Rich and creamy tahini chocolate truffles made with only 5 ingredients! The perfect raw paleo dessert for Valentine’s day.
I’m not here for the chocolate. I’m here for the tahini. Fact. Always.
Ok, so I was all prepared to tell you about how I don’t care about chocolate a whole lot, but then I just found myself eating straight up chocolate chips like an animal in the dark in my kitchen, so nevermind. I guess I like it. Based on the way I was just shoving it in my face, you’d think I’d just been through a bad breakup. Nope. Just hungry for chocolate.
Speaking of breakups, it’s Valentine’s Day tomorrow–The most pointless holiday of all time. I really don’t understand why this was chosen as a holiday when there are so many others things we could be celebrating. You know what we’re missing? A day that honors breakfast food. Or a day that honors Beyoncé. But no. We have a day where people give each other disgusting candy hearts that say stupid things. As if American’s need another reason to eat food that isn’t actually food.
OMG I’m so grouchy today. It’s probably because of all of the pink that’s suffocating me slowly. Why do you even read this blog? Are you just here for the tahini, too?
I don’t blame you.
Paleo Chocolate Tahini Truffles
INGREDIENTS
- 1/2 cup almonds
- 1/2 cup coconut flakes
- 1/3 cocoa powder
- 3 medjool dates, pitted
- 2 heaping tbsp tahini
- extra cocoa for rolling (optional)
- 1/4 cup chocolate chips for drizzling (optional)
INSTRUCTIONS
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Combine all ingredients (except for extra cocoa and chocolate chips) in a food processor. Blend on high until combined.
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Roll into bit sized balls (makes about 15).
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Dust the truffles in a small bowl with extra cocoa powder, if you want to be fancy.
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Microwave chocolate chips in 10-15 second batches, stirring in between until melted. Place the energy bites on a tray lined with parchment paper and drizzle with melted chocolate.
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Place in the fridge to firm for about 30 minutes. Enjoy! Keep leftovers in the fridge until serving.
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