Orange, Tahini and Vanilla Truffles

, from Issue #71. March, 2017
Photography by Kelly Gibney.
Orange, Tahini and Vanilla Truffles

The dark chocolate dip elevates these to treat status. You can also leave them naked for nutritious everyday snacking.


1 cup dried dates
1½ cups almond meal
1 cup raw cashew nuts
¾ cup brazil nuts
4 tablespoons chia seeds
2 tablespoons tahini
2 teaspoons good-quality vanilla paste
zest of 3 oranges
2 pinches sea salt
100 grams dairy-free dark chocolate 


Place the dates in a large bowl and cover with boiling water. Leave for 10 minutes, before draining well. Set aside.

Place the almond meal, cashew nuts, brazil nuts and chia seeds into a food processor. Blitz until the larger nuts are the texture of coarse breadcrumbs. Add the dates, tahini, vanilla, orange zest and sea salt. Run the processor for 2–3 minutes to combine the mixture. Stop often to scrape the sides.

Roll heaped teaspoons of mixture into balls. Place in the freezer for 30 minutes to harden.

Heat the chocolate over a double boiler until melted. Half dip each truffle in chocolate and place (non-chocolate side down) on a plate lined with baking paper. It helps to slightly flatten the non-chocolate side before you dip so that it will sit flat.

Pop in the freezer or fridge for 30 minutes to set.

Can be stored in the fridge for up to 1 week. Can be stored in an airtight container in the freezer for up to 2 months. Makes 18–22