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, 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 and freeze for another 30 minutes.