Elevating a classic, these buckeyes are hiding their gooey tahini and pumpkin centers. With a bite of salt and the small snap of sesame seeds, these American-style truffles still boast enough dark chocolate to require thumb-licking.
3/4 cup tahini
3/4 cup peanut butter
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup cream cheese
1 teaspoon pure vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
10 cups confectioner’s sugar (you may need more, depending on how oily your tahini is)
1/3 cup crushed walnuts
20 ounces dark chocolate
1 tablespoon flaked sea salt
2 tablespoons sesame seeds
In a stand mixer fitted with a paddle attachment, mix together on low: tahini, peanut butter, pumpkin, cream cheese, vanilla, and spices until all ingredients are incorporated. With mixer on its lowest speed, add confectioner’s sugar one cup at a time. (My tahini and peanut butter were both oilier than other brands, so I require the full 10 cups to create a dough.)
When dough is formed and slightly crumbled, knead in walnuts, pat into a disc and wrap in plastic. Freeze for 15 minutes.
At the 10-minute mark, melt chocolate. Set up a station by lining two baking sheets with parchment paper.
Take dough out of freezer. Pinch off a tablespoon at a time, roll into golf-ball shape and dunk into melted chocolate. Place on parchment paper. Sprinkle with salt and sesame seeds.
These can be kept in an airtight container and stored in the fridge (for up to 2 weeks) or freezer (for up to 6 months).