Tahini Hazelnut Chocolate Truffles
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Ingredients
- 2 cups hazelnuts, toasted
- ½ cup tahini
- 1 tablespoon cocoa powder
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- ½ teaspoon salt
- 1 cup bittersweet chocolate
- 1 tablespoon refined coconut oil
- Maldon sea salt, for finishing
Hazelnut spread:
Truffles:
Directions
- Begin by processing the toasted hazelnuts in a food processor for 5-10 minutes, scraping down the sides as needed, until they transform into a smooth, creamy butter. Transfer this freshly made hazelnut butter to a large mixing bowl. Add the tahini, cocoa powder, maple syrup, vanilla extract, and salt, mixing thoroughly to combine all ingredients. Once combined, place in a closed container and cool in the fridge until it’s a thicker consistency.
- Once cooled, melt the bittersweet chocolate with the coconut oil until smooth. Shape the hazelnut spread into small balls and dip into the melted chocolate until covered. Place on a sheet tray and sprinkle Maldon salt before the chocolate cools. Cool in the fridge until the chocolate fully hardens. And enjoy!!