- In a bowl, combine the graham crumbs, sugar, cocoa powder and cinnamon. Add the tahini, water and vanilla. Mix with a wooden spoon until combined. Cover and refrigerate for 3 hours.
- Line a baking sheet with a silicone mat or parchment paper.
- With your hands, form balls using 2 tsp (10 ml) of the chocolate mixture for each one. Place the balls on the baking sheet and refrigerate for 15 minutes.
- Spread your chosen toppings out in separate shallow bowls. Roll a few balls at a time in the toppings, pressing lightly to adhere. Return the balls to the baking sheet. Freeze the balls for at least 1 hour before serving. Once frozen, transfer the balls to an airtight container (see note). Keep frozen until ready to serve.
When storing the balls in the freezer, place a sheet of parchment paper between each layer, separating the layers according to their topping.