Brazil Nut Truffles

Servings: 15- 20 | Vegan, Gluten-Free

Recipe & Photography by Giordana, Botanica's Co-founder


  • 100g / 3.5 oz Medjool Dates, pitted
  • 100g / 3.5 oz Dark Chocolate, melted
  • 70g / 2.5 oz Coconut Milk Powder
  • 60g / 2.1 oz Raw Brazil Nuts
  • 45g / 1.6 oz Coconut Flour
  • 3 tbsp Coconut Oil
  • 1tsp Vanilla Extract or Vanilla bean Paste


  • Add a bit of water to a medium saucepan and bring to boil over medium-high heat.
  • When the water is boiling, reduce the heat to medium and set a glass mixing bowl on top (make sure the water won't come inside the glass bowl).
  • Add finely chopped dark chocolate and let melt, stirring occasionally.
  • Once the chocolate is melted, turn off the heat and carefully remove the glass bowl. Set it aside.
  • Add all other ingredients to a food processor and pulse for about until it is a dough-like mixture.
  • Scoop out rounded tablespoon amounts and carefully form into balls.
  • Add one ball at a time to the melted dark chocolate and flip with a fork to fully coat. Tap off to remove any excess of chocolate.
  • Add the coated balls to a parchment paper-lined baking sheet.
  • Once you have finished coating all balls and adding to the parchment paper-lined baking sheet, put in the freezer for about 20 minutes to cool down.
  • Remove the coated truffles from the freezer and enjoy as a snack or dessert!
  • Store leftovers in a well-sealed container in the refrigerator for 1 week.

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