Pistachio Dusted Tahini Truffles
Coconut oil makes for a great base to homemade chocolates. The texture and flavour are perfect for that most decadent of treats – truffles. Tahini might seem like an odd addition too but trust me when I say, it emphatically works! To put an extra festive spin on proceedings I’ve added orange extract and zest, and loaded up on pistachios and dried fruit … my preference is cherries but you could easily use raisins or cranberries. Once rolled and dusted, they can be wrapped in parchment paper or placed in a cellophane bag, ready for unexpected guests to take home with them. When it comes to gifts, I always think the personal touch goes a long way in impressing – even if they happen to be ridiculously easy to make. Merry Christmas!
1 ½ tbsp. *vita coco coconut oil
150g dark chocolate (min. 70% cocoa solids)
3 tbsp. light tahini
1 tsp. orange extract
Zest of 1 orange
2 tbsp. agave
Pinch of sea salt
50h roughly chopped
50g dried cherries
2 heaped tbsp. raw cacao powder
50g pulverized pistachios
Place the coconut oil in a small saucepan and melt over a low heat.
Break the chocolate in small pieces and add to pan. Gently melt, using a spatula to incorporate the oil and chocolate.
Take the saucepan off the heat and add the tahini, orange extract, zest, agave and salt. Whisk vigorously to combine. Return to the heat for a few seconds to ensure the tahini is thoroughly incorporated and the mixture is silky smooth.
Fold in the dried cherries and chopped pistachios before transferring to a small lined loaf tin. Refrigerate for at least 6hrs until solid.
Pulverise the remaining pistachios until they resemble a fine dust. Transfer to a shallow dish, ready for rolling. Place the cacao in a separate bowl.
Once solid, remove the chocolate slab from the fridge and let it soften for 5mins before scooping out approx. ½ tbsp. worth of chocolate – a melon baller is handy. Tip the ball into the cacao to lightly coat before rolling into a smooth ball. Transfer the truffle to the pistachio dish and gently roll to coat, gently pushing the truffle into the nuts for maximum coverage.
Repeat until all the chocolate mixture is used – you should get about 20 balls from each batch.
Refrigerate until needed.
Alternatively, line a muffin tin with baking parchment and divide the mixture between each mould. Refrigerate for at least 6hrs before using the baking parchment to carefully remove the chocolates from the tin – this will render 12 large discs. Similarly, refrigerate until needed.
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