Tahini, Prune and Dark Chocolate Truffles

  • Preparation 25 MIN
    Chilling 1 H
  • Servings 1
  • Makes 2 dozen



  1. In a food processor, purée the prunes, tahini, maple syrup and water until smooth. The texture will be slightly oily. Mix in the melted chocolate. The mixture will quickly start to firm up. Transfer to a bowl. Cover and refrigerate for 1 hour.
  2. Stir the mixture with a spatula until smooth.
  3. With a 1-tbsp (15 ml) ice cream scoop, shape the mixture into balls. Finish by rolling the balls in your hands.
  4. Place the sesame seeds in a bowl. Roll the truffles in the sesame seeds, pressing to coat well. The truffles will keep for 2 weeks in an airtight container in the refrigerator. Let sit at room temperature before serving.

To help you with this recipe

Silicone Spatula

This RICARDO silicone and beechwood spatula is ideal for flipping food and stirring liquids with ease. The flat tip lets you scrape the bottom of the skillet and quickly release those delicious brown bits and cooking juices.

13.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.