Linseed Truffles

Lindseed Truffels


  • 2 cups HCW Linseeds
  • 1 cup desiccated coconut
  • 1 – 2 tbsp coconut oil, softened or melted
  • 2 cups HCW pitted dates, softened soaking in hot water for 5 minutes
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 3 tbsp raw cacao powder


  1. In a food processor or blender, blend the linseeds and coconut until crumbly.
  2. Add in the softened dates, vanilla and sea salt and blend again until a sticky, uniform batter is formed.
  3. Add a tablespoon of coconut oil and mix well. The mixture should be sticky and easy to make into balls.  
  4. Scoop up heaped tablespoons of the dough, then roll between your hands to form balls. 
  5. Add the cacao powder to a board or bowl and roll the balls in the cacao powder until they are evenly coated.
  6. Arrange them on a baking sheet lined with parchment paper, then place in the fridge or freezer to set for at least 30 minutes before serving. 
  7. Store the balls in a sealed container in the fridge