I’m a big fan of no-bake truffles, energy balls, fudge bites or bliss balls (whatever you want to call them). Not only they are delicious and easy to make, they are an indulgent superfood treat! Here’s a recipe for Almond, Tahini and Dark Chocolate Truffles (with some Peanut & Coconut Butter and chunky hazelnuts thrown in for good measure) that you are going to love.
Making these Almond, Tahini and Dark Chocolate Truffles couldn’t be easier. All you need is a bowl to combine the ingredients together, make small balls, freeze and then dip them in smooth melted chocolate. It took me about three hours to go from zero to eating these fridge-cold chocolate truffles.
The great thing about no-bake truffles is that you can change the ingredients and flavours as you fancy. Almonds, hazelnuts, cashews, peanuts…any of these nuts will work here.
For the coating, you can choose dark, milk or white chocolate or simply to leave the truffles plain. For the topping: a sprinkle of sea salt, sesame seeds, dried raspberries or pistachios work a treat. So many options!
I love tahini, so when I found the recipe for these Almond, Tahini and Dark Chocolate truffles on ES Magazine, I knew I would make them at home. Tahini lovers: you should also try these Tahini Shortbreads by The Boy Who Bakes as they are some of the best biscuits I have ever tasted!
PS: these truffles are gluten free, dairy free and vegan, though they are not paleo (peanuts are not approved in paleo diets).
Recipe adapted from ES Magazine. Makes around 15 balls
- 80g ground almonds
- 20g hazelnuts, roasted and roughly chopped
- 2 tbsp coconut & peanut butter (I used this)
- 3 tbsp tahini
- 1 tsp cinnamon powder
- 2 tbsp maple syrup
- 1 tsp sea salt, plus more for decoration
- 100g dark chocolate
In a large bowl, combine the almonds, coconut & peanut butter, tahini, cinnamon and maple syrup. Add the chunky hazelnuts and salt. Mix well using a spatula until you form a ball. Wrap in clingfilm for one hour to firm.
Remove from the fridge. Scoop out small amounts and roll into 2cm wide balls. Place them on a plate lined with baking paper. Freeze for at least 20-30 minutes.
Melt the chocolate in a bain–marie or in the microwave. Remove the truffles from freezer and dip in melted chocolate using a tooth stick. Place the truffles on clean baking paper and immediately sprinkle the top with sea salt.
Store in an airtight container in the fridge for a few days.