Vegan Dessert Recipes: Tahini Truffles

April 18, 2016
It's really hard to find truffles that are vegan. I had to say it. Most recipes involve lots of cream and butter and the like, and those ingredients are essential to the experience of breaking through a chocolatey shell to a light, whipped inside. Genius such as this is often impossible to recreate, and yet these truffles satisfy another, perhaps more sophisticated sweet tooth. I attribute it to the unexpected ingredient for a dessert: tahini. This staple in Mediterranean savories here lends a warmer, more adult variety of sweetness that's only enhanced by the super-dark chocolate. It couldn't be easier to prepare these tahini truffles, either, and the ways to dip and top them are endless. Think of them as your last-minute, easier-than-they-look dessert for when you have a short notice dinner party invitation. And keeping a stash in the freezer is ultra-handy for piquing a chocolate craving.
Vegan Dessert Recipes: Chocolate Tahini Truffles

Vegan Dessert Recipes: Tahini Truffles

Recipe Type: Sweets
utensils YIELDS 12 truffles
herb graphic for recipe card
  • 1 cup tahini paste
  • 1 cup chopped, 70-80% recommended to avoid having to add sweetener dark chocolate
  • Optional toppings of your choice cinnamon, hemp seeds, and sesame seeds shown
        graphic for recipe card


1. Melt chocolate in a double boiler on the stove. If you don’t have a double boiler, you can make one by nesting a bowl inside a pot with a shallow layer of water, allowing the water to boil gently. The water shouldn’t touch the bottom of the bowl. Watch the chocolate carefully as it melts to avoid scorching.
2. Pour chocolate into a freezer-safe, heat-proof bowl. Stir in tahini. Let the bowl sit out until it reaches room temperature.
3. Freeze the mixture until solid, around 2 hours or until you’re ready to make the truffles. If it’s frozen for overnight or longer, let the mixture warm a bit by setting in the refrigerator until the mixture is scoopable with a spoon.
4. Using a spoon or melon-baller (for more uniform truffles–and less mess), shape the mixture into 1-inch balls. Dip in toppings as desired. Serve immediately, or keep chilled until ready to serve.

Also by Jennifer: Vegan Savory Steel Cut Oats

Related: Vegan Orange Currant Muffins

Vegan Dark Chocolate Cake

Get more like thisSubscribe to our daily inspirational newsletter for exclusive content!


Photos: Jennifer Kurdyla

Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.


always stay inspired!