Tahini Cinnamon Truffles

• Vegan
• Gluten free

• Refrigerated

  • 3 tbsp Non-dairy milk

• Condiments

  • 1/4 cup Agave syrup
  • 1 tbsp Tahini, raw

• Baking & Spices

  • 1 tsp Cinnamon
  • 4 oz Dark chocolate
  • 2 tbsp Sesame seeds, raw toasted

Found on ourfourforks.com

Description

Ingredients

• 4 oz dark chocolate (72% or higher, vegan)
• 1 teaspoon cinnamon
• 3 tablespoons non-dairy milk (I used easy semi-homemade coconut milk)
• ¼ cup agave syrup
• 1 tablespoon raw tahini
• 2 tablespoons raw sesame seeds, toasted

Directions

• Put chocolate in a small heatproof bowl.
• Mix the cinnamon, non-dairy milk and agave in a small saucepan and cook over medium heat just to a boil.
• Reduce the heat to low, add the tahini and whisk vigorously. The mixture should thicken immediately. Simmer for 30 seconds until shiny and smooth and remove from heat.
• Pour the hot mixture over the chocolate, cover the bowl with a plate and wait 1 minute. Stir until the chocolate is completely melted.
• Cool to room temperature, stirring occasionally, and then spoon into a shallow container and refrigerate for about 1-2 hours until firm (see notes).
• With a spoon, scoop out 1-inch pieces of ganache and roll into a ball, working quickly so the mixture stays cool.
• Cover and refrigerate 15-25 minutes more.
• Roll truffles in toasted sesame seeds until covered. Keep finished truffles in the refrigerator until serving.