If you can’t have nuts around your house due to allergies, this sesame seed-based recipe is a great option. These are perfect for finishing off an Asian flavored meal like scallops (recipe here) or stir fry (recipe here).
PREP TIME
25 minutes
COOKING TIME
–
YIELD
1 dozen
2 tablespoons raw tahini
(sesame paste)
4 tablespoons coconut butter,
coconut manna, or coconut cream concentrate
1 tablespoon unsweetened shredded coconut
1-2 teaspoons pure maple syrup
1/4 teaspoon cinnamon
Pinch of sea salt
Seeds from 1/2 vanilla bean pod or 1/2 teaspoon pure vanilla extract
2 tablespoons sesame seeds for coating
CHANGE IT UP
1-2 tablespoons of any or both of the following may be used as a coating: unsweetened shredded coconut; white or black sesame seeds.
NUTS
EGGS
NIGHTSHADES
FODMAPS
In a mixing bowl, combine tahini, softened coconut butter, shredded coconut, maple syrup, cinnamon, sea salt, and vanilla bean or extract until smooth. (If you’re using a vanilla bean, slice it down the center and run the back of your knife along the inside edges of the pod to scrape out the seeds.)
Form the mixture into 1-inch balls, and roll each one in the sesame seeds or your choice of coating (see Change It Up). Set the truffles on a plate, and refrigerate to solidify.
