Rich dark chocolate and nutty tahini come together in these no-bake frozen truffles, topped with crunchy pistachios and bursts of fresh berries. Elegant enough for a dinner party yet simple to prepare, they strike a balance between indulgence and sophistication, making them an ideal make-ahead dessert for entertaining
Serves: 4
Yield: About 20 pieces (15-by-20 cm / 6-by-8 inch pan)
Ingredients
- 300 grams (10.5 oz) dark chocolate, preferably 70%–85% cacao
- 1 tablespoon coconut oil or another neutral oil
- 3 tablespoons honey or maple syrup
- 300 grams (10.5 oz) raw tahini
- 100 grams (3.5 oz) pistachios, coarsely chopped
- 100 grams (3.5 oz) fresh raspberries or blueberries
Instructions
- Place the chocolate in a heatproof bowl. Add the oil and maple syrup (or honey). Heat in 30-second intervals, stirring after each interval, until the mixture can be stirred into a smooth cream.
- Add the tahini and mix well until smooth and uniform. Stir in half of the pistachios.
- Line the pan with parchment paper. Pour in the chocolate-tahini mixture and spread evenly. Sprinkle with the remaining pistachios and the raspberries or blueberries. Freeze for at least 8 hours.
- Remove from the freezer, cut into cubes and serve.
Storage
Store in the freezer for up to 1 month.
Tip: To reduce the carbohydrate content, use sugar-free chocolate.
First published: 18:54, 06.06.26