Guilt-free truffles, made with tahini and gluten-free biscuits. Two suggestions to satisfy every palate. With white chocolate, to celebrate spring and summer with the white color.

Below I suggest 2 recipes to you, essentially, they are one but with 2 variations. I can’t decide whether I like the crunchy nuts and gluten-free biscuits, or if I want them to melt on the tongue. I usually do half this way and half the other way. I usually can’t tell which is which since it’s the chocolate on top, so every bite is a little surprise.

And so that the ingredients do not separate when they are ground, I add the sweetened milk that I love so much.
I make them small enough in size to be bites.

But let’s leave the words and start making our recipe


Yields40 ServingsDifficultyBeginner

Prep Time15 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for the 1st variation
 165 g gluten-free biscuits Schär’s Petit – Biscotto classico coarsely chopped
 100 g coarsely chopped walnuts
 250 g tahini
 100 g honey
for the 2nd variation
 all of the above but ground
 250 g sweetened concentrated milk
for the overlay
 200 g gluten-free white couverture
 30 g unsalted butter
 30 g milk
 1 tbsp cognac or liqueur

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Heat the honey and add the tahini and mix well.
(for the second variation, we also add the sweetened concentrated milk)

2

In a bowl, place the walnuts, the biscuits, add the honey-tahini mixture and mix well.

3

Cover with cling film and leave it in the fridge for about 30 Minutes.

4

After it has cooled, with the help of two spoons or with your hands, shape into small balls.

5

Those of the 2nd variation, are easier to shape them and become rounder.

6

They come out around 40 small truffles.

7

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) place the couverture chopped in pieces, the butter and the milk and mix until the chocolate melts. At the end, you add the cognac.

8

Dip the truffles into the chocolate one by one and let them cool so the chocolate hardens.

Ingredients

for the 1st variation
 165 g gluten-free biscuits Schär’s Petit – Biscotto classico coarsely chopped
 100 g coarsely chopped walnuts
 250 g tahini
 100 g honey
for the 2nd variation
 all of the above but ground
 250 g sweetened concentrated milk
for the overlay
 200 g gluten-free white couverture
 30 g unsalted butter
 30 g milk
 1 tbsp cognac or liqueur

Directions

1

Heat the honey and add the tahini and mix well.
(for the second variation, we also add the sweetened concentrated milk)

2

In a bowl, place the walnuts, the biscuits, add the honey-tahini mixture and mix well.

3

Cover with cling film and leave it in the fridge for about 30 Minutes.

4

After it has cooled, with the help of two spoons or with your hands, shape into small balls.

5

Those of the 2nd variation, are easier to shape them and become rounder.

6

They come out around 40 small truffles.

7

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) place the couverture chopped in pieces, the butter and the milk and mix until the chocolate melts. At the end, you add the cognac.

8

Dip the truffles into the chocolate one by one and let them cool so the chocolate hardens.

Gluten Free Tahini White Truffles
  • For the walnuts, to be sure that they are gluten-free, prefer to take them whole and break/clean them by yourself.
  • I use Schär’s Petit – Biscotto Classico biscuits because they are perfect for this recipe, but if you’ve baked your own, feel free to use them.
  • Normally, there is a special metal rack that you leave whatever you are doing with chocolate coating to remove the unnecessary material, but if you don’t have one (like me), line a greaseproof paper on a baking tray and let them there to cool. So, you have a bonus of chocolate left over to eat and as you’re collecting them for storage or serving.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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