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Prep time
20 minutes
Total time
20 minutes
10 Servings

3 cups Medjool dates, pitted and chopped

2 shots espresso, brewed with 12 ounces water or a 12-ounce cup of strongly brewed coffee

1 cup pecans, finely chopped

½ cup shredded unsweetened coconut

¾ teaspoon orange or lemon zest

1 teaspoon ground cinnamon

½ cup unsweetened cocoa powder

  1. Soften dates by soaking them for 3-5 minutes in 12 ounces of warm (not hot) coffee. Drain the dates and discard the coffee. With a fork, mash the dates on a cutting board to form a paste. Transfer the paste to a large mixing bowl.
  2. Add pecans, coconut, zest, and cinnamon to the mixing bowl and mix well.
  3. Shape the paste into 1-inch balls.
  4. Put cocoa powder into a shallow bowl. Roll truffles in the cocoa powder to coat.

Recipe and photo courtesy of Bard Valley Natural Delights.

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