I know you are probably thinking – another tahini recipe! What is going on with Lady Homemade?! But I have some exciting news which ties into this recipe. We all know about my love for the fabulous blogger Sarah Wilson and her campaign to quit sugar. She has released some fabulous eBooks and now a print version of her I Quit Sugar Program and Cookbook. Long story short – Sarah Wilson asked for recipe submissions for her coming CHOCOLATE EBOOK! Yes, a sugar free Chocolate ebook (drool). I submitted two recipes, this Raw Cacao Tahini Truffle one and another Chocolate Mint slice one. This recipe didn’t make the cut hence why it is on the blog BUT MY CHOCOLATE MINT SLICE DID! Hurray! When I found this news out, I was literally jumping for joy for about 30 minutes! So excited to be involved in a project that I believe in with a blogging superstar like Sarah. Plus it will be my first eBook published recipe ever!!!! EKKK!!
The eBook is looking to be released mid to late May and as soon as any news comes to hand. I will let you so you can purchase this eBook and get a copy of my Choc Mint Slice recipe. Trust me it is delicious! Like Choc Mint Slice biscuits but without the gluten, dairy and sugar. Winner! Now that I have got you thinking about chocolate, whip up the recipe below for a protein rich, sugar free, chocolatey treat. Tahini and Cacao are good for you remember! – read these posts here and here to find out why.
Raw Cacao Tahini Truffles
Gluten, Dairy and Grain Free
Makes 12-14 truffles
1 and 1/2 cups Mixed Nuts (preference: activated almonds, brazil nuts and walnuts)
1 cup Shredded Coconut
1/2 cup Coconut Oil, melted
3 tablespoons Tahini (preference: unhulled either work)
2 teaspoons Vanilla Extract
3 tablespoon Raw Cacao
1 teaspoon Ground Cinnamon
Zest and juice of 1 orange
Plus extra Raw Cacao and Cinnamon for rolling
1. Soak nuts in water for at least 2 hours but no more than 24. Once nuts have soaked, throughly rinse and transfer to a food processor
2. Process until a fine sticky meal and then add coconut, oil, tahini, vanilla, orange zest and juice, cacao and cinnamon
3. Blend until the mixture is well combined and almost forms a ball, remove from the processor and transfer into a bowl
4. Before rolling, it’s best to prepare your rolling mix. Sprinkle a tray with a couple of spoonfuls of cacao and sprinkling of cinnamon
5. Return to the mixture and using damp hands, roll the mix into small truffle balls
6. Roll the individual truffles in the cacao and cinnamon then transfer to a tray
7. Once all the truffles are rolled, place in the fridge to set, ideally 30 minutes to an hour then enjoy!