I crafted these delicious little bites of tahini heaven for my managers birthday with loads of sea salt pretzels and just the right amount of chocolate (aka ALL OF THE CHOCOLATE). I’m always so anxious to bring healthy treats into my office of coworkers who snack on Monster, peeps and Oreos! I feel like they’re all just being polite when they say they like them, but I think they genuinely liked these! Either way, I loved them and that’s got to count for something, right?! Get your glass of milk ready because these are sticky and delicious.
VEGAN TAHINI PRETZEL TRUFFLES
Prep Time: 20 minutes
Serves: 18 balls
1/2 c date paste (or just soak your dates in warm water for 10 min!)
1/2 c tahini
A dash of pink Himalayan salt
A dash of cinnamon
3/4 c raw almonds
1/2 cup broken sea salt pretzels
1 1/4 c chocolate chips
Pulse almonds in the food processor until you reach a fine consistency. Add in pretzels and process until only small bits remain. *Remove mixture from bowl and set aside.
Next, place dates in the food processor and process until small bits remain and/or it forms into a ball. (Skip this step if you have date paste).
Add the tahini, pink Himalayan salt and cinnamon to date paste and pulse until well combined. Incrementally add pretzel-nut mixture a little at a time and mix until a dough is formed. Scoop out 1 tbsp and roll into balls. Set on parchment paper and move to freezer to chill.
Next melt chocolate in a double boiler or in the microwave in 30 second increments.
Remove truffles from freezer and one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with pretzel pieces or additional crushed pretzels. Place back in the freezer or fridge to set.
Adapted from Minimalist Baker