Date & Walnut Truffles



Preheat oven to 350. Place raw walnuts onto a roasting pan. Cook 10-12 minutes or until lightly brown and toasted. Pulse walnuts in a food processor until finely minced.  Chop the dates into small pieces. In a mixing bowl combine walnuts, dates and add vanilla flavoring.  Form into small balls and roll in shredded coconut.  Chill until ready to eat.

Flourless Almond Butter Cookie Recipe(Gluten-free)


  • 2 cups creamy almond butter, room temperature
  • 2/3 cup raw honey
  • 2 large eggs (free range if possible)
  • 2 level teaspoons baking soda*
  • ½ teaspoon fine sea salt
  • ½ teaspoon pure vanilla extract


Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.** Add all of the ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds, or until the mixture comes together like a thick dough. It should be very thick and sticky. Form the dough into ping pong-sized balls, rolling them gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie, as the dough is very sticky. Place 8 dough balls on each parchment lined cookie sheet spaced about 2 inches apart, making sure each ball is about the same size for even cooking time. Use the back of a fork to slightly flatten each cookie and make a crisscross pattern on the top (you may need to wet the fork in between each cookie if the dough is too sticky.) Bake each sheet of cookies individually for 10-11 minutes, until lightly browned but not too dark on the bottoms. The bottoms will burn easily, so check the cookies at 10 minutes; slide the parchment paper with the cookies still on it right onto a cooling rack or other surface to prevent the cookies from continuing to cook on the cookie sheet. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the refrigerator up to 5 days.

Raw Coconut Cacao Truffle Balls


  • 1 cup cacao powder and 1 extra tsp of cacao powder for dusting
  • 1 cup coconut oil
  • 1 cup coconut butter
  • 1 cup almond butter
  • 12 dates, pitted
  • ¼ tsp of ground cinnamon
  • 3 tbls of finely shredded coconut


Heat coconut oil and coconut butter in a saucepan, until melted.

Blend the dates with a teaspoon of water, until they are a smooth paste.

Combine oils, date paste, and all remaining ingredients, except for shredded coconut, in a mixing bowl. Mix well.

Pour the shredded coconut and cacao powder on a plate.

Shape the mixture into bite-size balls, by rolling them between your hands.

Roll the balls in coconut & cacao powder.

Place truffles on a tray and store in the fridge.