The chocolate tahini truffles recipe that turns simple ingredients into pure luxury (original) (raw)

These no-bake chocolate tahini truffles are rich, creamy and topped with crunchy pistachios and fresh berries for an elegant make-ahead dessert

Rich dark chocolate and nutty tahini come together in these no-bake frozen truffles, topped with crunchy pistachios and bursts of fresh berries. Elegant enough for a dinner party yet simple to prepare, they strike a balance between indulgence and sophistication, making them an ideal make-ahead dessert for entertaining

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(Photo: Shiran Cohen Shai)

Yield: About 20 pieces (15-by-20 cm / 6-by-8 inch pan)

• 300 grams (10.5 oz) dark chocolate, preferably 70%–85% cacao
• 1 tablespoon coconut oil or another neutral oil
• 3 tablespoons honey or maple syrup
• 300 grams (10.5 oz) raw tahini
• 100 grams (3.5 oz) pistachios, coarsely chopped
• 100 grams (3.5 oz) fresh raspberries or blueberries

1. Place the chocolate in a heatproof bowl. Add the oil and maple syrup (or honey). Heat in 30-second intervals, stirring after each interval, until the mixture can be stirred into a smooth cream.
2. Add the tahini and mix well until smooth and uniform. Stir in half of the pistachios.
3. Line the pan with parchment paper. Pour in the chocolate-tahini mixture and spread evenly. Sprinkle with the remaining pistachios and the raspberries or blueberries. Freeze for at least 8 hours.
4. Remove from the freezer, cut into cubes and serve.

Store in the freezer for up to 1 month.

Tip: To reduce the carbohydrate content, use sugar-free chocolate.

First published: 18:54, 06.06.26