I found my winner in the book Vegan Chocolate by Fran Costigan, and with a few simple alterations I had a rich, ever-so-slightly healthy (!) semi-ganache ready to roll and coat sitting in my fridge. Using tahini gave the chocolate a slight toasted nuttiness that I didn't expect, but fell in love with after I tasted the warm, then chilled, ganache. To make them look as good as they tasted, I crusted the balls with a yin-yang of sesame seeds. In all, they're a stunningly beautiful combination of taste and appearance (just like my blood oranges), and with no refined sugar, no cream and no butter they're more than worth indulging in!
Chocolate - Orange Sesame Truffles
4 oz stevia-sweetened bittersweet chocolate, chopped finely
zest of 1 blood orange*
3 tbsp fresh blood orange juice*
¼ cup agave nectar (I used Amoretti Organolicious Blood Orange Flavoured Agave Nectar)
1 tbsp tahini
3 tbsp sesame seeds, for coating
- Place chocolate in a small bowl, set aside.
- Combine zest, juice and agave in a small pot and bring to a brisk simmer.
- Reduce heat to low, add tahini and beat well.
- Cook, stirring constantly, for 30 seconds.
- Remove from heat and set aside for 1 minute.
- Pour over the chocolate and cover for 1 minute, then stir until chocolate is completely melted.
- Pour into a shallow pan and refrigerate at least 2 hours, until firm.
- Place sesame seeds in a shallow dish.
- Scoop 1” balls of ganache and roll into balls. Roll in the seeds to coat, then transfer to a plate.
- Chill at least 1 hour before serving.
*Blood oranges give these an exotic, rich sweetness, but navel oranges work just as well.
Amount Per Serving
Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 1.0 mg
Total Carbs: 5.7 g
Dietary Fiber: 1.6 g
Protein: 0.8 g