I adapted these truffles from the Date Nut Pop’ems recipe in Dr. Joel Fuhrman’s Disease-Proof Your Child. There are so many variations to making these, but since I am quinoa crazy lately, I thought why not try it out in these. The creamy, crunchy texture of the quinoa makes an irresistible combination with the chocolaty nuttiness of these truffles. Another nutrient-rich and delish snack your whole family will love. Have the kids help make these too! Oh what fun!

Quinoa Date Nut Truffles [Vegan]

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  • 1/3 cup chopped dates (pitted)
  • ¼ cup raw pecans
  • 1 tbsp raw cashew butter
  • 1 tsp pure vanilla extract
  • 2 tbsp date syrup
  • ¼ tsp cinnamon
  • 2 tbsp clementine juice
  • 1 tbsp unsweetened cocoa powder
  • 1 cup cooked and chilled quinoa (cooked dry and on the crunchy side)
  • Unsweetened shredded coconut or ground nuts of your choice for coating the truffles


  1. Add all ingredients to a food processor and blend until well combined.
  2. Remove from processor and place in a bowl. Place coatings of your choice on a plate.
  3. Remove about a tablespoon of mixture at a time and make into bite-sized balls. Roll each ball in coating and place on parchment-lined baking tray.
  4. Chill in the refrigerator for 30 minutes.
  5. Store these in a refrigerator for a week, but they probably won’t last that long!


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