Date and Almond Truffles

Although truffles are traditionally made out of chocolate, this recipe containing almonds, dates, coconut oil, coconut sugar, and shredded coconut might become your new favorite.

Level: Easy


  • 1 c. raw almonds, soaked overnight then dehydrated
  • 4 dates, pitted
  • 3 tbsp. coconut oil
  • 2 tsp. coconut sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. sea salt
  • 2 tbsp. shredded coconut


  1. Place the almonds, dates, coconut oil, coconut sugar, vanilla, and sea salt in the bowl of a food processor.
  2. Process about 2 minutes, until you can pinch the mixture between your fingers and it holds together. If the mixture is still very loose after 2 minutes, add 1 or 2 more pitted dates and process again. You can also add 1 teaspoon of water to help the mixture stick together.
  3. Using about 1 tablespoon of mixture at a time, roll the truffle mixture into small balls between your hands.
  4. Put the shredded coconut in a small bowl and roll the truffles in the shredded coconut until well coated.
  5. Serve immediately or store in an airtight container for later use.The truffles will keep, refrigerated, for 2 weeks.

Reprinted with permission from The Whole Coconut by Nathalie Fraise, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

More recipes like this
Giada's Feel-Good Feast
Almond Cake with Orange
Dipped Gingersnap Cookies
Banana-Oatmeal Breakfast Bites
Raw Vegan Chocolate Cheesecake
Frozen Dessert
Watermelon-Lemonade Sorbet