Almond Butter Tahini Chocolate Truffles

• Produce

  • 5 tbsp Cacao powder
  • 8 Medjool dates, pitted

• Condiments

  • 3 tbsp Almond butter

• Baking & Spices

  • 1 large pinch Sea salt, flaked
  • 1 tsp Vanilla extract

• Other

  • 3 tbsp Tahini (, hulled or unhulled

Found on cashewsandcacao.com

Description

Directions

• add dates to your food processor and blend until you have a thick, sticky paste - lumps are a-okay.
• next add in the tahini, almond butter, cacao powder, vanilla and salt. blitz it until you have a crumbly (dirt-like) texture. yum! if the mixture is staying in a paste, add a little more cacao until it is crumbly, or if its too dry and not sticking together when you press it between your fingers then add a little more almond butter or tahini.
• use a teaspoon, or hands, to scoop out mixture and roll it into small balls, using your hands. I like to make my truffles a perfect little bite size, but size is your call. Keep in mind that you will end up with less truffles and they are very rich so I would recommend keeping them fairly small.
• once youve rolled each truffle, put them in a bowl or container and pop them in the freezer, for 20 mins or so, to firm up. The mixture is pretty yummy straight from the food processor, but once in the freezer they become a little chewy and, oh so good.
• you can roll your truffles in cacao powder, just before serving though as the cacao will be soaked up into the truffle if you do it before freezing them.
• these truffles will last up to 3 months in the freezer, I promise you they wont last that long though!