Created by: Julia Mueller, The Roasted Root
Whenever possible, I try to keep my dessert recipes on the clean end, using whole food, un-processed ingredients. Of course, chocolate treats that don’t require a huge time investment and only call for a few ingredients are an ultimate bonus. This chocolate truffle recipe is not only quick and easy to prepare, but also melt-in-your-mouth delicious all while staying on the healthful end of the dessert spectrum.
Perfect for sharing with friends and family, these truffles are great as gifts!
- 30 pitted Medjool dates (about 8 oz.)
- 5 Tbsp. raw cacao powder, plus more for rolling the truffles
- 2 Tbsp. walnut or coconut oil
- Unsweetened shredded coconut for rolling, optional
- Add the dates and cacao powder to a high-powered blender or food processor. Pulse/blend a few times to chop up the dates.
- Add in the oil and process/blend until everything is combined and you get a thick, sticky mixture.
- Using a spatula, scrape all of the mixture out of the food processor/blender and into a bowl.
- Refrigerate for 15 minutes. This allows the mixture to set up a bit so it’s easier to work with.
- Roll the mixture into 14 balls. Roll each ball in additional cacao powder and/or unsweetened shredded coconut.
- Store truffles in a sealed container in the refrigerator for up to 7 days.
- Get creative with what you roll the truffles in. Try chopped raw nuts in addition to (or in place of) the extra cacao and coconut.
- You can also add ingredients to your liking to change up the flavor of the truffles. For instance, add vanilla or almond extract, dried cranberries or blueberries, and/or any nut or seed.