A three ingredient vegan and refined sugar free and gluten free recipe for tahini stuffed chocolate covered date truffles in collaboration with Seed and Mill Tahini and Material Kitchen. A good old fashioned RECIPE, just like the early days of this blog. These are so good, I can't even adequately express it. Let's get into it, shall we?
THE INGREDIENTS:
Tahini. It may just be ground sesame seeds, but not all Tahini is created equal. Sorry but it simply isn't. When a recipe has a small number of ingredients the quality seriously matters. Seed + Mill Tahini is my FAVORITE, a women founded business with quality ingredients and no bs.
Dates. Medjool dates, they're like natures caramel (whether you say care-uh-mel or car-mull, you can get on board) and they can be found at most grocery stores. I used about 25.
Chocolate. Ideally a dark, organic, fair trade, ethically sourced chocolate here. Sweetened with something other than refined sugar or synthetic sugar if possible! I understand this isn't always accessible, literally or financially. However, if this is within your means, it's important. Folks who work in the chocolate trade lives depend on it the chocolate trade, and cocoa harvesters are often exploited and overworked. Supporting fair trade and ethical chocolate companies tells stores and companies that you care about the people making your food. Vote with your dollar, friends! I used one standard sized package of chocolate.
Garnish. Totally optional, but I topped mine with flake salt. You could also top with sesame seeds or dried coconut.
WHAT YOU NEED:
A cutting board and a knife. Material was kind enough to send me over their Snack Set of the Mini ReBoard and the Almost 4" Knife! First of all, they have so many cute colors. I opted for the moss and white duo. Second of all, Material is a sustainable and ethical company! This is SO rare in the home decor / kitchen supply space. Especially while still being afforable. The mini ReBoard is made of 75% recycled plastic and 25% sugarcane. And before you ask, yes the knife is stain resistant!
A teaspoon or kitchen spoon. I just used a kitchen spoon roughly the size of a teaspoon, but if you're feelin scientific, go for it with a proper teaspoon.
Double Boiler or Pot + Heat Safe Bowl. I don't have a double boiler so I just pop a pyrex mixing bowl into a pot with boiling water. The water should not touch the bottom of the bowl. The bowl heats up from the steam.
Fork and spoon or tongs or slotted spoon.
Parchment Paper.
HOW TO:
- Remove the pits from the dates by making a small incision with your knife and pulling the pit out. Discard the pits and set aside the dates.
- Fill the hollowed out dates with 1/2 tsp to 1 tsp of tahini. Press to close and set aside.
- Place the tahini stuffed dates on a cutting board and freeze for 30 minutes.
- Using either a double boiler or a pot with a heat safe bowl, melt your chocolate. No judgement here if you use a microwave. Either way, stir frequently - nothing worse than burnt chocolate!
- Remove the stuffed dates from the freezer.
- Using a fork and a spoon (or tongs or a slotted spoon) coat the frozen tahini stuffed dates one at a time in chocolate.
- Make sure you do this one date at a time. And set onto a parchment lined plate or cutting board after it's coated.
- If you are garnishing with flake salt, do this one by one, immediately after a date is coated. The chocolate sets quickly since the dates are frozen!
- I popped these in the freezer for half an hour before I had them, but you could also serve right away.
- I stored mine in the plastic container that the dates came in, but you could also store them in a pyrex. I keep mine frozen, but they would also keep in the fridge.
- ENJOY
Be sure to follow along on Instagram, I am much more consistent over there!
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