White Chocolate, Tahini, and Blueberry Truffles

The world is divided into two.

Those who love white chocolate and those who don't understand how it's even related to the world of chocolate.

But wait, before you ask – yes, there is vegan white chocolate.

It's called "Parve," and you can find it in any supermarket.

Now that we've cleared that up, I want to tell you about the white chocolate truffles I made this weekend.

In case I haven't mentioned it or if you forgot, I'm currently in the middle of a long and demanding cutting phase, at the end of which I intend to reach a very low body fat percentage.

You might ask why? What's the connection to truffles right now?!

Well, summer is just around the corner, and the caloric values of each truffle fit my daily macros perfectly, so there's no problem getting lean while enjoying a little truffle treat.

Don't believe me? Just wait and see me in two months.

A bit about the recipe:

I used high-quality, parve white chocolate buttons.

You can, of course, use any other chocolate you like. It will work wonderfully with dark chocolate too.

I added raw tahini (not whole/wholegrain) because whole tahini sometimes has a tendency to become slightly bitter (though you might not notice with the amount of sugar in the chocolate), and the color is darker, which would affect the bright shade of the truffles.

And to make it visually appealing, I used frozen blueberries. You can use any other berry you like or alternatively swap the fruit for peanut butter, pretzels, sprinkles, or any creative idea that comes to mind. (Of course, the nutritional values will vary accordingly.)

I used a small pan sized 15 cm by 23 cm, but you can use paper cupcake liners. It'll be fun either way.

Nutritional Values

Provided by clinical dietitian and fitness coach Noam Bachar:

One truffle (out of 20), weighing 25g, contains:

123 kcal

2g protein

10g carbohydrates

8g fat

White Chocolate, Tahini, and Blueberry Truffles

Keywords truffles, sweet, blueberries, tahini

Prep Time 5 minutes

Servings 20 pieces

Calories 123 kcal

Ingredients

• 300 g white chocolate
• 100 g raw tahini not whole/wholegrain
• 100 g blueberries frozen works well
• 1 pan size 15 cm by 23 cm

Instructions

1. Melt the white chocolate in the microwave in 30-second intervals 

   

2. Pour the raw tahini into the melted white chocolate and mix well 

   

3. If using frozen blueberries, thaw them in the microwave and bring them to room temperature

4. Transfer the blueberries to a blender and add 3-4 tablespoons of the chocolate and tahini mixture 

5. Blend well until reaching a smooth consistency.

   If the blender struggles, add a tablespoon or two of hot water

6. Line a 15 cm by 23 cm baking pan with parchment paper 

7. Pour the chocolate and tahini mixture into the pan and spread it evenly 

8. Add 3-4 tablespoons of the blueberry mixture on top

9. Using a knife, create swirled marble patterns on the surface

   

10. Place the pan in the refrigerator for at least one hour, or the freezer for half an hour 

11. Before serving, remove from the cold and cut into squares.