Chocolate-Banana-Tahini Truffles

Anyone who knows me knows that I am in love with chocolate. Good quality, handmade, real chocolate, cocoa and cacao. None of the cheap stuff with all the additives and high fructose corn syrup. I could bathe in chocolate. Of all the things I have given up to be a healthier person, chocolate will absolutely, never ever make the list (I pray that it never has to make the list). 

So when I was introduced to chocolate-tahini truffles, I was immediately interested in trying them. I love tahini and I love chocolate, so how bad could they be? Well, I tried several recipes and none of them proved to be good enough. Today I made a batch that I actually like, not love. My kids, on the other hand, spat them out on the floor as if I had fed them poison. Nice. My husband likes them though, and he doesn't normally care for anything sweet, so that was reason enough for me to post this.

Ingredients:

• 1/2 cup raw cashews
• 1 cup tahini
• 2 tbsp raw cacao powder
• 1 banana
• 1/4 cup raw honey or agave nectar (maybe more depending on how sweet you like your sweets)
• 1-2 tspns pure vanilla extract
• raw cacao powder or cocoa powder to coat truffles

Place the cashews in a food processor and process until ground as finely as possible (without taking it too far and making cashew butter). Add the cup of tahini and 2 tbsp of cacao and process until smooth. Add the banana, honey/agave and vanilla extract and process. It should look more like a ball of oily-sticky chocolicious goo. 

Take out the goo, and with slightly damp hands take walnut-ish sized pieces and roll into rounds. Once you have finished this, roll the truffles in cocoa/cacao. The taste at first is bitter or powdery, but the truffle inside is creamy and has a hint of banana and vanilla. Like I said, you might want to make your truffles sweeter.

It is a relatively guilt-free dessert, but everything in moderation. It yields 20-24 truffles. Don't eat them all at once :)