Vegan Tahini Chocolate truffles

Vegan Tahini Chili šŸŒ¶ Chocolate truffles from 3 ingredients

Ingredients

  • 7 oz. vegan dark chocolate
  • 1 1/2 cup Chili Tahini (~11 0z. Chili Tahini)
  • 2 tsp Date Syrup ā€˜Silanā€™
  • 1/4Ā cupĀ unsweetened cocoa or cacao powder, or finely ground hazelnutsĀ (optionalĀ // for coating)

Instructions

  1. In a mixing bowl, add chocolate microwave until very warm but not boiling – about 45 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
  2. Immediately add Chili Tahini and Date Syrup into the chocolate, use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted and smooth.
  3. Transfer the mixture to a baking pan.
  4. Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the baking pan to see if any chocolate sticks. If it comes out mostly clean, itā€™s ready to scoop. If thereā€™s still wet chocolate in the center, continue refrigerating.
  5. Once chilled and firm, prepare a small dish of cocoa or cacao powder for cutting (optional).
  6. Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped.

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  • Vegan Tahini Chocolate truffles

    Vegan Tahini Chili šŸŒ¶ Chocolate truffles from 3 ingredients

    Ingredients

    • 7 oz. vegan dark chocolate
    • 1 1/2 cup Chili Tahini (~11 0z. Chili Tahini)
    • 2 tsp Date Syrup ā€˜Silanā€™
    • 1/4Ā cupĀ unsweetened cocoa or cacao powder, or finely ground hazelnutsĀ (optionalĀ // for coating)

    Instructions

    1. In a mixing bowl, add chocolate microwave until very warm but not boiling – about 45 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
    2. Immediately add Chili Tahini and Date Syrup into the chocolate, use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted and smooth.
    3. Transfer the mixture to a baking pan.
    4. Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the baking pan to see if any chocolate sticks. If it comes out mostly clean, itā€™s ready to scoop. If thereā€™s still wet chocolate in the center, continue refrigerating.
    5. Once chilled and firm, prepare a small dish of cocoa or cacao powder for cutting (optional).
    6. Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped.
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  • Israeli Couscous salad with Sun-Dried tomatoes

    Israeli Couscous salad with Sun-Dried Tomatoes

    Ingredients:

    Israeli Couscous Orzo shape 10.5 oz. (298 g), cooked

    3 tablespoons chopped Sun dried tomatoes

    1 cucumber, chopped as thin as possible

    3 tablespoons chopped parsley

    Salt and black pepper

    Olive oil

    A little freshly squeezed lemon juice

    4 tablespoons grated Parmesan cheese

     

    Preparation:

    In a bowl, mix the chopped tomatoes, cucumber and parsley and seasoning with olive oil, lemon juice, salt and black pepper. Taste and fix with salt and pepper if necessary. Serve with Parmesan cheese over.

     

     

     

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  • Slow Cooker Pearl Couscous Soup

    Ingredients

    • 1 cupĀ Pearl Couscous, NOT cooked
    • 2 cans (15 oz. each) RedĀ Kidney Beans, drained
    • 1 Tablespoon vegan butter
    • 1 cup carrots, finely chopped
    • 1 green bell pepper, finely chopped.
    • 1 small onion, finely chopped
    • 1 can (14.5 to 15 ounce can)Ā Diced Tomatoes
    • 1 cupĀ Spaghetti Sauce
    • 32 ouncesĀ Vegetable Broth(4 cups)
    • 1 teaspoonĀ Dried Oregano
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Preparation

    • Heat the vegan butter in a skillet.
    • Add the onions, bell pepper and carots in the skillet.
    • Saute until the onions become translucent, about 10 to 15 minutes.
    • Add the sauteed veggies to the crock pot.
    • Put the remaining ingredients into theĀ Crock Pot and stir well.
    • Cover and cook on low 2 to 3 hours.
    • Check the couscous at two hours for tenderness
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