For about 30 truffles:
- 100 g dates, pitted
- 100 g carob powder
- 50 g coconut butter
- 25 g sesame tahini
- The juice of an orange Pinch of salt
- Pinch of cinnamon powder
Grind the dates into a fine paste (if the dates are dry, soak them for 30 minutes in hot water).
Melt the coconut butter.
Squeeze the juice from the orange.
In a bowl, mix the ground dates, carob powder, cocoa butter, tahini, salt, and cinnamon to get a homogeneous dough. Start adding the orange juice little by little, stirring the mixture. If the mixture is too soft to model, refrigerate for about 30 minutes until firm. Form truffles of the same size and roll them in carob powder.