Close up shot of a half eaten Raw Mayan Vegan Truffle
4.67 from 3 votes

Raw Mayan Truffles

A decadent raw truffle featuring almonds, dates, and cocoa powder and a touch of cinnamon, nutmeg, and extra-hot cayenne.
Author: Minimalist Baker
Prep Time 20 minutes
Total Time 20 minutes
Servings: 24 (truffles)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? Store in freezer.


  • 2 cups raw almonds
  • 2 Tbsp cacao powder
  • 2 Tbsp dairy-free semisweet chocolate chips (raw to keep recipe raw)
  • 12-13 whole dates (soaked for 15 minutes in water*)
  • 1-2 Tbsp date water (optional)
  • 1/2 tsp Vietnamese cinnamon
  • 1/2 tsp cayenne pepper
  • 1/4 tsp nutmeg


  1. Place almonds in a food processor and process until nearly the consistency of almond meal - the pieces should be very fine but stop before it starts to turn to butter.
  2. Next add cacao powder, chocolate, dates (minus the water), and spices and blend well.
  3. Add 1 Tbsp of date water ONLY if your batter isn't coming together. It should be difficult to process at this point.
  4. Transfer to a bowl and place in the freezer for 15 minutes.
  5. Remove from freezer and roll into 1-inch balls. They will be sticky but manageable with the warmth of your hands.
  6. Roll in cacao powder (optional) and keep frozen to retain freshness. You can eat them chilled or at room temperature. I preferred them a tad on the warm side as you could taste more of the flavors.


*I use deglet noor dates, whole pitted unsweetened. But you can also sub medjool or other varieties.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 24 truffles)