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Either coated in walnut or bittersweet cocoa, these sweet and chewy bites get you through the day

Makes 18 truffles

12oz deglet or medjool dated, pitted

1/2c raw cashews

1/2c walnuts

1tbsp cocoa powder

1tsp espresso powder

Use a food processor to chop up walnuts to a fine crumb and transfer to a small bowl. Mix together cocoa powder and espresso in a separate small bowl.

Food processor the dates and cashews together on a high-speed for 2 minutes, until clumps form. With your fingers and palms, roll mixture into balls (your size choice, a bit smaller than a golfball made 18), rolling half in the walnuts and the other half in the cocoa mixture. Place on a baking sheet and refrigerate for 1 hour.


Freeze in a sealed baggie or Tupperware for up to a week.