Cacao, Orange Zest, and Cardamom Energy Truffles

Good for Baby, Good for Mama

Cacao, Orange Zest, and Cardamom Energy Truffles


20 truffles


C = cup
T = tablespoon
t = teaspoon


  • 1 C whole almonds

  • 1 C pitted Medjool dates

  • 2 T cacao powder

  • 1 T coconut oil

  • 1 T hemp seeds

  • 1 T chia seeds

  • 1 t orange zest

  • 1 t vanilla extract

  • ½ t ground cardamom

  • 1 pinch kosher salt

  • ground pistachios, for rolling

  • ground almonds, for rolling

  • unsweetened shredded coconut, for rolling

  • cacao powder, for rolling


  1. If your dates are dry, soak them in hot water for 5 minutes, then drain well and pat dry. Place 1 cup of whole almonds in a food processor and process until nearly the consistency of almond meal. Next, add 1 cup of pitted Medjool dates and pulse until the dates are in very small pieces and fully combined with the ground almonds. Thoroughly wash 1 orange (including the rind) under cool, running, drinkable water. Pat dry.

  2. Next, add the 2 tablespoons of cacao powder, 1 tablespoon of coconut oil, 1 tablespoon of hemp seeds, 1 tablespoon of chia seeds, 1 teaspoon of orange zest, 1 teaspoon of vanilla extract, ½ teaspoon of cardamom, and a pinch of kosher salt. Pulse to combine until very smooth and fully blended, stopping occasionally to push the mixture down with a spatula. If the mixture is too dry, add a tablespoon of water. Don’t rush this part, as it can take up to 2-3 minutes of blending. Everything should come together in a ball in the food processor. 

  3. Transfer mixture to a bowl and place in the freezer for 15-20 minutes. 

  4. With a spoon, scoop the mixture and roll into balls with your hands, making them as big or as small as you’d like.

  5. Once balled, you can roll the truffles around in an assortment of toppings: finely chopped nuts like ground pistachios, ground almonds, unsweetened shredded coconut, or more cacao powder. Eat up, Mama!

  6. Enjoy immediately, or transfer to an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Your future self will thank you kindly.

Recipe By

Michelle Aronson
of Farmbelly

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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