An amazingly delicious treat, full of goodness that is super easy to make. It can be very easily turned vegan by using carob molasses instead of the honey. Enjoy!
Chocolate, Hazelnuts, and Tahini Truffles
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
An amazingly delicious treat, full of goodness that is super easy to make. It can be very easily turned vegan by using carob molasses instead of the honey. Enjoy!
INGREDIENTS
- 1 cup tahini
- 1 cup dark chocolate, chopped
- ¼ cup honey , (or carob molasses)
- 1 teaspoons kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 orange, of finely grated zest
- 1 cup roasted, hazelnuts
- ¼ cup toasted white sesame seeds
METHOD
- 1)
Heat tahini, chocolate, honey (or molasses), salt, cinnamon, and orange zest in a medium heatproof bowl over Bain Marie (bottom of bowl should not touch water), stirring occasionally until melted and smooth.
- 2)
Carefully pour tahini mixture into an 8×8″ pan. Chill until truffle base is firm, about 60–70 minutes.
- 3)
Meanwhile, finely chop hazelnuts by hand or with a food processor. Mix with sesame seeds and place a medium bowl.
- 4)
Scoop tahini mixture by 2 teaspoons and roll or shape into balls.
- 5)
Toss in hazelnuts-sesame mixture until coated.
- 6)
Place on a to baking sheet lined with baking paper.
- 7)
Chill in the fridge then transfer into an airtight container.
Notes
Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.