Raw chocolate, almond and buckwheat truffles {vegan + gluten free}

Raw chocolate, almond and buckwheat truffles {vegan + gluten free} - Marta's Plants

(cliccate qui per la versione italiana)

Happy Monday to all!

Today I have a non-recipe for you: super quick, easy and, most of all, no-bake + no-fuss truffles!

I came up with this idea a few weeks ago while trying to come up with some snacks to bring along during a hike. I was reminiscing about the base of an ice cream cake that I made and shared on here forever ago. I decided to turn that base into truffles 😀 They are so delicious and handy to take along on the daily and also on trips!

Please try them, it will only take you a handful of minutes.

Raw chocolate, almond and buckwheat truffles {vegan + gluten free} - Marta's Plants

by Marta Giaccone

about 15-16 small truffles
prep time: 10 mins, cooking time: 0 mins, total time: 10 mins


½ cup / 75 gr almonds (or nuts of choice)
4 medjool dates or 8 smaller and drier dates(*)
1 tbsp / 15 ml light oil or plant-based milk(**)
¼ cup / 22 gr cacao powder
a dash of cinnamon
a pinch of salt
¼ cup /50 gr raw buckwheat groats


(*)if using dry dates, remove pit and soak in water for a couple of minutes, then squeeze out all water
(**)if using oil, when the truffles are left at room temperature in warm weather they will sweat out the oil



  1. Add all ingredients except buckwheat to a food processor and blend into a paste. Add buckwheat and pulse just to combine (I like to feel some crunch but feel free to blend more).
  2. Lightly wet your hands and create the truffles by rolling small amounts of the mixture between your palms. Try to make them roughly the same size!
  3. Place them into a flat sealed container (such as a tupperware) and store in the freezer or fridge. I usually freeze them, then transfer them to a zip lock bag in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *