Chocolate Truffles with Cult Crackers Crumbles

Makes 25 truffles 

INGREDIENTS

DIRECTIONS

1. Fill a small pot with water and heat to a simmer. Chop the chocolate and add to a medium-size heat-proof bowl along with tahini, honey and salt. Carefully place the bowl over the pot of simmering water. Stir until the chocolate is melted and smooth, about 2-3 minutes. Remove from heat and let cool. Cover and refrigerate for an hour until chocolate has hardened.
2. Using a food processor, blitz Cult Crackers into crumbs. Pour crumbs into a small bowl.
3. Remove chocolate from the fridge and using a melon baller or 1 tsp. measuring spoon, scoop out small balls of chocolate mixture. Using the palm of your hands, roll the balls until round and smooth. Roll individual balls into the cracker crumb mix. 
4. Once coated, place the truffles on a plate and serve. Truffles will keep in the fridge for up to a week. 
5. You can wrap truffles in parchment paper and twist the ends to keep them fresher. Let truffles sit for 5-10 minutes at room temp. before serving.