Believe it or not, I did not intend to post yet another truffles recipe for this blog post. But I forgot to write down the ingredients for the recipe while making them this morning and if I don’t write it down now, I probably won’t remember it later. If you follow the ongoing superfood craze, tahini is one of the latest addition to this ongoing list of super foods. While it’s getting much deserved recognition now, it has been around for ages and is one of the most important ingredients in middle eastern cuisine. I have always had and used tahini in savory dishes such as Hummus, Babaganouj etc. but this time around I wanted to use it as the base of these truffles. Tahini is a great source of healthy fats, amino acids, vitamins and minerals. Its nutty flavor along with dates and walnuts makes for a delicious and nutritious treat, perfect for grab-n-go breakfast, dessert or pre/post workout snack. It took me less than 15 minutes from prep to storing these truffles. Let me know if you ever make them. I’d love to see your creation 🙂
Have a lovely weekend! xx
Recipe below makes 10 truffles
3 Tablespoons Tahini
3 Tablespoons Gluten Free Rolled Oats
5-6 Medjool Dates, pitted
2-3 Tablespoons Raw Walnuts (can be substituted with raw cashew)
1 Tablespoon Coconut Butter, melted
1 Tablespoon Sesame Seeds, optional
Pinch of Sea Salt
- Add all the ingredients except sesame seeds to a food processor and process until combine. Add a drop or so of water if the mixture is not sticking together. I didn’t have to add any water.
- Divide the mixture into ten equal portions and form into truffles by rolling between the palm of your hands.
- Roll the truffles in sesame seeds and store in the refrigerator in an airtight container.