These tahini truffles with chocolate drizzle taste like halvah. They are seriously the easiest treats to make! Five ingredients, 10 minutes, and a little patience stand between you and chocolate treat nirvana. They are vegan, gluten free, and beyond delicious. Don’t miss that flaky salt on top! Shall we?
If there is one thing I have learned this year, it is that meal prep saves lives. As a graduate student, if I do not have something in my fridge that takes more than five minutes to prepare, I will be eating popcorn for dinner. Not that popcorn for dinner is bad… just not all the time.
Normally, I prepare some sort of dish (like these stews. holy moly) for meal prep to have for dinner all week long. Lately, I have also been prepping dessert in my weekly rotation. We can never forget about dessert, can we? As much as I love making quick breads or brownies, I wanted something that takes me zero time and brain space to whip up. Also under the list of requirements are a dessert that makes me feel as fancy as I am on the inside.
And that’s how these tahini truffles with dark chocolate were born.
These babies taste like halvah. For those of you who do not know, Halvah is a dessert from the Middle East. It is made of tahini and honey that is insanely addictive. So why not have a truffle that lets me have halvah all the dang time?
To make these babies up, it is really quite simple. First, dump some tahini, maple syrup, coconut flour, and salt into a food processor and blitz it up (this is the one I use!). The mixture should feel like very soft Play-Doh that you can roll into balls and stick in the freezer. Make sure you use parchment because they will stick!
Of course, you can end your halvah journey here. I like to take it one step further and top with some dark chocolate. I melt my chocolate (I use either this brand or this brand) with some coconut oil to prevent it from burning, then do the dip and drizzle. Then, sprinkle with some flaky sea salt (because the salt totally makes it) before sticking it back in the freezer for 10 more minutes.
And there you have it. That is all there is to it! If you want, feel free to substitute the tahini for some all natural peanut butter (none of that stabilizer stuff) for a slightly different twist. However, these tahini bombs of love are just what the doctor ordered. You are going to need to make a couple of batches. Trust me.
Yields 8-10 truffles
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1/3 cup tahini
- 1 tablespoon maple syrup (feel free to add as little or as much as you want)
- 1.5 tablespoons coconut flour
- pinch pink salt
- 1/4 cup chopped dark chocolate
- 1/4 teaspoon coconut oil
Line a small plate or bakign sheet with pachment paper. In the bowl of a food processor, combine tahini, maple syrup, coconut flour, and salt. Pulse untilw ell combined. The mixture will form a dough that will be pretty soft. Roll into balls, place on lined tray and freeze until set, around 10 minutes.
Before taking the truffles out of the freezer, heat coconut oil and chocolate in the microwave for 20 second intervals until melted. You can also do this on the stove in a small saucepan, stirring constantly.
Dip frozen truffles in melted chocolate and place back on lined plate or sheet. Drizzle truffles with the remaining chocolate, then place back in the freezer until set, around 10 minutes. Store in a covered container in the refrigerator or freezer. EAT.