Chocolate Tahini Truffles

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Servings: 4 Prep: 15 min Cook: 60 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Vegetarian Freezable Kids Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Unsweetened Baking Chocolate, Coconut Butter, Full Fat Coconut Milk, Shredded Coconut, Slivered Almonds

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.