They have an addictive flavor and fun to make, which can be challenging when you try to avoid sugar completely.
They’re all the diets friendly (Keto, vegan, Paleo…). Too friendly 🙂 if you can limit yourself to 2 maximum 3 a day, then yes they are Keto friendly.
If you’re not a big tahini fan – I can’t relate to you – or doesn’t have any, use any nut butter you like instead, and add with your own flavors. If you like chili then add chili, if you like whisky then add whisky…
You’ll need: a chocolate truffle mold or mini cupcakes liners
salted dark chocolate & tahini truffles
Ingredients
For the truffles
- 100 g 85% dark chocolate
- 1 tablespoon coconut oil - or ghee
- Lemon zest - about ½ teaspoon - 4 cardamom pods, peeled and crushed, or ¼ teaspoon ground cardamom
- Pinch of crushed coarse sea salt or regular salt
For tahini filling
- ¼ cup tahini
- ½ tablespoon maple syrup or any sweetener of your choice
Instructions
- Melt the chocolate in a double boiler. Meanwhile make the tahini filling: pour the tahini and maple into a small-medium bowl and mix. Refrigerate.
- Add the truffle ingredients into the melted chocolate. Using a teaspoon, spoon just one quarter deep of chocolate into each liner. Hold each liner or mold tray and move them around to spread the chocolate on the edges. It doesn’t have to be even. Another way is to push the chocolate with knife to the sides of the liners. Refrigerate until the chocolate is hard or shock freeze it if you don’t have patience.
- Set the melted chocolate aside.
- Remove the tahini from the fridge and put it into a ziploc bag (or any hard plastic bag). Push it towards one corner of the bag. Using scissors, cut a small tip of the corner of the bag.
- Remove the mold or liners from the fridge and pipe a small chunk of tahini to each liner. Cover with melted chocolate and refrigerate for about 1 hour.
- Remove from mold or liners and store in a box in the fridge up to two weeks.
