Aside from being delicious bite-size treats and the perfect Valentine’s Day guilt-free indulgence, these easy, no-bake truffles are filled with nourishing ingredients that aren’t present in the commercial varieties. Be prepared to get a little messy before enjoying every morsel of this decadent dessert.
*MAKES 18 to 20 truffles
1 cup cashews or almonds
¾ cup packed Medjool dates, pitted
¼ cup unsweetened cocoa powder or raw cacao powder
Pinch of sea salt
1 teaspoon pure vanilla extract
1 tablespoon orange zest
Cocoa powder or raw cacao powder for dusting
PLACE THE CASHEWS IN the bowl of a food processor and blend until finely ground. Add in the dates, cocoa powder, salt, and vanilla. Once the mixture is smooth, pulse in the orange zest and process until everything is incorporated together. Next, with slightly wet hands, roll the mixture into 1-inch balls. (If the mixture is too sticky to handle, place in the freezer for 15 to 20 minutes, until firm enough to roll.) Lightly cover each truffle with cocoa powder. Place them in the refrigerator for at least an hour before serving. Store any remaining truffles in an airtight glass container for up to 3 days in the refrigerator or freeze to have on hand always.
VARIATION: For Valentine truffles, sprinkle a heart molding tray with cocoa powder. Lightly press the mixture into the molds to create heart-shaped truffles, as pictured.