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.
WHY 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.
- 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
- Put chocolate in a small heatproof bowl.
- Mix the cinnamon, non-dairy milk and agave in a small saucepan and cook over medium heat just to a boil.
- 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.
- Pour the hot mixture over the chocolate, cover the bowl with a plate and wait 1 minute. Stir until the chocolate is completely melted.
- Cool to room temperature, stirring occasionally, and then spoon into a shallow container and refrigerate for about 1-2 hours until firm (see notes).
- With a spoon, scoop out 1-inch pieces of ganache and roll into a ball, working quickly so the mixture stays cool.
- Cover and refrigerate 15-25 minutes more.
- Roll truffles in toasted sesame seeds until covered. Keep finished truffles in the refrigerator until serving.