Raw Vegan Truffles, Take Two: The No Dates Edition!

raw vegan truffles no dates

A couple of weeks ago I shared a raw(ish) vegan truffle recipe, and since then I’ve been working on a date-free version. It took a little finagling, but this recipe came out deliciously!

Why no dates? After I shared my last raw truffle recipe, a couple of folks mentioned that one thing that keeps them away from raw desserts is the date base. I kind of love dates, but it turns out there are folks that can’t stand that taste! It makes sense – dates do have a distinct flavor, and if you’re not into it, it can really overpower a raw dessert.

I had a few ideas for what to use to replace the dates, and after staring at bags of dried fruit for so long that someone at the store asked me if I was okay, I decided on apricots. I love a chocolate covered apricot, so I thought the flavors would mesh nicely, and as dried fruit goes, apricots are on the more affordable side. One day, when I am feeling rich, I will give this a go with dried cherries!

Apricots are not as sweet as dates, so these truffles aren’t as sweet as the date-based ones. I’ve been trying to avoid added sugars in my recipes, but if you want these a little sweeter, you can replace some of the water (1 tablespoon should do it) with maple syrup.

Raw Truffle Recipe

Nutrition info per truffle: Calories: 61, Fat: 3g, Sugar: 5g, Protein: 2g, Fiber: 1.5g, Carbs: 8g


  • 1 cup raw cashews
  • 1/4 cup cocoa powder (or raw cacao powder, if you want this to be a truly raw recipe!)
  • 1 cup dried apricots
  • 3 tablespoons water (or you can use coconut milk – the tinned sort, not the kind in cartons), divided
  • cocoa/cacao powder or raw coconut flakes, for dusting (or both!)

Cooking Directions

  1. Blend the cashews up in your blender or food processor, until you get a flour-like consistency. Some chunks are OK. You’re going for flour, not butter, so it’s better to slightly under-blend than to over-blend. Transfer to a bowl with the cocoa/cacao powder, and use a whisk or fork to incorporate these together.
  2. Throw the apricots in the blender with 2 tablespoons of the water, and blend. You don’t need to get these totally blended into a paste, but you can if you want to. It really depends if you like chunks of apricot in your truffles. I vote for chunks, but it’s all about your preference!
  3. Add the apricots to the bowl with the cashew/chocolate mixture, and use your fork to mix things up until they get crumbly. At this point, it’s time to dig in with your hands. Knead everything until you get a nice dough that’s slightly sticky. If the dough isn’t coming together, add that last tablespoon of water, one teaspoon at a time. If your apricots were particularly dry, you might even need a bit more water, but the 3 tablespoons worked perfectly in my trials.
  4. Divide the dough into 16 balls that are around the same size, and roll them in the cocoa/cacao or coconut. You can serve these up right away, but if it’s going to be a while, I’d keep them in the fridge until you’re ready to serve!
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