VEGAN / GLUTEN FREE / PALEO
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SEA SALT CHOCOLATE CHIP TAHINI TRUFFLES
INGREDIENTS
THE FILLING:
1 c almond flour
1/2 c-3/4 c tahini
1/4 cup maple syrup
1 tsp cinnamon
1 scoop collagen peptides (for extra protein! this is optional)
1/2 c dairy free chips (I love the Enjoy Life Foods mini chips)
THE CHOCOLATE DRIZZLE:
1/2 c dairy free chocolate chips
1 tsp coconut oil
Tahini is still all the rage these days, but the truth is, I’ve had a love affair with tahini long before it became popular in the wellness community. In fact, it’s part of my Middle Eastern blood. In my culture, we use tahini in pretty much everything. Growing up, I was obsessed with Halva, which is made from tahini! These days, you can find me in the kitchen testing all kinds of recipes using tahini, and you can find a number of them on my blog, just search tahini!
But today, my friends, you life is about to be transformed FOREVER. And I am not making this up. This is, hands down, one of my best recipes yet. Do it, and thank me later!
makes 16 truffles
instructions
In a medium size bowl, mix together all of the ingredients for the truffles, starting with only 1/2 cup of the tahini. The mixture should be sticky, but not crumbly. If it is crumbly, then add the remaining tahini.
Using a spoon and form balls.
Place them on a parchment lined baking sheet and freeze for 30 minutes.
Meanwhile, place the remaining chocolate chips and coconut oil in a small, microwave-safe bowl, and heat in 30 second intervals, until melted.
I do this only twice. Remove the truffles from the freezer, and dip each one in the chocolate.
Place back on the parchment paper, sprinkle with sea salt, and freeze for another 30 minutes.
You guys are going to die, they are so good! Enjoy!
XO
Rate & review
SELECT A RATING and tell me what you think!
Response
These really are amazing. Very RICH and sweet (very much like truffles) — perfect for a holiday or special occasion when you need a crowd-pleaser but don’t want white sugar and wheat flour. They taste like cookie dough dipped in chocolate—yum! Tasted best straight from the fridge.
I did have trouble with the chocolate dip. I melted it via stove top and it never truly liquified, though I added extra coconut oil. In the end, I just smeared it on top and smoothed/thinned it out with the back of a spoon, which took lots of time. Will have to try microwave next time.
Thank you for this recipe! If I had tasted them at a party and found out they were paleo friendly, I would have gone crazy!