I know there are plenty of similar recipes available on the Internet. But this one is special for me because we made it with my 15 year-old daughter when she had chocolate cravings during her vegan days. Yes, it’s a tough life! My 15 year-old girl went vegan and was very strong-minded about it for a period of just a little over two months. And during that time I was determined to support her inasmuch as I could, so I developed several vegan recipes. This is one of those recipes and gradually it became a staple in our household because these little truffles are so incredibly delicious and everyone loves and enjoys them. So here’s our version of a really nice treat so tasty that it is guaranteed to satisfy any sweet tooth, whether vegan or not 🙂




  • 1/2 cup oat meal
  • 8-10 large dates (use Medjool dates if you can find them)
  • 1/3 cup raw cashews (pre-soaked in boiling hot water)
  • about 2-3 tbsp bitter cocoa (use raw cacao powder if you have some)
  • a couple of pinches of sea salt
  • a few spoonfuls of hot water


Step by step method

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  1. Place the oatmeal into your food processor and pulse a few times until you obtain a flour-like consistency.
  2. Remove the pits from the dates and cut them roughly into smaller pieces (to make the processing easier).
  3. Drain and place the cashew nuts into your food processor and pulse until you obtain a paste-like consistency. It’s ok if it remains a bit grainy.
  4. Now combine all ingredients along with the salt and cocoa powder in your food processor and process until it forms into a relatively stiff paste. Add some water as necessary to adjust the consistency.
  5. Take teaspoonfuls of the mixture and roll into nice little balls in your palm. Dip them in whatever coating you prefer. I generally use finely ground pistachios, almonds, hazelnuts, desiccated coconut or just cocoa.

Bon Appétit!