• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Prep the dates.

• Soak the pitted dates in water for 1-2 hours to get them soft.

Make the truffle filling.

• Melt the ghee.
• Add the melted ghee, soaked dates, and sea salt (ASHLEYR for 15% off) to a blender. Blend until your preferred consistency. I prefer my truffle filling to be smooth, although if you like yours chunky, leave some date chunks in the filling.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Place the filling in a bowl and fold in the strawberry powder.

Form the truffles.

• Place a sheet of parchment paper on a baking sheet.
• Take about 1 tbsp of the truffle filling, roll it into a ball, and place it on a baking sheet.
• Repeat until you have used all of the filling. This recipe should make about 12 truffles.
• Place the truffles in the fridge to firm up for about 10-15 minutes.

While the truffles are firming up in the fridge, melt the chocolate.

• Melt the ghee and chocolate in the same container on your stovetop on low heat, stirring consistently to prevent the chocolate from burning.
• As soon as the chocolate is melted, remove it from the heat.

Put it all together.

• Dip each truffle in the chocolate and fully immerse it. Once the truffle is fully covered with chocolate, place it back on the parchment paper.

Optional: Decorate the truffles.

• Get creative! I garnished mine with leftover strawberry powder, drizzled with raw honey (ASHLEYR for 10% off), sprinkled with coarse Celtic sea salt, and even mixed the leftover chocolate I had with strawberry powder to make a strawberry-chocolate sauce and drizzled that over the top.
• Once you're done decorating the truffles, place them in the fridge for 1-2 hours to set. Then dig in!
• Store in an airtight container in the fridge for up to 4-5 days, although I'm not sure they will make it that far without being devoured. :)