Brazil Nut Date Truffle

Servings: 6 | Vegan, Raw, Gluten-Free

Brazil Nut Date Truffle © 2021 by Leesa Morales Photography

Recipe & Photography by Leesa Morales, MScN


  • 6 Medjool dates, pitted and halved
  • 12 Raw Brazil Nuts
  • 6 tsp Cashew Butter, divided
  • 2 tbsp Coconut Butter, melted
  • Flaky sea salt, to garnish

For the chocolate ganache

  • 2 tbsp Melted Coconut Oil
  • 1 tbsp Raw Honey (or Maple Syrup)
  • 1-2 tbsp Organic Raw Cacao Powder


  • Spread each date half with ½ teaspoon of cashew butter and gently press a brazil nut into the center. Set in the refrigerator or freezer to cool while you prepare the ganache.
  • Whisk together the melted coconut oil and raw honey. Gradually mix in the cacao powder until smooth and glossy.
  • Remove the stuffed dates from the refrigerator or freezer, and drizzle with the warm chocolate ganache.
  • Drizzle the dates with the melted coconut butter, sprinkle with sea salt, and return to the refrigerator or freezer for 10 minutes to cool.
  • Enjoy immediately, or store in an airtight container in the refrigerator for up to 5 days.

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