How To Make Raw Chocolate Fudge Truffles Recipe

Crush the cashews in a food processor until they form a rough powder.

Add 30 g of cocoa powder to the crushed cashews.

Add 250 g of pitted medjool dates to the mixture.

Add 30 g of melted coconut oil to the mixture.

Blend all ingredients together until it forms a dough, scraping down the sides as necessary.

Over-blend the mixture to make it fudgy and oily, squeezing out excess oil when shaping the truffles.

Prepare a large sandwich bag with a couple of tablespoons of cocoa powder inside.

Take spoonfuls (about a big teaspoon full) of the truffle mixture and drop them into the cocoa powder bag.

Squeeze the truffles in the bag to coat them in cocoa powder and remove excess oil.

Seal the bag and shake gently to coat the truffles evenly in cocoa powder.

Plate the truffles and enjoy.

Equipment Needed

Spice Level:

Dietary

Allergens