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Rawlicious Chocolate Truffles


8-10 pitted medjool dates

4 T. cacao powder

3 T. water

1/2 t. Molly’s Salt

1 1/4 C. walnuts (or nuts/seeds of your choice)


In a food processor: blend dates, cacao powder, salt and water until thoroughly mixed.

Scrape down the sides and top of the food processor. At this point, your mixture will look like thick brownie batter.

Add walnuts and pulse until the walnuts are evenly dispersed and chopped. Now, your mixture will be crumbly but will stick together if you pinch it with your fingers.

Use a small (one inch) ice cream scoop: scoop up mixture and pack it into the scoop to form a truffle.

You can also roll truffles with your hands.

Store truffles in an airtight container in the fridge.

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