Raw superseed chocolate truffles


Bake some love with these delicious vegan and gluten-free chocolate truffles. Put them in a pretty glass jar and decorate with a ribbon and gift card for made-with-love festive gifts. By Neha Jamani.

2 cups dates (500gms)
1 cup almonds
1⁄4 cup cocoa powder
1⁄4 cup goji berries
2 Tablespoon flax seeds
2 Tablespoon chia seeds
1/8 teaspoon salt
Optional to serve: 2 Tbsp cocoa powder to coat

• Pit dates and set aside.
• In a food processor, blitz almonds until you get a finely crumbed mix.
• Add the remaining ingredients to the food processor and blend. You should end up with a mixture that appears as cake-like crumbs, but when pressed will easily stick together. If the mixture does not hold together well, add more dates or a few drops of water.
• Scoop out teaspoon-sized portions of the dough and gently roll into balls. Dust with a little cocoa, if desired.
• Store truffles in a sealed container.

Yields around 50 small truffles


A therapeutic and holistic chef, Neha is founder of Dubai-based The Sacred Kitchen. A graduate of Bauman College of Holistic Nutrition and Culinary Arts in California, Neha aims to raise awareness about the importance of food choices and reconnect people with their bodies and the food they eat.



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