Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine the tahini, date syrup or maple syrup, vanilla, almond flour, and coconut oil.
Then, use a tablespoon to spoon out the dough—using your hands to roll each one into a ball about 1 inch in diameter. Lay the balls on the baking sheet. You’ll have about 20 balls.
After you’ve formed all of the truffle balls, place the baking sheet in the freezer for 15 minutes.
In the meantime, melt your chocolate bar. First, break it into sections. Place the sections in a small microwave-safe bowl. Heat the bowl in 30 seconds increments, stopping to stir every 30 seconds until the chocolate is completely melted.
Remove the balls from the freezer and set next to the bowl of melted chocolate. Use a fork to dip each ball into the chocolate, and place them back onto the baking sheet. Use your hands to sprinkle a pinch of pink salt onto each truffle right after you have dipped it.
Chill the chocolate-coated truffles in the freezer for an additional 10 minutes so the chocolate can completely set.
Enjoy these truffles chilled. They will keep in the refrigerator for up to 10 days.
- 1/3 cup tahini, at room temperature
- 1/3 cup date syrup or ¼ cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup almond flour
- 1 tablespoon coconut oil, melted
- 2 teaspoons Morton Coarse Himalayan Pink Salt
- 1 3.5-ounce bar of dark chocolate