TWO TONE TRUFFLES
Brown layer
- ¾ cup tahini
- 6 tbsp. melted cacao butter
- 6 tbsp. maple syrup
- ¾ tsp. vanilla extract
- A big pinch of salt plus a little more
- 6 tablespoons cacao powder
- 4 ½ tbsp. water
Light layer
- ¾ cup peanut butter
- 6 tbsp. melted cacao butter
- 6 tbsp. maple syrup
- ¾ tsp. vanilla extract
- A big pinch of salt plus a little more
- 3-4 tbsp. water
Directions
- In a high-speed blender or food processor, combine the tahini, cacao butter, maple syrup, vanilla and salt and blend well.
- Add the cacao powder and blend on low until just combined
- Pour in the water in a thin stream and blend until smooth
- Line an 8 x 10” pan with plastic wrap or parchment paper for easy removal
- Pour the mixture into the lined pan and freeze
- Prepare the light layer and pour over dark layer once it is frozen
- Freeze again until firm
- Cut into bite sized pieces with a sharp knife
- Enjoy these mouth-watering truffles from the refrigerator or freezer
You can make only one tone and freeze in any container. Once frozen shape them into balls and roll into a coating of your choice as crushed nuts etc. Use your imagination. Enjoy!