NZ Kitchen Garden

Home grown goodness for the kitchen and pantry

Raw food truffles

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If you are looking for a little nibble that will get you through that 3pm craving time, these little almost-raw food truffles may be just the ticket. I was inspired by these little raw food treats called Foosballs, which I found at Hardy’s health store in Kerikeri. Here’s my take on it, using what I had in the pantry.

My recipe is almost all raw food, but I had roasted and salted cashews on hand instead of raw, uncooked cashews.


Blend all ingredients in food processor


Roll the mixture in desiccated coconut


Refrigerate to firm and then enjoy!

Raw Food Truffles

1 cup cashew nuts (my preference is salted, dry roasted)
1 cup dried dates
1/4 cup pine nuts
1/4 cup linseeds
1/4 cup desiccated coconut
1/4 cup sunflower seeds
1/4 cup LSA (ground linseeds, sunflower seeds and almonds)
1 tablespoon honey (or more to taste)
Seasame oil to bind
Desiccated coconut for rolling the truffles in (optional)

Using a food processor, blend the cashews until they become granular, but not quite creamy. Add the remaining dry ingredients and honey, then blend until all are broken down and the consistency of biscuit mixture. Add seasame oil until the mixture begins to bind and can hold a small, truffle-sized ball shape. Roll the mixture into balls and then roll in more desiccated coconut. The recipe makes around 24 small balls and can be refrigerated to set. The truffles may be able to be stored in the pantry in an airtight container, however I’m keeping mine refrigerated.

These make a delicious, sweet, salty and nutty treat, which is quite filling. I am sure the ingredients can be substituted for others of your preference and cocoa powder could be added for a chocolaty flavour.

Let me know if you try it and tell me what you think. Enjoy!

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