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Chocolate Truffles

  • Author: Meghan Telpner
  • Total Time: 5 mins
  • Yield: 16 1x


  • 1 cup raw walnuts, unsoaked
  • 1 cup almonds, unsoaked
  • 1/2 tsp salt
  • 15 pitted dates, unsoaked
  • 1/4 cup raisins or dried cranberries
  • 2/3 cup unsweetened cocoal
  • 2 tsp vanilla extract (optional)
  • 1 Tbs coconut syrup
  • 2 Tbs water
  • 1/2 cup shredded coconut or 1/2 cup extra cocoa powder

For cake method: add 1 cup fresh strawberries


For the balls

  1. Place the nuts & salt in a food processor fitted with the S-blade and process until finely ground.
  2. Add the dates, cocoa powder, coconut syrup and vanilla.
  3. Process until the mixture starts to stick together. Add water as needed & process briefly.
  4. Using about 1 Tbs of mixture, roll into balls.
  5. Sprinkle coconut or extra cocoa out onto a plate or cookie sheet and roll balls through, giving them a light dusting.
  6. Keep refrigerated until serving, or even better- eat them right out of the freezer.

For Cake Method

  1. Follow the first two steps as outlined above.
  2. Thinly slice strawberries.
  3. Line a 6-8 inch (diameter) bowl with plastic wrap.
  4. Press layer of chocolate mix into bowl and then layer with strawberries.
  5. Repeat with another layer of chocolate mix followed by strawberries.
  6. Add the rest of the chocolate and press together.
  7. Easily tip the bowl upside down onto a serving plate and allow cake to rest on the plate.
  8. Sprinkle with coconut and decorate with strawberries.
  9. Chill for 1-2 hours. Bring to room temperature before serving.
  • Prep Time: 5 mins
  • Category: Dessert