Raw cacao

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


Chocolate Pies with Macademia Salted Caramel Crust (Raw, Vegan, Paleo)

Raw cacao powder is tough to find. But I finally found a bag at my local Whole Foods, and I’ve been dying to try it out.

To be honest, I don’t know much about pies. But I knew I wanted one with a crunchy and flaky crust, so when I stumbled on this recipe for Raw Macademia Salted Caramel Pie Crust, I knew I had to give it a try. This crust is so wonderfully thick and stiff, that I was able to use my little tart cups that I got just recently. Just make the crust, press into the molds and set in the freezer. It’s so easy.

Next I used half of the filling from this Raw Chocolate Cheesecake recipe. With zucchini blended with cashews and raw cacao. Who would have thought that it would taste so good! But trust me, you don’t even taste the zucchini at all. I used half the recipe, and it was a little over the amount I used to fill my mini pie crusts. Using these two recipes, I was able to make 4 small pies. Store them in the freezer and you can take them out and enjoy them right away. All in all it took me a little over 30 minutes to make, and they are fantastic!

The Crust




The Filling



The Pies