These Lectin-Free Vegan Tahini Brownie Truffles are delicious bite-size treats that contain nutrient-dense ingredients to help keep you satisfied.
They have a brownie-type center and are coated with a chocolate topping then sprinkled with chopped walnuts.
Every time I eat one, they remind me of the “Little Debbie” Fudge Brownie snacks I used to eat as a child. I don’t even want to think about how many of those Little Debbie brownies I ate!
Here’s the ingredient list for the popular store-bought snacks:
S.A.D. (Standard American Diet) Little Debbie Fudge Brownies with Walnuts Ingredients:
Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Corn Syrup, Vegetable Shortening (Partially Hydrogenated Soybean and Cottonseed Oils), Sugar, Dextrose, Water, Cocoa, Walnuts, High Fructose Corn Syrup, Whey (Milk), Eggs, Egg Whites, Soy Lecithin Emulsifier), Corn Starch, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Colors (Caramel Color, Red 40), Natural and Artificial Flavors, Sorbic Acid (To Retain Freshness)
They contain GMO ingredients, artificial colors, high fructose corn syrup and they aren’t vegan or gluten-free.
This healthier version is made with clean, real food ingredients and is raw, vegan, gluten-free, dairy-free, lectin-free, soy-free, paleo-friendly and contains no refined sugar.
Want more healthy ball and truffle recipes? Check out Lectin-Free Vegan Chocolate Avocado Pistachio Truffles, Clean Eating Vegan Strawberry Fudge Truffles, Pecan Cranberry Truffles or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating truffle and ball recipes just like this one that you will love!
5 Fast Facts About Tahini (Sesame Seeds):*
- high in calcium at 35% RDA
- excellent anti-oxidant
- lowers cholesterol
- reduces inflammation
- high in phytosterol
5 Fast Facts About Almonds (Almond Flour):*
- helps to regulate cholesterol and blood pressure
- energy booster
- loaded with calcium and fiber
- 1/4 cup contains 8 grams of vegan protein
- high in anti-oxidants
5 Fast Facts About Raw Cacao Powder:*
- super high in anti-oxidants
- promotes cardiovascular health
- contains essential fats
- can help to decrease blood pressure
- contains over 300 compounds including protein, calcium, copper, zinc and iron
5 Fast Facts About Date Nectar:*
- 25% less sugar than honey
- vegan, gluten-free, dairy-free, lectin-free, paleo
- organic + non-GMO
- great source of antioxidants
- made with organic California dates
5 Fast Facts About Coconut Oil:*
- organic, raw, vegan, gluten-free
- good source of 17 amino acids
- nearly neutral pH
- high in B vitamins
5 Fast Facts About Medjool Dates:*
- natural energy booster
- high in iron content
- rich in potassium
- good source of dietary fiber
- excellent source of vegan protein
5 Fast Facts About Vanilla Bean Powder:*
- high in anti-oxidants
- can help reduce inflammation
- contains small traces of minerals
- 1 tablespoon contains 2 g of fiber
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: If you didn’t need the recipe to be “raw” or “lectin-free”, you could make the following substitution for the chocolate coating: 1/4 cup Enjoy Life mini-chocolate chips + 1 teaspoon organic coconut oil. Add to small saucepan and melt on lowest heat, stirring the entire time to make sure it doesn’t burn. Allow to cool completely before using to coat the truffles.
Lectin-Free Vegan Tahini Brownie Truffles
Yield 10 - 12 truffles
Raw / Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Soy-Free / Paleo-Friendly / No Refined Sugar
For the truffles:
- 1 cup organic medjool dates (pitted)
- 1/2 cup organic tahini
- 1/2 cup almond flour
- 1/4 cup organic raw cacao powder
- 2 tablespoons homemade almond milk
- 1/2 teaspoon organic vanilla bean powder
- 1 pinch Himalayan pink salt
For the coating:
For the topping:
- 1/4 cup organic walnuts (chopped)
Prepare the truffles:
- Add all the ingredients for the truffles to a food processor and process until it becomes a wet, crumbly texture.
- Take out a spoonful at a time and roll it into a ball shape between the palms of your hands.
- Put the truffles on a baking pan lined with parchment paper in the freezer to firm while you prepare the coating.
Prepare the coating:
- Add all the ingredients for the coating to a small saucepan and melt on lowest heat, stirring until it's well combined and smooth, and taking care not to burn it.
- Remove from stove top and allow to cool.
- Once the coating has cooled, remove the pan of truffles from the freezer and take each truffle and gently roll it into the coating mixture, making sure it's completely covered.
- Place the coated truffles back on the baking pan lined with parchment paper.
- Optional: Sprinkle chopped walnuts on top of the truffles.
- Put the baking pan back in the freezer for about 15 minutes to allow the coating to harden.
- Store in an air-tight, BPA-free container in the freezer or refrigerator until ready to serve because they will get soft if left out at room temperature.
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The recipe and photographs for "Lectin-Free Vegan Tahini Brownie Truffles" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
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