Sun dried tomato truffles

sun dried tomato trufflesWe should all have more truffles in our lives, be they sweet or savory.

sun dried tomato trufflessun dried tomato trufflesThese are officially my very first savory truffles! I’m so excited to share them with you. They are so good! The perfect bite sized appetizer that will WOW your taste buds & your guests.

sun dried tomato trufflesThey’re amazingly flavorsome, zesty, creamy, nutty and slightly gooey. They’re not only good as an appetizer or whenever you want to have a healthy snack. They make a super cool light lunch or picnic snack. Just imagine yourself, your picnic blanky and your tomato truffles under the sunny blue sky.

sun dried tomato truffles

Sun dried tomato truffles
Author: TalesofaKitchen
Prep time:
Cook time:
Total time:
Serves: 20 – 22
  • 2/3 cup almonds
  • 1/4 cup sesame seeds
  • 1/4 cup macadamia nuts (or other nuts of choice or more almonds)
  • 1/4 cup linseed (flax meal)
  • 1 tsp garlic powder
  • pinch of sea salt
  • Paprika, to taste
  • 1 cup sun dried tomatoes
  • 3 dates
  • 1.5 TBSP tahini
  • 1 TBSP chopped fresh basil (I used Thai basil)
  • 6 TBSP extra virgin olive oil (I used cold pressed)
  • 4 TBSP lemon juice
  • 1 TBSP balsamic vinegar
  1. Soak the sun dried tomatoes and dates in water for half an hour to an hour.
  2. Add to a blender the first set of ingredients (the dry ones) and pulse for few seconds until finely crumbled and mixed. Don’t turn it into a flour thought; leave some texture to it.
  3. Drain tomatoes and add them to the blender.
  4. Add the remaining ingredients and pulse until everything is incorporated and sticky.
  5. Scoop out the mixture and roll the truffles into desired shapes. (I made round and square ones.)
  6. Place in fridge until ready to serve.
  7. ‘Dip’ in sesame seeds or herb mix before serving.


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