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Raw Chocolate and Date Truffles

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“Found on the Petite Kitchen Blog. Guilt free, dairy free, gluten free. What more could you ask for?”
READY IN:
5mins
SERVES:
30
YIELD:
30 truffels
UNITS:
US

Ingredients Nutrition

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

Directions

  1. If using regular dates, you must soak them for at least 6 hours, or overnight then drain well.
  2. 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.
  3. Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.
  4. Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.
  5. The truffles can be kept at room temperature, but I find they are best kept in the fridge.
  6. Makes around 30 truffles. They will keep for 3-4 days.

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