Cacao, Date & Almond Bites
Serves: 12-14 balls
  • 1/2 cup whole almonds (or any nut you prefer)
  • 1/2 cup soft Medjool dates, pits removed
  • 1/4 cup raw cacao powder (if you can’t access it, use cocoa powder)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure maple syrup (or as needed)
  • Zest of one orange
  • About 1 tablespoon coconut oil, melted (or as needed)
  • Optional: 180-200g (6.3 - 7 oz) bar quality white chocolate
  1. Place all the ingredients (except for the coconut oil) in a food processor and pulse to blend until you’re happy with the texture (process longer for a finer texture). Taste and adjust for sweetness and saltiness if needed.
  2. Test the moisture of the base by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together (this is more likely if your dates are very moist), your base is perfect. If it’s not quite there yet, add up to a tablespoon of coconut oil until the moisture level is right.
  3. Roll small amounts of mixture into bite-sized balls and pop into the fridge to firm up.
  4. While the balls are firming up, prepare the white chocolate coating (if using). Melt chocolate in a double boiler over a low heat and once melted, keep at the barest minimum heat (to avoid the chocolate setting).*
  5. Dip the balls, one at a time, into the chocolate - use a regular fork or, if you have one, a two pronged dipping fork that you can poke into the balls - and spoon the chocolate over top to get a good coating.**
  6. Lay the truffles onto grease proof paper on a tray and then put them into the fridge or freezer to set. Once set, keep the truffles in the fridge or you can freeze them.
*If the chocolate becomes too firm to coat the truffles, add a little coconut oil or cream to loosen the mixture, but make sure it's warmed to the same temperature as the chocolate to avoid the chocolate seizing.
**If your first chocolate coat is too thin, freeze the truffles after the first dip, then re-dip them as soon as the first coating has set. If you have spare chocolate, try drizzling a little over top of the set chocolate to create patterns.
Recipe by The Kiwi Cook at