Almond Cocoa “Truffles”

by Mar 27, 2015

AlmondCocoaTruffles“Want to try a truffle?” I said eagerly, scooping a fresh ball out of the food processor and holding it out to Dear Husband.  His eyes lit up with glee, “For me?”  He took a bite and then, crestfallen, replied, “mmm…healthy.”


I understand.  Truffles come from La Châtelaine.  Chocolate and cream truffles.  They are delicious.  But I had to take a break from those truffles when they were no longer treats, but part of my RDA; along with pastries from my favorite bakery, baguette sandwiches with chips, grapefruit juice, pasta, rice, bread, and wine most nights.  One day I snapped out of it and realized I had put on about ten pounds and wasn’t feeling my best.  Addicted to sugar and simple carbs.  I needed a reset.


But, back to the kitchen.  I was recipe testing for my upcoming class at the Cancer Support Community.  I wanted a sweet to serve at the end of class and decided to update one of my raw food favorites, Coco Truffles.  I swapped out the coconut flakes and coconut oil for coconut butter and then sweetened with dates instead of agave.  You probably won’t prefer one to a chocolate cream truffle, but when you want to taste real food flavors, not just “sweet”, these truffles just might hit the spot.


Almond Cocoa Truffles

Yield: 36 1-inch balls


  • 1 cup organic, raw almonds soaked in water overnight then drained and rinsed with fresh water
  • ½ cup coconut butter
  • 6 very soft medjool dates, pitted
  • 2 heaping Tbsp. cocoa powder (unsweetened)
  • ¼ tsp. sea salt or mineral salt


  1. Soften cocoa butter so you can stir it either by either microwaving the whole jar (lid off) for 20 seconds or heating jar (lid off) in small saucepan of hot water.
  2. Grind almonds, coconut butter, dates, cocoa powder, and salt in food processor until combined and nuts are very fine.
  3. Using a 1-inch cookie scoop, portion truffles onto a wax paper lined tray that you can fit in your refrigerator. Refrigerate to firm texture. Store in refrigerator.


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