Hello friends! Last week I shared a bunch of new cookie recipes because I made a Holiday Cookie box! This week I am making a vegan Holiday Cookie box, so get ready for many vegan treats such as these Vegan Almond Tahini Truffles.
So, let’s start by saying these are the EASIEST treats to make in the whole world!
Only 7 ingredients, and about 15 minutes to make these Vegan Almond Tahini Truffles! What else could you ask for?
I got inspired to make these Vegan Almond Tahini Truffles because my Vegan Peanut Butter Truffles were trending on Pinterest big time last week, and that made me miss them!
The texture of these Vegan Almond Tahini Truffles is completely incredible! The tahini gives it such a rich taste! I am not kidding when I say you won’t be able to stop eating them!
So, like I said, making these Vegan Almond Tahini Truffles is as easy as can be.
You will need:
- Almond flour (or you can grind your own from whole almonds)
- Dates (I used medjool)
- Coconut flour
- Chocolate (chips, or just chopped)
- Coconut oil
- Whole almonds to top the truffles
I am using medjool dates in this recipe, but you can use any other kind of dates that are available to you. Just make sure the dates are soft. If the dates you are using are dry and hard, place them in warm water for 15-20 minutes, or until they are soft.
Also, make sure to go by weight if possible, or use a cup to measure the dates, because the medjool dates are super big, and if you use smaller dates, you’ll probably need more than the 6 dates I wrote in the recipe.
You can find the weight measurements down in the recipe below.
So basically you place the dates, almond flour, coconut flour, and tahini in the bowl of a food processor. And process until a dough is formed.
If the dough is too dry and not clumping up, add a bit of water, or even maple syrup, and process again until you achieve the desired consistency.
Now, if the dough is too wet, consider adding a bit more almond flour to the food processor.
The reason why this would happen, is because if you don’t use the weight measurements, or depending on the brand of almond flour you are using, or even if you are grinding your own almonds, you may end up with different results.
But worry not, this is a very forgiving recipe, very easy to adjust!
After you process the truffles, form balls using a cookie scoop or a spoon, and roll them between your hands to make them smooth.
Place the balls on a baking sheet lined with parchment or a silicone mat. And place the trays in the fridge for about 1 hour so the truffles will have a chance to firm up.
When you dip the Vegan Almond Tahini Truffles in chocolate, make sure to let some of the excess chocolate drip, so you can end up with these gorgeous little perfect truffles.
Place an almond on top of the truffles as the chocolate is still wet, so the almond will stick.
Then either let the chocolate dry at room temperature, which may take 1 hour or so, or place the tray in the fridge so the chocolate will be set in about 10 minutes.
Store these truffles in the fridge for up to 1 week, but I can assure you they won’t last that long!
I mean, just look at that texture won’t you!
I can’t wait to show you more recipes that I made along with these Vegan Almond Tahini Truffles for my Vegan Cookie Box!
Meanwhile, I can suggest some other vegan cookie recipes and treats for you:
- Peanut Butter Vegan Truffles
- Vegan Ginger Cookies
- Vegan Chocolate Chip Cookies with Pistachio
- Vegan Brigadeiros (chocolate truffles)
- Vegan Cookie Sandwiches
- Vegan Caramel Rice Krispie Treats
Thank you so much for reading my blog! Have a very lovely day!
Vegan Almond Tahini Truffles
Almond Tahini Truffles
1 cup, 122 grams, 4.3 oz
74 grams, 2.61 oz
192 grams, 6.42 oz
or chopped dark chocolate (127 grams, 4.48 oz)
Almond Tahini Truffles
Place dates, tahini, almond flour, and coconut flour in the bowl of a food processor.
Process until smooth for 1-2 minutes.
If the mixture is too dry, consider adding a touch of maple syrup or even water to bring it together. This may be due to the measurements of the ingredients, or the type of almond flour you might be using.
If the mixture is too wet, add a bit more almond flour a little at a time until you achieve a consistency of dough.
Roll the dough into about 15 balls, I used a cookie scoop to form my balls, then rolled them between my hands to make them smooth.
Place balls on a baking sheet lined with parchment paper or silicone mat.
Place the tray in the fridge for an hour so the balls will firm up.
Melt the chocolate chips and the coconut oil together in the microwave for 30 second-intervals at a time, and whisk until smooth and melted completely.
Dip each truffle in the melted chocolate, use a fork to remove the truffles and be sure to let the truffles drip some of the chocolate on the edges of the bowl. Then place each truffle on top of a baking sheet lined with parchment or silicone.
Place an almond on top of each truffle.
You may need more or less almonds depending on the size you made your truffles.
Let them set in the fridge for about 10 minutes.
These truffles will store really well in the fridge for up to 1 week.