Chocolate and Date Truffles


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


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 processor. 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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