Theyre sweet with a marzipan-like texture from thealmond flourand a subtle bitterness from the tahini and chocolate.
First, youll start by processing dates, almond flour, and tahini in a food processor.
Once the mixture is smooth, you simply roll it into balls before dipping them into chocolate.
Photo:Victor Protasio
A sprinkling of sea salt gives these truffles a fancy edge while rounding out the flavors.
If you like smoky notes, try using smoked sea salt for an unexpected twist.
For a sweeter variation, sprinkle with shredded coconut.
Or try a sprinkle of the almond flour used in the mixture for a visual pop.
This recipe was developed by Anna Theoktisto.
Roll mixture into 1-tablespoon balls.
Transfer to a baking sheet lined with parchment paper.
Refrigerate until ready to dip in chocolate.
Place chocolate and oil in a medium microwave-safe bowl.
Microwave on high in 30-second intervals, stirring between each, until melted, about 90 seconds.
Let cool to room temperature, about 15 minutes.
Using a fork, dip 1 truffle in chocolate.
Jiggle fork slightly to remove excess chocolate; return truffle to parchment.
Repeat with remaining truffles.
Use fork to drizzle leftover chocolate over truffles.
Immediately sprinkle with salt.
Refrigerate for 10 minutes or until ready to serve.
2,000 calories a day is used for general nutrition advice.
