Dairy-free Chocolate and Nut Truffles
Preparation time
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Rich and indulgent but full of fruit and nuts, this is dairy free and gluten free.
Recipe type: Desert
Serves: 20-40
  • 200 grams walnuts
  • 85 grams cocoa
  • Pinch of salt (optional)
  • 1-2 cardamom pods (optional)
  • 400 grams medjool dates
  • 75 grams almonds, roughly chopped
  • 75 grams pistachios, roughly chopped
  • More cocoa (optional)
  1. Remove the stones from the dates.
  2. Blitz the walnuts in a food processor until they are a fine, fluffy powder.
  3. Finely grind the cardamom.
  4. Add the cocoa, cardamom and salt to the walnuts and mix.
  5. Add the dates, one by one, until you have a well-mixed, sticky mixture that keeps its shape when pressed together.
  6. Mix in the chopped nuts.
  7. Take a tablespoon of mixture and roll into balls.
  8. Or, press into a cake tin and cut into squares.
  9. Roll in, or sprinkle with, cocoa.
  10. Store in an airtight container in the fridge. Keeps for weeks. (The texture changes a little over time as the outside dries out. That's why an airtight container is good.)
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2013/09/12/dark-chocolate-truffles-dairy-free-and-scrummy/