Grind raw almonds to a paste in a food processor.

Transfer almond paste to a mixing bowl.

Grind sesame seeds into tahini in the food processor.

Add tahini to the mixing bowl with the almond paste.

Add honey, cocoa, and sea salt to the bowl.

Mix all ingredients into a thick batter.

Lightly oil your hands with olive oil.

Take a teaspoonful of batter and roll it into a small ball.

Place the truffle on a cookie sheet.

Repeat rolling until all batter is used, yielding about 45 truffles.

Optionally, roll the truffles in crushed nuts or desired toppings.

Place the cookie sheet in the freezer for at least one hour.

Once frozen, remove truffles from the cookie sheet and store in a ziplock bag.

Enjoy as a sweet treat.