FIG TAHINI TRUFFLES

FIG TAHINI TRUFFLES

By onegreenplanet.org - Julie Van Den Kerchove

SERVES 20 truffles

INGREDIENTS

75g/1/2 cup of cashews

100g/1/2 cup of dried figs, finely chopped

40g/1/2 cup of dried coconut

2 tablespoons of tahini

1 tablespoon of liquid sweetener of your choice: date paste, maple syrup, coconut nectar…

1 teaspoon of lemon juice

1/2 teaspoon of vanilla extract

1/4 teaspoon of lemon zest, finely chopped (or more to taste)

1/8 teaspoon of Himalayan crystal salt or sea salt

Sesame seeds, for garnish

Instructions

Combine cashews, dried figs and dried coconut in the food processor fitted with an S-blade. Process until finely ground.  Add tahini, sweetener, lemon juice, vanilla extract, lemon zest and salt. Process again until well combined.  Shape the sticky dough into small truffles.  Garnish with sesame seeds or dried coconut.

NOTES

These fig tahini truffles will stay fresh for at least one week in an airtight container in the refrigerator.