RECIPE: Vegan Fig and Tahini Truffles

These truffles are one of my favourite portable snacks. I love having them with me on road trips to and from races. The tahini, coconut and sesame seeds give them a wonderful flavour and aren’t overly sweet. Tahini is a nutritional powerhouse, full of iron, protein and calcium. These little truffles are really gentle on the stomach so if you’re someone who has trouble with stomach issues racing, these might be a good option for you. No dairy, gluten, grains or soy.

Ingredients 

• 1 cup dried figs, chopped
• 1/2 cup shredded coconut
• 1/4 cup tahini
• 1/4 cup pumpkin puree/mashed pumpkin (sweet potato works, too)
• Dash of cinnamon
• 1 Tbsp. maple syrup
• 1/4 cup sesame seeds or shredded coconut, for rolling

Directions 

Add all ingredients into a bowl of a food processor and blend until everything is well mixed. The dough will roll together into a large ball. 

Put the dough into the fridge for 15-20 minutes or so to help it firm up. Then, using wet hands, roll the mixture into tablespoon-sized balls. Roll in sesame seeds or coconut, then place on a plate lined with parchment. 

Let the truffles chill in the fridge for half an hour, then transfer to a sealed container. 

Makes about 12-16 truffles, depending on how large you roll them.