Cinnamon Tahini Truffles

Tahini Cinnamon Truffles

Cinnamon tahini truffles have changed the way I think about the tahini forever. Tahini, sesame seed paste, is used a lot in Middle Eastern cooking, but until recently had only used it in savory dishes (hummus, tahini yogurt dressing, etc.) The other morning, I topped some pancakes with applesauce, cinnamon and tahini and I knew I had some experimenting to do.


Tahini Cinnamon TrufflesWHY THEY’RE HEALTHY// Cinnamon has been shown to lower blood sugar, lowering cholesterol and treating yeast infections. Cinnamon, particularly cassia cinnamon, has also been shown to reduce inflammation and help fight bacteria. Tahini contains fiber, protein and some calcium. It also contains the unsaturated fat omega-3 fatty acid, which lowers cholesterol and fights inflammation. Tahini is also great for your immune system; it contains zinc, iron, copper and selenium. Dark chocolate is loaded with flavonoids, which act as antioxidants and help prevent inflammation. They also contain many essential minerals, such as iron, manganese, magnesium and zinc. //


With Valentine’s Day just around the corner, these cinnamon tahini truffles are a seriously good homemade option, with a flavor unique enough to keep it interesting. (Josh and I ate the whole batch after the last photo was taken). If you don’t have tahini on hand, any type of nut butter should work (maybe replace the tahini with almond butter and coat with roasted almond bits? Or peanut butter and cocoa nibs?) If you stick to the basic formula, the flavor options are endless. But don’t shy away from the tahini version if you can help it; it will inspire you to use tahini in new ways.


Tahini Cinnamon TrufflesTahini Cinnamon TrufflesTahini Cinnamon Truffles

Tahini Cinnamon Truffles
Prep time
Cook time
Total time
These velvety, slightly chewy truffles are delicious with an unusual flavor; dark chocolate with hints of tahini and cinnamon, finished with a sesame seed crunch. Adapted from Vegan Chocolate
Recipe type: Dessert
Serves: 10
  • 4 oz dark chocolate (72% or higher, vegan)
  • 1 teaspoon cinnamon
  • 3 tablespoons non-dairy milk (I used easy semi-homemade coconut milk)
  • ¼ cup agave syrup
  • 1 tablespoon raw tahini
  • 2 tablespoons raw sesame seeds, toasted
  1. Put chocolate in a small heatproof bowl.
  2. Mix the cinnamon, non-dairy milk and agave in a small saucepan and cook over medium heat just to a boil.
  3. Reduce the heat to low, add the tahini and whisk vigorously. The mixture should thicken immediately. Simmer for 30 seconds until shiny and smooth and remove from heat.
  4. Pour the hot mixture over the chocolate, cover the bowl with a plate and wait 1 minute. Stir until the chocolate is completely melted.
  5. Cool to room temperature, stirring occasionally, and then spoon into a shallow container and refrigerate for about 1-2 hours until firm (see notes).
  6. With a spoon, scoop out 1-inch pieces of ganache and roll into a ball, working quickly so the mixture stays cool.
  7. Cover and refrigerate 15-25 minutes more.
  8. Roll truffles in toasted sesame seeds until covered. Keep finished truffles in the refrigerator until serving.
Some readers have commented that their chocolate was too hard to scoop in to balls after 2 hours in the refrigerator. The refrigeration time probably varies depending on the temperature of your refrigerator and the type (brand, percentage, etc.) of chocolate you begin with. You may want to check your chocolate after an hour to see if it's firm enough to shape.



  1. Sofie says

    I’m neither into raw nor a vegan, but very openminded. Just a quick question, how do you toast raw sesameseeds? In a dehydrator?

  2. Sybille says

    Flavor wise the recipe tastes really good. I’m just not happy about the instructions. I followed them but it didn’t work out as described. After two hours of chilling, the truffle dough was hard as brick and it was hard to for them to little balls. Also the 15 minutes of refrigerating confused me, the sesame would not stick on the truffles. I would be happy to know what I did wrong. Or otherwise I recommend a different refrigerating time.

    • says

      Hi Sybille – Thanks for trying these! I’m glad you liked the flavor. Sorry the refrigeration step didn’t work out for you. The book I adapted these from, Vegan Chocolate, said to use these refrigeration times, which is what I did and it worked for me. When you take them out of the fridge, they should be really hard. Josh used a metal spoon to dig them out and then rolled with his hands (which may have warmed them up enough to be rolled). Another thought is, maybe your refrigerator is colder than mine. If you try them again, I would simply cut the refrigeration time down and skip the 15-25 minutes more before rolling them in sesame.

      • Jotvinge says

        I had the same issue with refrigeration instructions. The mixture got as hard as a bar of chocolate I originally started with in 1.5 hours of refrigeration. I had to warm it in the oven for few minutes before I could make balls. Also, by the time I finished making the last ball, the first ball was two dry for the sesame to stick. I warmed them up a little in the oven again.
        They taste good, though. Thanks for the recipe.

        • says

          Thanks for letting me know! It may depend on the type of chocolate you start out with and the refrigerator temperature. I’ve made these many times and it always works for me, but it must just depend! I’ll make a note in the recipe that refrigeration times vary. Thanks again.

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