Deeply chocolatey truffles with a nutty tahini centre. Three main ingredients and no baking.
Ingredients (makes 12 to 14)
- 100g dark chocolate (70% or higher), chopped
- 3 tbsp Organic Raw White Sesame Tahini
- 1 tbsp maple syrup (optional, for a sweeter truffle)
- Pinch of sea salt
- Optional: ¼ tsp ground cardamom, orange zest or vanilla
To roll in (choose one or more): cacao powder, sesame seeds, crushed pistachios or finely chopped hazelnuts.
Method
- Melt the chocolate over a pan of simmering water, or in the microwave in 20 to 30 second bursts, stirring in between.
- Stir in the tahini, maple syrup, salt and any flavourings while the chocolate is warm, until smooth and glossy.
- Cool at room temperature, then chill for 1 hour until firm enough to shape.
- Scoop with a teaspoon and roll into balls.
- Roll each truffle in your coating. Store in an airtight container in the fridge.
Tips
- They keep for up to 7 days in the fridge.
- For firmer truffles, add a teaspoon of cocoa powder before chilling.
- Swap the tahini for hazelnut butter in one batch for a different flavour.
About the white sesame tahini
Our tahini is made from 100% organic hulled white sesame seeds, stone-ground at a low temperature. It is smooth, creamy and mildly nutty, and it melts into chocolate without any bitterness. It has 18g of protein and 15g of fibre per 100g.
Contains sesame.
