If you’re like me, you’ve probably had tahini in plenty of savory dishes (hummus, tahini dressing, … tacos!). But the sweeter side of tahini is kind of new to me. When I partnered with my favorite tahini brand, Seed + Mill, for October’s meal prep membership, they introduced me to the idea of the tahini truffle and the way I think about tahini has changed forever. It pretty much goes with anything (… tahini toast, anyone?) and – happily – chocolate is no exception. – Ally
If you don’t have tahini on hand, any type of nut butter should work (maybe replace the tahini with almond butter and coat with roasted almond bits? Or peanut butter and cocoa nibs?) If you stick to the basic formula, the flavor options are endless. But don’t shy away from the tahini version if you can help it; it will inspire you to use this magical ingredient in new ways.
Want to learn more about tahini?
Learn about different varieties and where to buy it here.
- 4 oz dark chocolate (72% or higher, vegan)
- 1 teaspoon cinnamon
- 3 tablespoons non-dairy milk
- ¼ cup maple syrup
- 1 tablespoon tahini paste
- 2 tablespoons toasted sesame seeds
- Put chocolate in a small heatproof bowl.
- Mix the cinnamon, non-dairy milk, and maple syrup 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 30 minutes - 1 hour 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 10-15 minutes more.
- Roll truffles in toasted sesame seeds until covered. Keep finished truffles in the refrigerator until serving.