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.)
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
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.)
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.