Chocolate Tahini Truffles

2 cups tahini (sesame paste)
3/4 cup raisins
1/2 cup pitted dried dates
1 tablespoon cocoa powder
agave syrup (optional)


finely chopped almonds
finely chopped pistachios
sesame seeds
desiccated coconut

Yields ca. 25-30
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Combine tahini, raisins, dates and cocoa powder in a food processor and blend until very smooth. If the mixture is too crumbly add water by the tablespoon. If the batter is not sweet enough, add some agave syrup.

Roll the batter into small balls. Coat each ball with either coconut, sesame seeds or chopped nuts. Refrigerate or freeze the balls for at least an hour before serving.

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