• ½ cup raw cashews (soaked for 4 to 6 hours in cold water then drained and patted dry)
  • ½ cup frozen raspberries
  • 1 Tbsp unsweetened raw cacao
  • 2 Tbsp nut butter (walnut, cashew or almond)
  • ½ tspn vanilla-bean extract
  • 2 dates (remove pits)
  • ¼ tspn ground cinnamon
  • ½ cup almond flour (you can use coconut flour or other flour you have on hand)


  1. In a food processor, grind up cashews and the ½ cup of flour until they are well ground, and no large chunks of nuts remain. 
  2. Add raspberries, dates, cinnamon, raw cacao, nut butter and vanilla extract. 
  3. Blend a few minutes until smooth and pink. 
  4. Place a bowl with cold water on the counter. 
  5. Place a flat dinner plate with some more cocoa powder on it close by on your counter. 
  6. With your wet hands, roll mixture into small balls the size of teaspoons. 
  7. Once you shape your truffles into small balls, roll them in the raw cacao powder and garnish with a frozen raspberry on top. 
  8. Place truffles on a baking sheet lined with parchment paper and leave in freezer 15 to 20 minutes.

* tip: Wetting your hands firs in cold water will not make the mixture stick.  Raspberries are rich in fiber and they are low on the glycemic index.