Zesty, fruity, chocolate truffles (Makes 18)

March 29, 2017


This is a nice little sweet treat which I keep in the fridge when I have them sweet cravings, or to serve with a nice espresso. I would always advise to use good quality dates, and chocolate here, but be experimental with the coatings. These gems do not really last in my house, so I tend to only make them once in a while as a treat.




  • 400g pitted medjool dates,

  • 200g raw cashew nuts,

  • 100g blanched almonds,

  • 75g Green & Blacks cocoa powder,

  • Zest of an orange,

  • 40g shredded coconut,

  • 1x tbsp. vanilla paste,

  • 3x  tbsp. water (or juice of an orange),

  • 100g of melted dark chocolate.




  1. In a food processor, blend the nuts, dates, cocoa powder, zest, water and vanilla paste.  Mix in the coconut

  2. Shape into balls, and place in the fridge to chill for an hour.

  3. Prepare two plates, one with cocoa powder and another with melted chocolate

  4. Dip / roll the balls into which ever coating you prefer and place back into the fridge. 

  5. Keep them in an airtight jar and eat within a week.











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