I once had a dessert that combined chocolate pudding with a sesame seed brittle, and I’ve been obsessed with the combination ever since. These truffles echo that favorite sweet-salty-nutty treat, without the blood sugar spike. They also happen to be packed with nutrients like: iron, calcium, essential fatty acids, antioxidants, and probiotics—all things that would definitely have been harder to find in that little dish of pudding I had.
Prep: 10 min, Cook: 0 min, Yield: 16 truffles
½ c black sesame seeds
1 c Medjool dates, pits removed, tightly packed
½ c sprouted walnut halves
½ c cocoa powder
¼ c raw tahini
2 Tbsp maple syrup
1 Tbsp chickpea miso
½ tsp vanilla extract
½ tsp sea salt
2 Tbsp hemp seeds
Heat a small skillet over medium heat and add sesame seeds to the pan. Toast seeds 3-5 minutes, stirring frequently, until very fragrant. Note that since these sesame seeds are black, there will not be a change in color to indicate that they are toasted. Remove from pan and set aside in a small bowl.
In a food processor, combine dates and walnuts until a smooth paste forms.
Add cocoa powder, tahini, hemp seeds, maple syrup, miso, vanilla, and salt to food processor. Blend until ingredients form a large ball of “dough”. You may need to scrape down the sides a few times in the process.
Remove the blade from the food processor. Scoop the dough by the tablespoon and use your hands to form it into a ball. The balls will be shiny and a bit oily. Place each ball in bowl of sesame seeds and roll to coat. Repeat until no dough remains.
Place truffles in the freezer for 30 minutes before serving. Otherwise, store in the freezer until you are ready to enjoy.
Notes: This recipe can be easily modified by using different nuts butters, nuts, and seeds that you may have on hand. While this particular combination is good for supporting fertility, other combinations would still provide a fibrous treat packed with good fats and protein.
Allergens: Nuts, Seeds, Sesame