Ingredients
Makes 20
Step 1
Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 teaspoon salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
Step 2
Meanwhile, heat oil in a large skillet until smoking. Cook rice, stirring constantly. After about 1 minute it will start to puff and pop open, revealing the tan inside of the grain. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be very toasty and crisp; if grains are chewy, start over).
Step 3
Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in puffed rice to coat. Chill 10 minutes, then serve.
Step 4
Do ahead: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.
This recipe has no dairy, no gluten, no meat, no eggs, no shellfish, no sulfites, and no tree nuts. It does, however, have sesame seeds, chocolate, and rice. The tahini can be replaced with sunflower seed butter, and the wild rice is actually a grass so it may not even affect the rice-averse, but you should probably check on that. The chocolate, though, is structurally crucial.
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