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Raisin Carob Truffles

Raisin Carob truffles1

Better than the most luxurious chocolate, but only carob and fruit make up these amazing truffles. Raw vegan and absolutely delicious, perfect for Tu Bishvat with dates and carob.

  • Duration
  • Prep Time
  • 20 truffles ServingsServings


  • 10 pitted dates
  • 1/4 cup soaked raisins
  • 2 tablespoons orange juice
  • 1/4 cup almonds
  • 1/4 cup sunflower seeds
  • 1/4 cup carob powder
  • 1 tablespoon techina (sesame butter) or almond butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon 1 pinch sea salt
  • For dusting: carob powder, cacao powder, or shredded coconut


  1. Soak the raisins in the orange juice for 20 minutes.
  2. Process the almonds and sunflower seeds in food processor.
  3. Add remaining ingredients and process until it turns into a sticky dough.
  4. Refrigerate for one hour.
  5. Shape into balls.
  6. Roll in carob powder, cacao powder, or shredded coconut. Makes approximately 20 truffles


For a more textured truffle, do not add the whole raisins with the orange juice in the food processor, but gently fold them in whole afterwards.

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