BUTTERNUT TAHINI TRUFFLES
I love a good truffle. When done right, they're moist, high in good fats and shouldn't be overly sweet. I'm totally in the holiday spirit and definitely still on the pumpkin (well in this case, butternut squash) train.
I designed these truffles for clients of mine as a way to feed dessert cravings without a huge blood sugar spike. These holiday truffles are gluten free, grain free, completely vegan and free of processed sugars. They're so easy to make and I must say, THEY LEGIT TASTE LIKE DONUT HOLES. Enjoy, my loves.
2/3 cup butternut squash puree (can sub with pumpkin puree)
1/3 cup tahini
1 tablespoon coconut oil, melted
2 tablespoon coconut flour
2 tablespoon maple syrup
1 1/2 teaspoon cinnamon
1 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
1/2 teaspoon allspice
3/4 teaspoon sea salt
1 tablespoon coconut oil
1/2 cup very dark chocolate chunks (or chocolate chips)
1 tablespoon coconut sugar
Line a baking sheet with parchment paper.
In a bowl, mix the squash, tahini, melted coconut oil, coconut flour, maple syrup, cinnamon, vanilla powder, allspice, and sea salt until well combined.
Roll the truffle dough into balls
In a double broiler (or a heat proof bowl placed on top of simmering water on the stove), melt the chocolate, remaining coconut oil and coconut sugar and combine.
Decorate the truffles by dipping them in chocolate, drizzling with chocolate, or rolling in coconut sugar+cinnamon.
Place in freezer for 30 minutes. Store in freezer for 2 weeks or fridge for 2-3 days.