Love is in the air my friends, and with it comes a great deal of chocolate. If you find yourself tempted to treat yourself, a lover, or a friend this Valentine’s Day weekend, look no further than this sweetness right here. These salted caramel + tahini truffles are honest, healthy bundles of love that can heighten the romance between you and your sweetie or they can simply amp up that self love, baby—which is what its alllll about.
I have recently been falling in love with the flavor duo of chocolate + tahini, there is something so grounding about their synergy. I felt inspired to create something really decadent to reflect these incredible flavors. I also wanted to properly celebrate the sweetness of Valentine’s Day. Although I’m not one to get too crazy about this day, I do appreciate the fact that it is a day devoted to being aware of love and I wanted to take a moment with this recipe post to honor love (and chocolate) in a healthy way.
I’ve made raw chocolates before using coconut oil but this time I decided to use cacao butter. Wow, how has it taken me this long to make chocolate from this pure gold?
I think I just fell in love with homemade chocolate all over again.
Oh yes, true love has emerged and taken the form of these truffles.
I am entirely smitten with the result of this decadence, I can’t even tell you. These Salted Caramel + Tahini Truffles are surrounded by sweet, smooth raw chocolate and filled with a luscious core of earthy, nutty caramel. I hope you know that you, your body, and your heart are worthy of this healthy indulgence. It’s real food right here… & real love too.
Because REAL, honest love is…
& …. It’s all right here for you to create. In each little truffle & in each little moment.
May each truffle, and each moment, bring you love, honor, and vibrancy. You are so worth it.
- 1½ cup pitted medjool dates (about 15)
- ¾ cup raw almonds
- ¼ cup sesame tahini
- ¼ tsp finely ground sea salt
- ¼ tsp cinnamon
- seeds of ½ vanilla bean or ½ tsp vanilla extract
- 1 cup melted cacao butter
- 1 cup raw cacao powder
- ⅓ cup pure maple syrup (or other liquid sweetener such as honey or coconut nectar)
- Fancy celtic sea salt for sprinkling (optional)
- Food process the almonds until they are finely ground
- Add in the dates, tahini, salt, cinnamon, and vanilla
- Food process until a well-mixed, doughy ball forms
- Roll caramel dough into 1" circles and place on a plate covered with parchment paper
- Place in the freezer for about half an hour (or more) while you make the chocolate
- Melt the cacao butter with a double boiler or on very low heat
- Once melted, whisk in the cacao powder until smooth
- Add in the maple syrup whisking to combine well
- Remove chocolate from heat, letting it stand and cool for 5-10 minutes
- Remove COLD caramel from the freezer
- Using a spoon, dip each one somewhat evenly into the chocolate, placing back onto the parchment paper (the cold will react with the chocolate, causing it to set around the caramel).
- After each one has been coated, place back in the freezer for 10 minutes.
- Repeat the process of chocolate dipping one or two more times.
- On the last round, sprinkle each one lightly with fancy celtic salt on top before the chocolate has time to firmly set (optional).
- If you have a little leftover chocolate, pour it onto another piece of parchment paper, let it set in the freezer and then you can break it into little chocolate chunks. (Or eat it with a spoon if that suits you <3)
- Store truffles in the fridge for about a week or indefinitely in the freezer.
If you are using dates that are not very moist, feel free to soak them for an hour or two, draining the water before using in the recipe.
If you want this recipe to be 100% raw, feel free to use coconut nectar and raw tahini. You can even go the extra mile to sprout and dehydrate your almonds (optional).
You can substitute coconut oil in place of the cacao butter if it is hard for you to get ahold of, it will work and taste great but it may not create as nice of a texture.
This truffle recipe creation was further inspired by a Salted Caramel & Coconut Almond Butter that I created in support of my dear friend Julia’s blog- Jewel House Kitchen. You can find that recipe and peruse her beautiful website here. & If you want to read about the healing properties of raw chocolate, click over to my recipe for Raw Chocolate Hazelnut Brownies, which could of coure be another recipe to make in celebration of this day of LOVE!
Also, this recipe post is cause for another celebration of sorts…
I’ve been happily sharing my recipe creations with you on My Communal Kitchen for a year now. Yay! Thank you so much for taking the time to be here with me. I hope you feel inspired and empowered when you come and visit this little virtual communal space.
Happy Day of Love to you, I hope you find yourself creating and blissing out on some of this truffle magic in your kitchen too!
With health and heart,