Chocolate Tahini Truffles

Edit

Servings: 4 Prep: 15 min Cook: 60 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Vegetarian Freezable Kids Simple Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

2 ounces unsweetened baking chocolate ¼ cup coconut butter, or manna 2 tablespoons tahini 1 ounce full fat coconut milk 3 tablespoons honey ½ cup shredded coconut 1 tablespoon slivered almonds, optional

Instructions

1. Roughly chop the chocolate.

2. Prepare a double boiler over medium heat.

3. If you do not have a double boiler, use a heatproof glass mixing bowl over a saucepan filled with a few cups of water, making sure the water does not touch the bottom of the bowl. Melt the chocolate in the double boiler.

4. Add the coconut butter, tahini, coconut milk, and honey to the chocolate, stirring constantly.

5. Once all the ingredients are melted and well combined, remove the bowl from the heat and place in the refrigerator for 1 hour.

6. Using your hands, form the chocolate mixture into 1-inch balls and either roll them in the shredded coconut and/or top with almonds.

7. Place on a platter and serve immediately, or chill until it is time to eat. These truffles will keep in a refrigerator for 1 week.