Bittersweet Chocolate Truffles

– Vegan, Gluten & Sugar-free


  • 1 ½ c chopped dates, softened in a small bowl of 1/2c hot water (30 min)
  • 1 c Tahini (sesame paste) or Almond butter
  • ¼ to ½ c cocoa powder (depending on how bitter you want the truffles)
  • 1 c unsweetened dried shredded coconut
  • optional: chopped nuts and seeds


  • Drain dates
  • In a food processor, process dates & tahini (or almond butter) until smooth (Add some of the soaking water if needed)
  • Add cocoa powder, process until you get a smooth paste
  • Mix in optional chopped nuts and seeds by hand
  • Transfer to a bowl and refrigerate several hours until hardened a bit
  • Roll into small balls, then roll through shredded coconut to coat the outside
  • Place truffles in an airtight container and store in fridge. Keeps for several weeks in fridge
  • Enjoy!