RED VELVET CHOCOLATE CHIP TAHINI TRUFFLE
VEGAN / GLUTEN FREE / PALEO
You guys have been ALL OVER my sea salt tahini truffles, so today I am sharing with you a brand new recipe for RED VELVET TAHINI TRUFFLES, which, yeah…are life changing. Whether you’ve been following Kalejunkie for a while, or are new around here, you know that my philosophy when it comes to food is eat all things, but focus on recipes with few ingredients. That’s because if something is easy to make, you’ll make it again and again, and a healthy habit becomes a healthy lifestyle!
It’s hard to believe that these truffles fit in the “healthy” category, but they do! They contain no refined sugar and are vegan, gluten free, and dairy free. The secret ingredient in this recipe is the new Red Velvet Cake Complete Protein from PlantFusion. It’s legitimately so good, it tastes like a slice of red velvet cake. Combine that with the earthy flavor of tahini and chocolate, it’s a flavor combo made in heaven.
So let’s get right to it, here’s how to make them!
makes 16 truffles
for the truffle filling:
1 c almond flour
1/2 c-3/4 c tahini
1/4 cup maple syrup
1 tsp cinnamon1 scoop PlantFusion Complete Protein Red Velvet Cake
1/2 c dairy free chips (I love the Enjoy Life Foods mini chips)
for the chocolate drizzle:
1/2 c dairy free chocolate chips
1 tsp coconut oil
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.