Tahini Chocolate Truffles

Deeply chocolatey, silky-smooth truffles with a nutty tahini twist. Perfect for sharing (or not).

✅ Ingredients (Makes 12–14 truffles):

• 100g dark chocolate (70% or higher), chopped

• 3 tbsp Sun & Seed Raw White Sesame Tahini

• 1 tbsp maple syrup (optional, for a sweeter bite)

• Pinch of sea salt

• Optional: ¼ tsp ground cardamom, orange zest, or vanilla for flavour

🎁 For Rolling / Coating (choose one or more):

• Cacao powder

• Sesame seeds

• Crushed pistachios

• Finely chopped hazelnuts

👩🍳 Method:

1. Melt the chocolate using a double boiler or microwave (in 20–30 second intervals, stirring in between) until smooth.

2. Stir in tahini, maple syrup (if using), salt, and any optional flavourings while the chocolate is still warm. Mix until fully smooth and glossy.

3. Let the mixture cool at room temperature, then place in the fridge for 1 hour until firm enough to shape.

4. Using a teaspoon or melon baller, scoop and roll into balls with your hands.

5. Roll each truffle in your coating of choice — cacao powder, sesame seeds, or crushed nuts.

6. Store in the fridge in an airtight container. Best enjoyed slightly chilled or at room temperature.

🍬 Tips:

• These keep for up to 7 days in the fridge

• For firmer truffles, add a teaspoon of cocoa powder to the mix before chilling

• For a twist, swap tahini for Sun & Seed hazelnut butter in one batch