Raw Chocolate and Date Truffles

"Found on the Petite Kitchen Blog. Guilt free, dairy free, gluten free. What more could you ask for?"
 
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photo by Kiwi Kathy photo by Kiwi Kathy
photo by Kiwi Kathy
Ready In:
5mins
Ingredients:
5
Yields:
30 truffels
Serves:
30
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ingredients

  • 10 medjool dates, pitted or 1 cup dates, regular
  • 12 cup cocoa powder
  • 34 3/4 cup nuts, of your choice pumpkin or 3/4 cup sunflower seeds, almonds
  • 12 cup desiccated coconut, plus 1/2 cup for decorating
  • 13 cup water
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directions

  • If using regular dates, you must soak them for at least 6 hours, or overnight then drain well.
  • Place the seeds and or nuts in to a food processer. Blend for a minute or so until a dense flour like consistency is achieved.
  • Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.
  • Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.
  • The truffles can be kept at room temperature, but I find they are best kept in the fridge.
  • Makes around 30 truffles. They will keep for 3-4 days.

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Reviews

  1. Yum! These were wonderful. The coco powder mixed with the dates, coconut and almonds made perfect after dinner treats on Thanksgiving for those guests who only wanted a little something sweet afterward. These would be good with extra dark chocolate coating too. Made for the Australia New Zealand Recipe Swap.
     
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RECIPE SUBMITTED BY

Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
 
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