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Tahini chocolate truffles


Makes: about 30
timePrep time: 20 mins
timeTotal time:
Tahini chocolate truffles
Recipe photograph by Martin Poole

Tahini chocolate truffles


Makes: about 30
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
67Kcal
Fat
5gr
Saturates
1gr
Carbs
4gr
Sugars
4gr
Fibre
1gr
Protein
2gr
Salt
0.01gr

Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes
Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes

Ingredients

  • 75g blanched almonds
  • 300g Medjool dates, pitted
  • 75g sesame seeds
  • 4 tbsp cocoa powder
  • 3 tbsp tahini, stirred
  • 1 tbsp agave or maple syrup
  • 1½ tsp vanilla bean paste or extract
  • a pinch of sea salt

Step by step

Get ahead
These keep for 1 week in the fridge in an airtight container, or can be frozen.
  1. Put the almonds into a food processor and pulse until they are nicely ground. Add the Medjool dates, 50g of the sesame seeds, 3 tablespoons of cocoa powder, the tahini, agave syrup, vanilla and salt, then blend together until combined and a sticky dough has formed.
  2. With damp hands, shape the mixture into about 30 equal-sized balls, squeezing together firmly. Sprinkle the remaining cocoa powder onto one plate, and the rest of the sesame seeds onto another. Roll half the balls in the cocoa and the other half in the sesame seeds. Chill in the fridge for 1 hour or until set (alternatively, you can put them in the freezer for 20 minutes).

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