Laura’s Date-Nut Truffles

Laura's Date Nut Truffles

If you’re in need of a fuss-free, healthy dessert that will impress guests, look no further. Laura Theodore, the “Jazzy Vegetarian,” created this simple yet decadent-tasting treat for just such an occasion. This treat is gluten-free, oil-free, quick, and easy. Contributed by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books.

5.0 from 1 reviews
Laura's Date-Nut Truffles
Recipe type: Raw sweets
Cuisine: Vegan / healthy
Prep time: 
Total time: 
Serves: 10 balls
If you’re in need of a fuss-free, healthy dessert that will impress guests, look no further. These date and nut-based "truffles" are gluten-free, oil-free, quick, and easy.
  • 8 large Medjool dates, pitted
  • ¼ cup raw cashews
  • 3 heaping tablespoons chopped walnuts
  • 2 tablespoons unsweetened shredded dried coconut
  • 2 tablespoons unsweetened cocoa powder
  1. Line a small baking sheet with unbleached parchment paper.
  2. Put the dates, cashews, walnuts, and coconut in a high-speed blender and process to the consistency of soft dough.
  3. Transfer the date mixture to a medium bowl. Spoon out a heaping tablespoon of the date mixture, and roll it into a ball.
  4. Put the cocoa powder in a small bowl. Roll each truffle in the cocoa powder until coated and place on the prepared sheet.
  5. Refrigerate for 1 hour. Covered tightly and stored in the refrigerator, leftover truffles will keep for about 3 days.


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  • Reply
    April 1, 2016 at 3:45 pm

    I tried the recipe and it has a wonderful taste! But I had hard time rolling the mixture into balls! Any idea what would cause this to happen? Is it possible that I processed the mixture for a longer time?

    Thank you! Your reply is much appreciated!

    • Reply
      April 3, 2016 at 8:52 pm

      Lina, I’ll see if I can get Laura herself to respond to this!

  • Reply
    Laura Theodore
    April 4, 2016 at 9:58 am

    Hi Lina! Thank you for asking! Yes, if the truffle “dough” is over processed, the “dough” will be too hard, and make it difficult to “roll.” Another factor is if the dates are a bit too dry (you can tell this if they are shriveled and hard to the touch on the surface), then the mixture will be too hard. The remedy for this is to add a tablespoon of maple syrup to your mixture before processing. Also – make sure your dates are really LARGE… if not, use 10 or 11 dates instead of 8! I hope this helps, and thank so much for trying the recipe! Best,”Laura

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