Almond-Chocolate Truffles


Almond-Chocolate Truffles

From: The How Not To Die Cookbook, by Michael Greger, M.D. & Gene Stone 

Servings 24


  • 1/3 cup chopped and pitted soft dates
  • 1/3 cup raw cashews soaked in hot water for 3 hours and then drained
  • 3 tablespoons almond butter
  • 1/2 cup unsweetened cocoa powder
  • 1/4 c date sugar
  • 1 2-3 inch piece vanilla bean, split and scraped or 1 teaspoon extract
  • Ground almonds for coating


  1. Combine the dates and cashews in a food processor and process to a paste.
  2. Add the almond butter and process to combine. Add the cocoa powder, date sugar, and 1 teaspoon of water. Pulse until well combined.
  3. Pinch some of the mixture between your fingers to see whether it holds together.
  4. If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture can be shaped into balls.
  5. If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up. If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time.
  6. Use your hands to shape and roll a small amount of the mixture into a 1-inch ball and transfers to a plate.
  7. Repeat until all the mixture has been rolled into balls.
  8. Place the ground almonds in a shallow bowl. Roll the truffles in the almonds until they’re coated, pressing on them if needed to cover completely. Transfer the coated truffles to a plate and refrigerate until firm before serving.

Recipe Notes

Note: If your dates are not soft, soak them in hot water for 20 minutes; then drain and pat dry before using.