coconut flakes

Chocolate Orange Truffles (Raw, Vegan, Paleo)

Even though I’m going to be out of town next week, I volunteered to make some treats for a bake sale being held by some vegan ladies that I know. If you happen to live in Silicon Valley and having nothing going on, or if you need to bug some pet food, please drop on by. Some of the recipes that I will be blogging about in the next week will be there! An added plus is that Pet Food Express is one of my favorite pet stores. The staff is really knowledgeable without ever making you feel like they are trying to sell you on something. And they have some animal rescues in the area host adoption events. So at the very least, you’ll always get to see some potential four legged friends, which will be guaranteed to bring a smile to your face. Even if you won’t be there, if you do have some friends in the area, please invite them!

This event will be held on March 15, and will be benefiting Doggie Protection Services.

bake sale

So I’ve been thinking about what raw treats would last well at an all day bake sale, and I immediately thought of truffles, which are typically thicker in nature, and chewy in texture. I found my inspiration from The Sweet Life Online, and the recipe can be found here. My recipe is an adaptation.

Chocolate Orange Truffles

Chocolate Orange Truffles 2 Ways (Makes about 24 small truffles)


  • 2 tbsp raw cacao
  • 1 cup walnuts
  • 3/4 cup dates
  • 1 tbsp orange zest
  • 2 tbsp freshly squeezed orange juice
  • pinch of salt
  • 1tbsp agave

For Rolling

  • Option 1: 1/4 cup raw cacao plus 2 tbsp coconut sugar
  • Option 2: 1/4 cup coconut flakes ground in flour plus 1 tbsp lucuma powder


  • Soak the walnuts and dates in filtered water for 30 minutes.
  • Drain and add the walnuts and dates in the food processor with the orange juice, zest, agave and salt. Process until it forms a dough.
  • Add the 2 tbsp cacao powder and pulse until combined.
  • Remove and set in the freezer for about 20 minutes.
  • Remove from freezer and roll using heaping teaspoons.
  • Place your dusting ingredients in a bowl.
  • Drop each truffle individually into the bowl and swirl the bowl to coat the truffle.
  • Ready to eat, or for storage, place in an air tight container in the freezer.

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles


Strawberry Nutella Macaroons (Raw, Vegan, Paleo)

I’m sad to admit, but I ate my first macaroon only this year. I was at the Fairmont for a work event and there were some small treats for the customers. During the afternoon sessions, I finally caved and tried one, and they were amazing. So I was glad that I stumbled upon a post for raw vegan macaroons, and I thought, I would make my own. My recipe is based on the post by gliving and can be found here.

Strawberry Nutella Macaroons (Makes about 18 macaroons)


  • 1/2 cup plus 2 tbsp strawberry puree
  • 1 1/2 cup shredded light coconut flakes
  • 2 tbsp coconut oil
  • 1/2 tbsp vanilla
  • Stevia drops to taste (I used about 1  1/2 tsp)
  • 1/2 to 2/3 cup raw nutella (recipe can be found here)


  • Puree the strawberries. Do not leave chunks.
  • Combine the strawberry puree, coconut flakes, coconut oil, vanilla and approximately 1/2 tsp of stevia in a food process, and pulse until the coconut oil i combined.
  • Taste and add stevia to taste. Do not make the cookie mixture too sweet. It should just be lightly sweet.
  • Take a 1 tsp spoon for each cookie and place on a flat surface.
  • Using a measuring cup (I used 1/4 cup measure), press the bottom against each cookie and press until you feel some resistance and stop. Use your fingers to reform the cookie if it breaks.
  • Place the cookies on a mesh dehydrator sheet.
  • Dehydrate on 115 degrees until the cookies are slightly dry on the outside, but still moist on the inside. (For me this took about 2 hours.)
  • Separate the cookies into pairs. For one cookie in each pair, place the flat side up. 
  • Scoop 1/2 tsp nutella onto  the flat side of one cookie in each pair.
  • Using your palm, take the other cookie and press down to form the macaroon.