Raw Charoset Truffles Recipe

These raw charoset truffles are an absolute treat for my family during our Passover Seder! I make the traditional, sweet clay-like paste with fruits and nuts, but also add a dose of chocolatey goodness with Cacao Magic + Cacao Bee.

On top of tasting delightful, these wholesome truffles are naturally energizing thanks to the cacao and dates (which also pack a variety of minerals like calcium, iron, phosphorus, potassium, magnesium, and zinc)! They make a perfect post-gym or mid-day snack so create an especially large batch!

Gather This:

For the truffles:

• 1½ cups pitted dates
• ½ cup dried apples
• ½ cup chopped walnuts
• 1 tablespoon Cacao Magic Superfood + Protein Blend
• 1 tablespoon Cacao Bee Honey
• 1 tablespoon coconut oil, melted
• 1 tablespoon sweet red wine/dessert wine (for non-alcoholic truffles, use water)
• 1 teaspoon cinnamon
• coconut sugar, for decorating

For the topping:

• 2 Fuji Apples, chopped
• 1 cup toasted walnuts, chopped
• 1/3 cup sweet red wine/dessert wine
• 1½ teaspoons of cinnamon
• 1 tablespoon Berry Bee Honey
• 1 tablespoon dark coconut sugar
• ½ tablespoon orange zest

Do This:

For the truffles:

Pulse all ingredients in a blender or food processor until fully incorporated. Once the mixture comes together, form into balls and roll in coconut sugar. Place in the fridge to chill for at least 1 hour. Store in an airtight container. Truffles will last up to two weeks in the fridge!

For the topping:

Pulse all ingredients, in a blender of food processor until fully incorporated (your charoset should be relatively chunky). Serve with matzah, challah, ice cream, yogurt, or on its own!

We’d love to see your beautiful truffes! Share them with us on Instagram with #myphilosophie!