SEA SALT CHOCOLATE CHIP TAHINI TRUFFLES
VEGAN / GLUTEN FREE / PALEO
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
for the truffle 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)
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 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!