Salted Tahini Chocolate Bites

Recipe Benefits

• This recipe uses Himalayan pink salt, which is lower in sodium than regular table salt. This makes it suitable for individuals with high sodium levels in urine.
• By opting for dark chocolate and natural sweeteners like date syrup or maple syrup, the recipe maintains a rich, decadent flavor while limiting added sugars.
• It’s a satisfying way to enjoy a nutritious and delicious treat!

Ingredients

For 20 bites:

• 1/3 cup tahini, at room temperature
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup almond flour
• 1 tablespoon coconut oil, melted
• 1 teaspoon Himalayan Pink Salt (reduced from 2 teaspoons)
• 1 3.5-ounce bar of dark chocolate (70% cocoa or higher for lower sugar content)

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium mixing bowl, combine tahini, date syrup or maple syrup, vanilla extract, almond flour, and melted coconut oil. Mix until well combined.
3. Use a tablespoon to scoop the dough, then roll each scoop into a ball about 1 inch in diameter. Place the balls on the lined baking sheet. You should have around 20 truffles.
4. Freeze the truffle balls for 15 minutes.
5. While the truffles are chilling, melt the dark chocolate by breaking it into pieces and heating it in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
6. Remove the truffles from the freezer. Using a fork, dip each truffle into the melted chocolate, letting the excess drip off, and place them back onto the baking sheet.
7. Sprinkle a small pinch of Himalayan pink salt on each truffle immediately after dipping in chocolate.
8. Chill the truffles in the freezer for an additional 10 minutes or until the chocolate is set.
9. Store the truffles in the refrigerator and enjoy them chilled. They will keep for up to 10 days.

Nutritional Information

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