Coconut Black and White Tahini Truffles

Coconut Black and White Tahini Truffles

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Serves: 18 Cooking Time: 15 minutes ( 1 hr freeze time)


  • 2 tbsp coconut oil
  • 5 tbsp tahini
  • 2 tbsp monkfruit sugar
  • 1 tsp cinnamon
  • 2 tbsp black sesame seeds
  • 4 tbsp finely chopped unsweetened coconut flakes
  • dash Himalayan pink salt



Heat up the coconut oil by nuking it in the microwave for about 30 seconds in a bowl.


Add the cinnamon and tahini while its still quite warm and then stir to incorporate so its a light brown color and add the sugar and dash of salt.


Meanwhile chop up the coconut flakes and add them to the bowl with the sesame seeds and stir again.


Pour into a chocolate truffle mold ( made of silicone) and freeze for 1 hour. Pop them out when frozen and store in the freezer for a quick and healthy treat.

Black and white truffles without any added sugar ( only a tad from monkfruit) and full of coconut goodness. The black part of the truffle comes from pitch black sesame seeds which give more crunch to the truffle as you take each bite. The seeds mix in with the white chunks of chopped and crunchy pure white coconut flakes and the ever slight tang of salt. The black and white truffles are held together by a mix of nutty and creamy tahini and smooth coconut oil, whats not to love?

Its such an easy recipe and great to make with your kids. Unfortunately I don’t recommend them partaking in the most fun part which is chopping up the coconut flakes as that requires a large chefs knife. Let the sous chef mix, pour and pop out the truffles while you have a confetti party of coconut flakes. The good news is that you can both enough the treats together 🙂

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