My quest to clear out my half-used globe-cooking ingredients continues - this time I had the end of a pot of tahini lurking in the cupboard so this recipe for Date & Tahini Truffles from an old Lebanese-themed Kitchen Nomad box was transformed into Fig & Tahini Truffles to make the most of what was in the cupboard. (I did actually have some enormous juicy Tesco Finest King Solomon Dates but they were declared far too good to be chopped up in truffles !)
Fig & Tahini Truffles
200g dried figs
2 tbsp tahini
dessicated coconut and/or sesame seeds
Put the figs and tahini in a food processor and blitz them until they form a chunky paste.
Put in the fridge to firm up for an hour or so then roll into balls in the palms of your hands, then roll them in dessicated coconut or sesame seeds.
I'm not keen on the flavour of tahini but the kids and Madhouse Daddy all thought they were lovely and they make a guilt-free alternative to the chocolate version.
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If you want to try some more Lebanese delights, you could try Baba Ghanouj, Freekeh Salad with Za'atar Crusted Fish, Spiced Meat Flatbread Pizza and Spiced Roast Vegetables with Tahini Drizzle.