This easy, no-bake dessert is our take on the classic peanut butter and chocolate buckeyes that were created in the kitchens of Ohio. We can never resist the combination of chocolate and tahini, and in this case, the combination of tahini and powdered sugar creates a halvah like middle that’s covered in cardamom dark chocolate. These just might be a new classic!
1/4 cup + 1/8 cup tahini
1/4 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt + extra for sprinkling on the finished buckeyes
1.5 cups powdered sugar
3/4 cup dark chocolate
1/2 teaspoon ground cardamom
1/2 tablespoon coconut oil
Line your baking sheet with parchment paper. Set aside.
In a large bowl, combine tahini, butter, vanilla extract, kosher salt and using a hand mixer on low speed, mix until the mixture is combined and smooth. Add in half the powdered sugar and mix on low speed until the powdered sugar is incorporated into the tahini mixture. Add in the rest of the powdered sugar into the bowl, and mix until it’s incorporated.
Use a half tablespoon measuring spoon to scoop up the tahini mixture and form into balls, placing each one on your parchment lined baking sheet. Once all the buckeye mixture is rolled out, place the baking sheet in the freezer for 10-15 minutes to allow the tahini buckeyes to firm up.
While the buckeyes are firming up in the freezer, make the chocolate coating. In a small microwave safe bowl, combine the chocolate, cardamom, and coconut oil. Microwave the mixture in 30 second increments, mixing the chocolate between the increments, until the chocolate is melted. This will take about 1 minute to a minute and a half. If you don’t have a microwave, bring a small saucepan of water to a boil over high heat. Once it reaches a boil, lower the heat and bring it to a simmer. Place a small heat proof bowl over the pot, making sure it doesn’t touch the water. Add the chocolate and coconut oil to the bowl and stir until melted. This should take about 2-3 minutes.
Take the tahini balls out of the freezer, and poke a toothpick or bamboo skewer into a ball and dip it into the warm melted chocolate halfway, leaving the tahini mixture visible at the top. Place back onto the parchment lined baking sheet. Continue with the rest of the tahini balls. Place back into the freezer for 10 minutes until set. Serve immediately, or store in an airtight container in the refrigerator where they’ll keep for two weeks.