welcome + almond butter tahini chocolate truffles

Well, hello and welcome. Here is my first recipe offering. Deliciously easy chocolate truffles. These came about one day when I was seriously craving chocolate, but bliss balls just weren’t doing it for me. I needed that smooth & creamy chocolatey mouth feel. Enter these little morsels of goodness. They’re the perfect amount of sweet for me, a bit like an earthy version of dark chocolate truffles.

 

choc-tahini-truffles

choc-tahini-truffles

 

This recipe is adapted from Natural Kitchen Adventures. I just love adding tahini to recipes, especially chocolate ones, but sometimes I find the bitter nutty taste overwhelms the pleasantness, so I often sub out some tahini for almond butter. You could try these with another nut butter or even some sun butter to keep it nut free.

I hope you enjoy, please drop me a line and definitely let me know if you make these. I can’t recommend enough that you do!!

Rosie x

 

choc-tahini-truffles

 

 

5 from 2 votes
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Almond Butter Tahini Chocolate Truffles

Simple, healthy chocolate truffles that take minutes to make! || raw, vegan, gluten free, refined sugar free, can be nut free if you sub all tahini for almond butter ||

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 Truffles

Ingredients

  • 8 medjool dates , pitted
  • 3 tbsp tahini , hulled or unhulled
  • 3 tbsp almond butter
  • 5 tbsp cacao powder , plus more for coating
  • 1 Large Pinch flaked sea salt
  • 1 tbsp vanilla extract

Instructions

  1. add dates to your food processor and blend until you have a thick, sticky paste - lumps are a-okay.

  2. next add in the tahini, almond butter, cacao powder, vanilla and salt. blitz it until you have a crumbly (dirt-like) texture. yum! if the mixture is staying in a paste, add a little more cacao until it is crumbly, or if it's too dry and not sticking together when you press it between your fingers then add a little more almond butter or tahini.

  3. use a teaspoon, or hands, to scoop out mixture and roll it into small balls, using your hands. I like to make my truffles a perfect little bite size, but size is your call. Keep in mind that you will end up with less truffles and they are very rich so I would recommend keeping them fairly small.

  4. once you've rolled each truffle, put them in a bowl or container and pop them in the freezer, for 20 mins or so, to firm up. The mixture is pretty yummy straight from the food processor, but once in the freezer they become a little chewy and, oh so good.

  5. you can roll your truffles in cacao powder, just before serving though as the cacao will be soaked up into the truffle if you do it before freezing them.

  6. these truffles will last up to 3 months in the freezer, I promise you they won't last that long though!

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  • Daniela Pimentel Furtado
    Reply

    I’ve said it in the past, and I’ll say it again…looks great! I made the same but without the tahini. My processor can’t handle dates, so I soak them in water for 10 minutes however this makes the dates too soft and as a result my truffles were very sticky. Any ideas …. ?

    • Rosie
      Reply

      Thanks for getting in touch Daniela! I’m so glad you made these yummy truffles. To answer your question, it really depends on what dates you’re using… is it Medjool dates or another type of pre-pitted dates? Medjool’s should be soft enough of you leave them at room temperature for an hour or so. If you don’t have access to Medjool’s then I would suggest flash soaking your dates in boiling water and really squeezing out as much moisture as you can once they’re cool, and potentially adding some more cacao powder to compensate for the wetness. Or, maybe it’s time for an upgrade on your food processor hehe! 🙂

  • Kirill
    Reply

    These look so delicious! Very nice blog and will be waiting for more recipes!

    • Rosie
      Reply

      Thank you so much! Yep, I’m excited to share more 🙂

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