Tahini Chocolate Truffles

Put the blanched almonds (75 g) into a food processor and pulse until nicely ground. Add the pitted dates (300 g), sesame seeds (50 g), cocoa powder (3 tbsp), the tahini (3 tbsp), agave syrup (1 tbsp), vanilla bean paste (1.5 tsp) and sea salt (1 pinch), then blend until a sticky dough forms.

With damp hands, shape the mixture into about 30 equal-sized balls. Sprinkle the remaining cocoa powder (1 tbsp) onto one plate, and the rest of the sesame seeds (25 g) onto another. Roll half the balls in the cocoa and the other half in the sesame seeds. Chill in the fridge for 1 hour or until set (alternatively, you can put them in the freezer for 20 minutes). Start 60m timer