Gluten Free and Vegan Sesame Truffles
"View the full post and recipe at http://www.elanaspantry.com/desserts/sesame-truffles/"
photo by Lalaloula
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Yields:
-
8 truffles
- Serves:
- 6-8
ingredients
- 1⁄2 cup cashews
- 1⁄4 cup tahini (I used roasted, though raw will probably work just as well)
- 1⁄4 cup agave nectar
- 1 teaspoon vanilla extract
- 1⁄4 cup sesame seeds (I used raw, though you could toast them for a stronger flavor)
directions
- Place cashews in food processor and pulse until the texture of coarse sand.
- Add tahini, agave and vanilla and pulse until smooth.
- Transfer mixture from food processor to a bowl and refrigerate 2 hours.
- Roll into 1 inch balls and coat with sesame seeds.
- Serve.
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Reviews
-
These truffles are very yummy and I am thrilled to see that they incorporate so many healthy ingredients into a sweet snack. I found the truffles easy to make, but decided to make some changes to the recipe while I was working away: I used only 60 g of agave nectar and half of the tahini as my paste looked perfect with that amount of liquids added to it. Due to this change I did not need any chilling time and the rolling worked very nicely. I would definitely make this recipe again as it is a wonderful gift and sweet to indulge on, but I would not roll the balls in sesame seeds again as I find that to be too strong and bitter in taste. Maybe some toasted cashew pieces or coconut flakes... THANKS SO MUCH for sharing this wonderful recipe with us, Elana!
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
