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+ servings
Servings: 24

Coconut Cranberry Chocolate Truffles

Prep Time:
10 mins
Total Time:
10 mins
A delicious combination of chia, cranberries, walnuts and dates, these coconut cranberry chocolate truffles are nutritious and guilt-free.
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  • 1/2 cup walnuts
  • 1 cup almond meal
  • 1/3 cup chia seeds
  • 2-3 tbsp purified water
  • 1 cup firmly packed pitted dates — (10-12 dates), soaked in hot water for 10 minutes, then drained
  • 1/3 cup unsweetened raw cacao powder
  • 3 tablespoons coconut butter
  • 1/2 cup dried unsweetened cranberries — (if you can't find unsweetened, you can sill use sweetened cranberries)
  • 2 tbsp cacao nibs
  • 1 cup shredded unsweetened coconut


  1. Place the walnuts, almond meal and chia seeds in a food processor (powerful blender). Cover and pulse until finely ground.
  2. Ass water, soaked and drained dates, cacao powder and coconut butter. Process until smooth, for 1-2 minutes. Add cranberries and cacao nibs. Pulse until incorporated. Check the mixture - it needs to be a little sticky if it isn't add a little more water (1-2 tbsp) and pulse again. Wrap dough in plastic wrap and chill for 15 minutes.
  3. Using 1 tbsp to measure the truffles, roll each one between your palms into a ball.
  4. Spread coconut on a plate and roll the balls to coat. Store in an air-tight container in the fridge for up to 3 weeks.

Recipe Notes

Course: Snack

Nutrition Information

Calories: 115, Fat: 8g, Saturated Fat: 3g, Sodium: 2mg, Potassium: 101mg, Carbohydrates: 9g, Fiber: 3g, Sugar: 4g, Protein: 2g, Vitamin C: 0.4%, Calcium: 33%, Iron: 0.8%