• 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. 
• Enjoy!

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