I love a decadent chocolate truffle as much as the next gal, but on occasion I also get a hankering for something fruity and light to satisfy my sweet tooth.
These easy no-bake treats are packed with healthful sweeteners, beneficial fats, loads of antioxidants and anti-inflammatory nutrients, as well as valuable vitamins and minerals.
I personally preferred the truffles rolled in sesame seeds over the ones decorated with coconut — as I found the seeds enhanced the flavor of the tahini. If these options aren’t appealing, you could try rolling them in ground nuts like almonds or pecans, or even some raw cacao powder for a hit of chocolate-y goodness.
Vegan Fig & Tahini Truffles
- 1 cup dried figs, chopped
- 1/2 cup unsweetened shredded coconut
- 1/4 cup tahini
- 1/4 cup butternut squash purée
- Dash of cinnamon
- 1 Tbsp. maple syrup
- 1/4 cup sesame seeds or shredded coconut, for rolling
Add all ingredients into a bowl of a food processor and blend until everything is well mixed. The dough will roll together into a large ball.
Put the dough into the fridge for 15-20 minutes or so to help it firm up. Then, using wet hands, roll the mixture into tablespoon-sized balls. Roll in sesame seeds or coconut, then place on a plate lined with parchment.
Let the truffles chill in the fridge for half an hour, then transfer to a sealed container.
Makes about 12-16 truffles, depending on how large you roll them.
Sondi Bruner is a holistic nutritionist, freelance writer and food blogger who can’t stop dreaming about what to create in the kitchen.
She educates people who follow allergen-friendly diets about how to eat simply, deliciously and safely, allowing them to rediscover the pleasure of food. Drawing on her extensive experience with inflammatory bowel disease, Sondi also helps clients nourish their digestive tracts, embrace food intolerances, and shift their mindsets from deprivation to abundance.