White Chocolate & Tahini Truffles

next level truffles

You know I love truffles, in any shape or form (but usually round) and I’ve officially entered my white chocolate phase!

Coconut and sesame bring that extra nuttiness, while the tahini helps mellow out the sweetness of the white chocolate coating with its subtle bitterness.

Perfect for gifting, so consider making twice the amount for a bigger batch - trust me when I say they’re hard to give away because they’re THAT delicious.

Servings: 12-16 truffles

Active time: 30 minutes

Cooling: at least 3 hours

 

for the truffles

200 g dates, pitted and soaked, then drained

100 g roasted nuts (walnuts, almonds, cashews, or a mix)

50 g oats

40 g shredded coconut, toasted

40 g white and black sesame seeds, toasted

70 g tahini

15 g chia seeds

15 g hemp hearts

Pinch of sea salt

Vanilla extract, to taste

for the coating

100 g white chocolate, roughly chopped

30 g tahini

Flaky sea salt

Reserved toasted sesame seeds and coconut

Instructions

  1. Make sure the soaked dates are well drained before starting. Add all truffle ingredients (excluding the coating ingredients) to a food processor. Blend until a sticky, mostly smooth mixture forms, keeping a little texture for bite.

  2. Reserve about 1 tablespoon each of the toasted sesame seeds and coconut for later. Using slightly wet hands, scoop about 1½ tablespoons of the mixture and roll into balls. Place on a tray and refrigerate for 1 hour, or until firm.

  3. Once the truffles are chilled, melt the white chocolate gently over a warm water bath. Stir in the tahini until smooth and fully combined.

  4. Drop the chilled truffle balls into the melted chocolate one at a time, turning to coat evenly. Transfer to a tray lined with parchment paper.

  5. Sprinkle the coated truffles with the reserved sesame seeds and coconut, followed by a pinch of flaky sea salt. Refrigerate for at least 2–3 hours, or preferably overnight, until fully set.

Storage

Store the truffles in an airtight container in the fridge, they will keep for 2-3 weeks without problems. They also freeze well and can be enjoyed after a few minutes of thawing for a firmer, even fudgier texture.

Judith Gilles