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07 Apr, 2020

Cacao, Cashew and Date Truffles

The key to a good truffle is texture, chocolateness and moorishness. And these definitely deliver. I find the key to balancing sweetness and bitterness from chocolate is a good amount of vanilla bean powder, it brings out the sweetness but keeps the earthiness that good cacao brings.



  • 150g cashew nuts
  • 150g dates
  • 1 tbsp coconut oil
  • 2 tbsp honey
  • ½ tsp Malden salt
  • ½ tsp vanilla bean powder or 1tsp good quality vanilla extract
  • 70g cacao powder (extra for dusting)


  1. Soak the cashews and dates in boiling water for 10 minutes. Drain the water off and place them in a food processor. Blitz them together until both are finely chopped.
  2. Add the coconut oil, honey, salt and vanilla and blitz until you form a smooth paste. It should be quite loose and smooth. Then add the cacao powder and blitz again until completely smooth and blended through.
  3. Tip the mixture into a bowl and leave to completely chill in the fridge for 20-30 minutes.
  4. Dust a surface with cacao powder. Take the mixture from the fridge and using a teaspoon, scoop a small amount onto your hands, roll into a ball and then roll through the cacao powder so that it is completely covered. Use all the mixture to make around 12 truffles.
  5. Enjoy straight away or leave in the fridge to chill and harden a little more.

These are perfect for little gifts, especially during Easter.