Seven-Minute Choco-Almond Truffles

Makes 15-20

  • 15 large medjool dates, pitted 
  • 100 g dried shredded coconut, unsweetened 
  • 100 g raw almonds or nuts of choice (ground almond works well) - Use a seed mix if intolerant to nuts 
  • 2 tbsp extra virgin coconut oil, room temperature 
  • 4 tbsp cacao powder 
  • 1 tbsp water 
  • 1 tsp ground cinnamon 


Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. Remove the knife blades from the food processor.

Place the mixture in the fridge for about 10 minutes. Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. 

Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolled oats.

Place in the fridge for 20 minutes before serving.

If you do not have a strong food processor or blender, just place your pitted dates on a plate and mash with a fork until they are sticky and smooth as caramel.

Then add the rest of the ingredients and knead by hand until well combined. Place in the fridge and follow the steps above.

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