White Chocolate Truffles With Tahini and Blueberries

There are two kinds of people in this world:

People who love white chocolate, and people who don't understand what it has to do with chocolate in the first place.

But before you ask – yes, vegan white chocolate exists.

Here in Israel, you'll find dairy-free versions labeled pareve (a kosher designation for foods made without meat or dairy) in just about any supermarket. Check the ingredients to make sure yours is vegan.

Now that we've cleared that up, let me tell you about the white chocolate truffles I made over the weekend.

In case I haven't mentioned it—or you've conveniently forgotten—I'm in the middle of a long, exhausting cutting phase. By the end, I'm aiming for a very low body fat percentage.

Why? And what does any of this have to do with truffles?!

Well, summer is almost here. And the calories and macros in each truffle fit neatly into my daily targets, so there's room for a little bite of dessert while I'm cutting.

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

A Few Recipe Notes

I used good-quality, pareve white chocolate wafers.

You can absolutely use another chocolate you love. Dark chocolate works beautifully, too.

I added plain tahini made from hulled sesame seeds, *not* whole sesame seeds. Whole-seed tahini can sometimes taste a little bitter—not that you'd notice with all the sugar in the chocolate. It's also darker, which would muddy the truffles' pale color.

For a little eye candy, I used frozen blueberries. Use any other berry you like, or swap the fruit for peanut butter, pretzels, sprinkles, or whatever creative idea strikes you. (The calorie counts will change, of course.)

I used a small 15 cm (6.0 in) by 23 cm (about 6 by 9-inch) pan. You can also use paper candy cups. That would be fun.

Nutrition Facts

Calculated by Noam Bachar (an Israeli clinical dietitian and fitness trainer):

One truffle (out of 20), weighing 25 g (0.9 oz), contains:

123 calories

2 g protein

10 g carbohydrates

8 g fat

White Chocolate Truffles With Tahini and Blueberries

Keyword truffles, sweets, blueberries, tahini

Prep Time 5 minutes

Yield 20 pieces

Calories 123 kcal

Ingredients

• 300 g (10.6 oz) vegan white chocolate
• 100 g (3.5 oz) plain tahini not white tahini
• 100 g (3.5 oz) blueberries frozen is fine
• 1 pan 15 cm (6.0 in) by 23 cm (about 6 by 9 inches)

Instructions

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

   

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

   

3. If you're 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-tahini mixture. 

5. Blend until smooth.

   If your blender is struggling, add a tablespoon or two of hot water.

6. Line a 15 cm (6.0 in) by 23 cm (about 6 by 9-inch) baking pan with parchment paper. 

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

8. Spoon 3–4 tablespoons of the blueberry mixture over the top.

9. Use a knife to swirl the blueberry mixture through the surface, creating a marbled pattern.

   

10. Refrigerate for at least 1 hour, or freeze for 30 minutes. 

11. Before serving, take the pan out of the refrigerator or freezer and cut into squares.