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Gluten-Free Chocolate Tahini Truffles


Gluten-Free Chocolate Tahini Truffles
Deceptively decadent chocolate tahini cake truffles

I’m in love with tahini’s (sesame paste) taste, protein power and versatility. When my mother told me that she wanted me to try a gluten-free chocolate tahini cake, I went straight to the kitchen and started baking. The ingredients were simple and the fact that it had honey instead of refined sugar, and no flour, had me super excited. A cake that was quick to make and sounded reasonably healthy was my idea of heaven. Sadly, the end result wasn’t too great. The batter overflowed in my heart-shaped silicone tray and parts of the bottom of the cake (even though I brushed it with tahini paste) were kind of stuck in the cake pan! What I was able to salvage from the cake was pretty good but needed a bit more oomph. I really wanted to keep the integrity of the gluten-free aspect of the cake so I did very little to change the overall taste and healthiness of the original cake. I simply added some organic peanut butter and some melted dark chocolate and milk chocolate to act as a binder and add a touch of richness to it. I chilled the mixture for half an hour and formed them into balls and rolled them around in Nesquick. They end result was a densely fudge-like cake truffle that tasted deceptively decadent and rich. I was happy with my save and would probably bake the same cake again just to make these truffles but would use a lighter colored cake pan (no cupcakes) and would keep a close eye on the cake batter turning off the oven as soon as it was set.


Gluten-Free Chocolate Tahini Cake


Ingredients:

½ cup of tahini

½ cup of honey

3 Tablespoons cocoa powder

3 eggs

1 teaspoon baking powder

½ teaspoon baking soda

1 Tablespoon vanilla

1 teaspoon vinegar


How To:

Heat the oven to 350. In a small bowl add the flour, cocoa powder, baking soda and baking powder and mix with a whisk. In a separate bowl, whisk the eggs and vanilla until frothy. Add the honey, vinegar and tahini, and whisk again till well incorporated. Slowly add the cocoa/flour to the egg mixture and mix till combined. Generously grease and flour a 9 inch cake pan and add the batter. Bake around 20 minutes or until it looks done (when an inserted knife comes out clean). Leave it to cool down and invert, or if you’re lucky, crumble it up and make cake truffles from it!

Cake fail! My save was even better than the original recipe

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