Sesame Cocoa Date and Almond Tahini Truffles

Preheat oven to 160°C. Spread 75 g almonds and 75 g sesame on a tray; toast 4–5 minutes until fragrant, watching for burning, then cool.

Grind almonds; add 300 g pitted dates, 50 g sesame, 20 g cocoa, 45 g tahini, 15 ml maple, 7 ml vanilla and 1 g salt. Pulse until a sticky dough forms.

Lightly wet clean hands and shape the mixture into 30 firm balls. Put remaining 25 g sesame and 5 g cocoa on separate plates and roll half the balls in each.

Chill the truffles in a clean sealed container at 4°C or below for one hour until firm enough to handle. Serve two pieces per person.