Chocolate and sesame paste combine deliciously in these luscious vegan Tahini Truffles. They’re just the thing to make your sweetie swoon this Valentine’s Day. (Or any day really.) They’re excellent for dessert — or for anytime that you’re craving a little bit of chocolate. This easy to make recipe is made with just 2 ingredients, and it’s vegan and gluten-free.
Chocolate and Tahini
Chocolate and tahini are two of my favorite things. I usually have a small piece of chocolate as an after-lunch treat, and I like to slather just about everything in tahini. But I had never thought to combine the two until I saw a few of my blogger friends posting recipes that included both.
Chocolate and peanut butter are a classic combination. Chocolate and hazelnut butter together are addictive. So it only makes sense that chocolate and tahini would make a deliciously luscious combination. Why hadn’t I tried them together sooner?
Vegan Tahini Truffles
These vegan tahini truffles are easy simple to make and they’re made with just two ingredients – chocolate and tahini. You could add a little splash of vanilla extract or chocolate liqueur if you like, but trust me when I say that these truffles are good as is.
Since this recipe is made with just 2 ingredients, quality counts. I recommend using good, high-quality dark chocolate with a high cacao percentage. Use a chocolate that you really like, since it’s one half of the recipe. I used two Green & Black’s 70% dark chocolate bars. You can use semi-sweet chocolate chips instead of chopped chocolate, if you prefer.
I also recommend using a good quality tahini, such as Soom, too. Some tahinis are thicker than others, so if you use a thinner one, your truffles may be a little on the softer side. It’s not a bad thing if they are, because they’ll still taste delicious!
How to Make Vegan Tahini Truffles
These delicious treats couldn’t be easier to make.
- First, you melt your chocolate.
- Then, you mix the melted chocolate together with the tahini.
- Next, you refrigerate the mixture for an hour or two, to allow it to harden slightly.
- Finally, you roll the mixture into balls and then roll those balls into the coating you choose.
I couldn’t decide what to roll my truffles in, so I used cacao nibs, sesame seeds, and cocoa powder. You can use one of them or all three if you like. Shredded coconut or crushed nuts would work well, too.
Store your truffles in an air-tight container the fridge until you’re ready to serve them. They’ll last in the refrigerator for about a week.
While my chocolate cravings are usually satisfied with just a bite or two of chocolate, I found myself wanting to scarf down this whole batch of vegan tahini truffles. Dennis isn’t usually a chocolate guy, but after having one of these, he said he couldn’t stop thinking about them, and he wanted to eat the whole batch of them, too. If you make them and then find yourself itching for more in the middle of the night, don’t say I didn’t warn you!
Valentine’s Day is a low-key holiday for me. I don’t like going out to crowded, over-priced restaurants, and I don’t need a big, flashy present. I prefer to have a nice dinner at home, and I like my gifts in the form of chocolate. These vegan Tahini Truffles are the perfect treat to celebrate the day with, whether you’re celebrating with your sweetie, your friends, or just yourself!
Vegan Tahini Truffles
- 7 ounces dark chocolate chopped (I like to use 70% chocolate)
- 1 cup tahini
For Coating (Optional)
- 3 tablespoons chopped cacao nibs
- 3 tablespoons sesame seeds
- 3 tablespoons unsweetened cocoa powder
Simmer a cup or two of water in a small saucepan over medium-low heat. Set a heat-proof bowl on top of the pan, making sure the water doesn’t touch the bottom of the bowl.
Place the chocolate in the bowl and stir until most of the chocolate has melted. Make sure the chocolate doesn’t scorch.
Once most the chocolate has melted, remove the bowl from the saucepan.
Add the tahini to the bowl and whisk in the tahini. Mix until well-blended.
Allow the chocolate to cool, then cover the bowl and place in the refrigerator. Allow the mixture to harden for an hour or two. If you leave it in the fridge longer, it maybe too hard to roll into truffles. If this happens, just allow it soften at room temperature.
Scoop out the mixture by the tablespoonful and roll into 1-inch balls.
Place the coatings in to shallow dishes, and roll the truffles until well coated.
Cover and refrigerate until ready serve.