Raw date and coconut truffles final

Makes 25


2 cups of pitted Medjool dates (soak overnight in cold water)

2 cups of almond meal

1/2 cup of cocoa

4 tablespoons of cold pressed coconut oil

A pinch of salt

1/2 teaspoon of cinnamon

A sprinkle of sesame seeds

A sprinkle of desiccated coconut



A handful of roughly chopped walnuts to press into the centre of each ball

Extra sesame seeds, cocoa and desiccated coconut to roll the balls in.



Mix all the ingredients in a blender. Alternatively, you can easily mix the ingredients by hand as the dates will be soft enough for you to break down with a spoon.


Once thoroughly mixed through and slightly moist, use a teaspoon to measure out a spoonful of the mixture and begin this process to start making the balls. If you would like, you can pop a little walnut piece in the centre of the mixture before you start rolling it. Makes a nice little surprise when you’re eating them!


To add a touch of colour, alternate rolling the balls in either cocoa, sesame seeds or coconut – see below.

Raw date and coconut truffles close with blur final


Keep in the fridge for an hour or so before devouring! Yum!!


JC x


Notes: After you’ve rolled the balls in either coconut, raw cocoa or sesame seeds roll them again with your hands to make sure the toppings stick. If the mixture is too moist add a little more almond meal or coconut.



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