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Saturday, December 15, 2012

Tahini-Chocolate Truffles



My long-time buddy, Diana Saker, and her neighbors host an annual Christmas ornament- cookie exchange extravaganza. Unfortunately Diana has an intolerance to wheat products, so I try to make flourless sweets that she could eat and enjoy. I know Diana is a huge fan of hummus, so I narrowed my search for tahini-based delights. (Last year I made tahini cookies, but this time around I was looking for something a bit more sinful.)
Tahini-Chocolate Truffles
I came across a sweet treat – more of a candy than a cookie, actually - called chocolate tahini truffles. I first saw this recipe on The Art of Armenian and Middle Eastern Cooking’s Facebook page; they found the recipe by way of Anja’s Food for Thought website, and best of all… no baking required!

The original recipe called for raisins, dates and agave syrup which I did not have on hand, so I substituted those with things stocked in my pantry - currants, dried plums and tamarind syrup. I crossed my fingers and hoped for the best.

The ingredients I used

Below you’ll find Diana’s unbiased evaluation.


Here’s my version of Tahini-Chocolate Truffles           
Yield: approximately 24 pieces, depending on size

Ingredients:
2 cups tahini, (sesame seed paste) well-stirred
3/4 cup currants, plumped in warm water and drained
1/2 cup dried plums, finely diced
1 tablespoon unsweetened cocoa powder
Tamarind syrup (optional)

Approximately ¾ cup finely ground almonds for coating

Directions:
1.  Combine tahini, currants, dried plums and cocoa powder in a food processor and blend until smooth. If the mixture is too dry, add water one tablespoon at a time. You should end up with a workable, not too sticky, ball. Taste mixture for sweetness. If desired, add tamarind syrup to taste. (NOTE: The currants and plums aren’t as sweet as raisins and dates, so I added about 1 Tbsp. of the tamarind syrup.)

Uncoated truffles (Step #2)
 2. Roll mixture into balls, about ¾ - inch to 1 - inch each.
(My suggestion: these are quite rich, so smaller is better!)

3. Place ground almonds in a separate bowl. Coat each ball completely with the chopped nuts. (Anja also suggests coating these with coconut, sesame seeds or ground pistachio nuts.)
4. Place coated truffles in a single layer on a parchment-lined tray and refrigerate until firm- about 1 hour – before serving.

5. Serve with coffee or tea. Take small bites and savor the rich, decadent goodness!
6. Storage: These keep well in the refrigerator in a tightly covered container.

Diana’s unbiased evaluation: The tahini-chocolate truffle is very rich (have a beverage nearby!). It’s not as sweet as one would expect a truffle to be. It’s got an earthy flavor from the tahini - not quite savory; not quite sweet. It has a delicious flavor that stands alone. A real keeper!!

2 comments:

  1. This looks amazing. Can't wait to try it!

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    Replies
    1. Hrag, these are really rich and extremely yummy. The amount of sweetness depends entirely on the type and amount of dried fruit you add.
      I hope you'll enjoy them!

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