I’ve been playing around lately with a lot of raw “cooking”. I haven’t made real food, I’ve been sticking to desserts. Over Passover I made chocolate mousse from avocados, and for Shavuot I made a chocolate cheese cake. I’ve been having a lot of fun with it.

What’s raw? It’s exactly what it sounds like. You don’t cook anything. You use the food as is. The only thing that comes close to cooking is dehydrating food. That’s just taking out the water from it, so that’s considered OK.

This time around, I decided to play with chocolate truffles. My cousin Toby (of whole wheat challah fame) and her husband have stopped eating sugar (some people have the craziest diet restrictions :-)). When I say stopped I mean they have no sugar at all. They check the labels of the food that they bring into the house. Everything they cook and bake is without any refined sugar.

That said – they don’t go completely sweet free. They sometimes eat foods made with other sweeteners. Besides agave, stevia, date honey and maple syrup, dates by themselves work wonderfully in recipes. I’ve used them for raw pie bottoms, and when I make almond milk, they gave a nice sweetness and thickness to the milk. The juicier dates are the Medjool dates. They’re the ones to use.

When Toby and her family came to us for Passover, she made chocolate truffles out of dates. That’s what inspired this recipe.

I’ve seen a lot of recipes that use walnuts. For me, walnuts are a very heavy nut and sometimes have a bit of a bitter taste to them. I like using walnuts with mushrooms as a meat substitute, but in this recipe I prefer to use almonds.

Warning: Your hands will be very sticky while your roll the truffles. I thought about putting on rubber gloves before I started, but I don’t think that would have helped much. You can try wetting your hands a bit between truffles, but don’t use too much water or the truffles will get mushy and it will be harder to roll them in the coconut flakes.

These guys are fun to make. I hope you enjoy them!

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