Barbara Cousins - Chocolate and Walnut Truffles



I love these truffles and the fact that I can have a treat knowing that I’m eating ingredients that are good for me. I usually freeze them once made so they will keep.

Extracted from Eat.Tasty.Healthy. by Barbara Cousins.
Published by Thorsons, £16.99.
Photography by Tom Regester

Prep time: 15 minutes Cook time: 24 hours Makes: 25-30


  1. Place the dates, water and molasses in a pan and bring to the boil. Remove from the heat, cover with a lid and leave to soak for about 30 minutes or until the dates have softened.
  2. Blend the dates in a food processor, then add the vanilla extract, ground almonds and cacao, cocoa or carob powder. Process the ingredients to combine, then mix in the walnuts by hand or using a plastic processor blade.
  3. Roll by hand into 25-30 balls and roll each in extra ground almonds, chopped walnuts, cocoa powder or desiccated coconut to coat.
  4. Place the truffles on a tray and leave overnight in the fridge to dry out a little. Store in an airtight container in the fridge and eat within one week or freeze.

  • Enjoy!