Raw Chocolate Truffles (Gluten Free, Paleo + Vegan)

These Raw Chocolate Truffles will satisfy your chocolate candy cravings, guilt-free! These raw, date-sweetened truffles are easy to make in your blender or food processor, and they’re gluten-free, paleo, and vegan.

I hope everyone had a nice long weekend (for my American readers at least!). I can’t say it was my best weekend in a while, but I let myself be distracted by family and my tiny little pup Hank. And chocolate, always chocolate.

These Raw Chocolate Truffles were inspired by some no-cook truffles from a local juicery here in San Diego. My dad usually has a container of them stored in his fridge and it’s rare I don’t snag one when I see them sitting in there, look so tasty and chocolatey!

Since no-bake, raw treats couldn’t be much easier to make, I figured it was about dang time I figured out how to make them myself to keep my own stash in my fridge…and so you guys could have stashes of them in your fridges too! Raw chocolate truffles for all.

Because we love simple and easy desserts around here, these raw chocolate truffles only have FIVE ingredients. There’s six listed, but that’s because one is optional, for those who want an extra superfood boost.

Raw Chocolate Truffles…and they’re paleo + vegan!

They start with nature’s candy – Medjool dates! These ultra soft and sweet fruits are the perfect thing to give these truffles sweetness, while their stickiness helps bind the truffles together and gives them a deliciously chewy texture.

Pro-tip: my dates were super soft, but if yours are a little more dried out, make sure to soak them in hot water for 5 minutes to help soften them up before blending.

Almond butter adds fat and richness and helps prevent the truffles from being too sticky from the dates. It adds a slightly nutty flavor and makes the texture of the chocolate truffles luxurious! You can sub the almond butter out for your favorite nut or seed butter if desired, to customize the taste to your preferences.

Almond flour adds some additional bulk and helps everything come together, while cacao powder adds that deliciously rich and deep chocolate flavor. I opted to add some maca powder as well – I love the energy boost it gives! You can skip it, or add any other superfood powders/adaptogens your heart & body desire. Of course, a pinch of salt helps round out all that sweet chocolate flavor.

Once all of the ingredients come together in the blender, try a piece! Make sure it tastes the way you like, adjust if necessary, and when you’re satisfied, roll the mixture into balls, and then roll your balls in hemp seeds or cacao powder. You can also leave them naked if you prefer :)

These Raw Chocolate Truffles are a healthy chocolate lovers’ dream – all the goodness you crave from a chocolate truffle, without the guilt that comes along with one full of refined sugars and dairy! I hope you’ll let these satisfy your next chocolate craving. Enjoy!

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Remember to #bakerita if you try the recipe!

5 from 3 votes

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Raw Chocolate Truffles

These Raw Chocolate Truffles will satisfy your chocolate candy cravings, guilt-free! These raw, date-sweetened truffles are easy to make in your blender or food processor, and they're gluten-free, paleo, and vegan.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes

Total Time 20 minutes

Servings 15 truffles

Author Rachel

Ingredients

• 12 Medjool dates soaked in hot water to soften if not already soft, drain before using
• ⅔ cup (170g) almond butter
• ½ cup (48g) almond flour
• 3 tablespoons cacao powder
• 1 tablespoon maca powder optional but recommended - can also add any other superfood powders you like!
• ¼ teaspoon sea salt

To roll:

• Hemp seeds and/or cacao powder

Instructions

1. Add the Medjool dates to the blender and blend until smooth, scraping down the sides of the blender as necessary. Add the almond flour, almond butter, cacao powder, maca powder, and sea salt.
2. Blend until completely combined and smooth, using the tamper to make sure everything is incorporated and scraping down the sides as necessary.
3. Use a small cookie scoop or a tablespoon to make tablespoon-sized balls. Roll into balls between your hands. Place the hemp seeds and cacao powder in separate bowls, and then roll each ball in hemp seeds or cacao powder.

4. Store in an airtight container in the refrigerator for up to a week.