mg
Fat: 17.4 g
Saturated Fat: 2.9 g
Carbohydrates: 15.9 g
Fiber: 1.8 g
Protein: 5.4 g
Cholesterol: 0.4 mg