Raw Rosewater Chocolate Truffles

Happy National Truffle Day! I made these truffles for Ean’s birthday last year as I was suprising him with a dinner party and Rockband. Some of our guests were lactose intolerant, gluten intolerant, allergic to nuts and vegan so I opted to make this raw dessert to satisfy everyone! No one can resist chocolate truffles, but these are guilt-free. If you find them too bitter, you can add more maple syrup or use sweetened chocolate.

Raw Rosewater Chocolate Truffles
Makes 14 truffles

Preparation time: 30 minutes

1 1⁄4 cups cacao powder
3⁄4 cup maple syrup
1 tsp vanilla extract
1 tsp rose extract
1⁄2 tsp salt
2 dates

For garnish (from the top, clockwise):
matcha powder, chopped goji berries, chopped pistachios, lavender, cacao powder, bee pollen.


In a food processor, blend the dates then add all ingredients and continue mixing until smooth. Scoop and mold into little balls using a teaspoon. Place in the refrigerator for 15 to 30 minutes to let them harden a bit.  Set out your garnishes on individual plates and roll your truffle in them.

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