Recipes // Desserts // Healthy Raspberry Cacao Truffles

Healthy Raspberry Cacao Truffles


By Pooja Motti

Yield: 16 truffles


  • 1 cup raw pecans
  • 1 cup Medjool or Deglet Noor Dates, seeds removed, roughly chopped
  • 2 tablespoons unsweetened cacao powder (raw if possible), plus extra for dusting
  • 2 tablespoons cacao nibs
  • ¼ cup fresh raspberrie


  1. Pour a small amount of cacao powder onto a sheet or large plate - this will be your where you will coat and dust your truffles.
  2. Add all ingredients to a food processor or blender and blend until ingredients are fully incorporated and pecans and dates are chopped into small bits – be careful not to over blend. If mixture looks too dry, add a couple extra raspberries.
  3. Scoop out truffle mixture using a tablespoon. Scoop 1 ½ tablespoons at a time, forming each into a ball with your hands. Transfer balls to dusting plate and coat thoroughly, then tap truffle to remove any excess powder.
  4. Enjoy immediately with tea or coffee or chill in refrigerator for an hour or more. Truffles will last in the fridge for several days.
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