Chocolate Tahini Balls

Chocolate tahini balls are a salty & sweet no bake treat topped with toasted sesame seeds. They make the perfect addition to your next holiday dessert tray!

Prep Time 20

Resting time 30

Total Time 50

Servings balls

Author Heather

Ingredients

¾ cup (203 g) tahini
¼ cup (57 g) unsalted butter room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups (198 g) confectioner's sugar
10 ounces (284 g) dark chocolate melting wafers
2 teaspoons toasted sesame seeds

Instructions

In a bowl, add tahini, butter, and vanilla. Using a hand mixer or stand mixer, slowly mix until combined and creamy. Add salt and half of the confectioner's sugar at a time until all of the sugar is incorporated. Mixture will be very thick, like a dough.
Roll dough into one-inch balls (or use a small, 2 teaspoon cookie scoop) and place onto a wax paper or parchment lined baking sheet. Transfer baking sheet to refrigerator and allow to chill for 30 minutes (or into the freezer for 15 minutes).
In a small microwave safe bowl, heat melting wafers in 30 second increments, stirring each time, until wafers are melted and smooth.
Remove a portion of the tahini balls from the refrigerator and carefully dip balls one at a time in melted candy coating. I recommend piercing each ball with a toothpick and using it to gently roll and coat each ball with candy coating. Gently tap to remove excess coating before placing back onto lined baking sheet.
While still wet, sprinkle sesame seeds onto the chocolate balls.
Allow to harden on the counter top for 30 minutes, or in the refrigerator for 10 minutes. Store in a sealed container in the refrigerator until ready to serve.

Notes

Keep balls chilled before dipping: You'll have the best success when your tahini balls are cold and your chocolate is hot and melted. If the tahini balls begin to warm up before being dipped, place back in the refrigerator for a few minutes. If your chocolate begins to cool, microwave for 10 seconds and stir.
Storage: Tahini balls will keep for about 1 month in the refrigerator in a tightly sealed container, or in the freezer for about 3 months. Keep in mind that when chocolate is frozen and thawed it may produce bloom (white streaks on the outside that are perfectly edible). Keep this in mind if you're making these for an important event.
Variations: Tahini can be substituted with any nut or seed butter in equal amounts. You may need to adjust the amount of confectioner's sugar depending on the consistency of the nut/seed butter used.

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