Black Tahini Truffles
Look to these black tahini, sea salt, and dark chocolate ganache truffles for an Asian twist on our classic tahini truffles recipe. The nuanced black sesame gives a whole other dimension to this sweet.
1 c black tahini
1 c chopped 70% dark chocolate
Black sesame seeds
Pink Himalaya salt
1. Melt chocolate, add black tahini, and stir well.
2. Pour mixture in a small, plastic-lined loaf tin.
3. Sprinkle with black sesame seeds and salt.
4. Refrigerate for at least 15 minutes.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!