The Recipe:

It'll Be a White Chocolate Christmas With These Sesame Spice Truffles

By:  Ari  Bendersky  Abe's Market Contributor  December 16th, 2013

Looking to change things up in the sweets department this holiday season? Try this inspired, simple and completely luscious truffle recipe by Brandi Doming of The Vegan 8. The truffle recipe utilizes a base of Dastony's raw sesame butter and cacao butter for an authentic white chocolate flavor experience. If you typically make dark chocolate truffles during the holidays try mixing it up this year with this delectable recipe perfectly spiced with cinnamon, ginger and vanilla. You, along with your friends and family, will fall in love.

White Chocolate Sesame Spice Truffles Recipe



  1. Finely chop cocoa butter to 3/4 cup. We all won't chop exactly the same, so that is why melted measurements have been given.
  2. Gently and slowly melt the cocoa butter your preferred way.
  3. Once the cocoa butter is almost all melted, stir until it is all smooth and there are no pieces left. Make sure to measure out 6 tablespoons once it is melted, so you are using the correct amount.
  4. Add the remaining ingredients and stir until very smoothly and well mixed.
  5. Either let the bowl sit at room temperature until it becomes completely firm and solid or you can place it in the fridge for a quicker version. If you place it in the fridge, you will need to remove it and set it out to soften to room temperature for about 20 minutes before scooping out the chocolate.
  6. Use a melon scooper to scrape and scoop out the chocolate and roll in the palms of your hands into 1 inch balls. Trust me, you need a melon scooper, a regular spoon will not work. It's similar to how you would scoop out firm ice cream.
  7. Roll and coat into your desired ingredients. I used cinnamon, sesame seeds and chopped almonds. Store at room temperature, they will retain their perfect truffle texture.

Chef Tip: The cocoa butter is noted also in weight measurements and melted measurements for accurate results. If you don't have a scale, that is okay. Just make sure after you have melted the cocoa butter, to measure out 6 tablespoons only for accuracy in the final texture. If you have extra, you can just let it reharden. A small melon scooper is highly recommended for this recipe.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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