I have been experimenting a lot with Tahini lately. If you are unfamiliar with Tahini, it simple is ground sesame seeds, which by the way, has a good amount of calcium. You can find either jars or tins in the Peanut butter isle of your market. A lot of times you will see Tahini in savory dishes. Well, I am loving this for a healthy, sweet ingredient for my recipes. I hope you enjoy these as much as we do around my home and know they are made with healthy ingredients.
Nutrition: calories 65, fat 5 g, carbs 5.6 g, fiber 2 g, sugars 0.1 g, sodium 0.8 mg, protein 2.2 g
Decadent Chocolate Tahini Truffles
Makes 6 Truffles
- 3 slightly heaping Tbsp Tahini
- 4 Tbsp all natural cocoa or cacao powder, not dutch processed
- 1 Tbsp Agave nectar
- 1 dropper of SweetLeaf all natural Stevia, or powdered Stevia to taste, I use chocolate stevia for this recipe.
- 1/2 to 3/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 to 2 Tbsp almond milk as needed
- 1 Tbsp cocoa powder for rolling the truffles
- Cacao nibs,optional
- Hemp-seeds, optional
- Have a cookie sheet lined with wax or parchment paper and set aside.
- Place all ingredients except almond milk and optional toppings in a medium bowl, mix with a sturdy rubber spatula.
- Start adding the almond milk until you have a good texture to roll into balls.
- Roll into 6 truffle balls and dip part of the truffle in any topping you decide or leave plain. They are perfect just like that.
- Place in fridge for about an hour to harden up just a bit.
Enjoy every rich tasting bite!