Healthy, nutrient-dense, plant-based, perfectly rich & soft! It’s no secret that I’m a tahini freak – I’m in love with its mineral-rich creaminess – and I’m also in love with plant protein and the endless creative ways it can be added to our diets. This recipe is a classic example – black beans form the bulk of the truffle, complimented sweetly with a little maple, nut butter and of course, cacao. The other star of the show is sesame (tahini’s origins!), which adds a toasty, nutty, crunchy, warmth.
These little truffles make lovely home-made gifts, and ideal afternoon pick me ups.
400g tin of black beans, rinsed & drained
2 Tbsp cacao or cocoa powder
1 Tbsp maca powder (optional)
3 Tbsp maple syrup
1 Tbsp tahini
2 Tbsp nut butter (I’ve tried peanut & cashew, both good)
splash of vanilla essence
2 Tbsp sesame seeds
5 or 6 pitted dates, fairly finely chopped * optional, see note below
1 tsp cinnamon (optional)
100g dark chocolate (possibly a little more)
* dates: also optional, but add a nice contrasting textural touch amidst the smooth truffle
Put the first 7 ingredients into a food processor – up to the vanilla essence – and blend until a smooth thick paste emerges.
Toast the sesame in a dry clean pan or skillet until golden & fragrant. No oil is needed, they’ll toast up nicely on their own.
Once the bean mixture is smooth, stir through the chopped dates and one tablespoon of the toasted sesame seeds. Using clean damp hands, roll the mixture into truffle sized balls. You’ll end up with 20-25, depending on size.
If you have time, pop the truffles into the fridge or freezer to chill (it’ll make them easier to handle once they meet the melted chocolate) but if you don’t have time, don’t worry!
Time to melt the chocolate. If you have a preferred method, go for it. I usually place the chocolate in a bowl over a pot of gently simmering water on the stovetop.
If you’re using the teaspoon of cinnamon, add it to the remaining sesame seeds and stir well, so the seeds are dusted in spice.
Now for the messy bit: rolling the truffles in the melted chocolate. I usually get some melted choc on a teaspoon, dunk the truffle in it, then use another spoon to smear chocolate around the rest of it.
Before the chocolate hardens, sprinkle some sesame seeds on top.
Store in the fridge. Enjoy!
Made these Libby, delicious, easy except for coating with chocolate haha!. For myself but more for my partner whom has recently been diagnosed with coeliac. Grateful I have your cook book 🙂
I’m so glad the book/recipes are useful! Hope your partner is going okay, it can feel really daunting at times – let me know if you need any support/advice! x