Chocolate Sunbutter Truffles

Chocolate Sunbutter Truffles


1 C Enjoy Life Semi-Sweet Chocolate Mini Chips
2 T grapeseed oil
½ C sunbutter
150 g/5.4 oz dates, pitted (approximately 8 )
1 T vanilla extract
½ C water
2 T agave syrup
½ C toasted quinoa flour
½ C brown rice flour
2 T tapioca flour
¼ C cocoa (not Dutch Process)
¼ t salt
1 t baking soda
1 t baking powder



Preheat oven to 350F (or 300F in a convection oven).

Melt chocolate chips and oil together on a double boiler or in the microwave on low. Set aside once melted.

Combine dates, sunbutter, vanilla, water, and agave in a food processor and blend until smooth.

Add the dry ingredients to the wet ingredients above and process until smooth.

Add the chocolate/oil mixture to the dough, above, and pulse until combined.

The dough can be scooped right away or refrigerated for an hour before scooping.

Scoop into 1 oz balls or roll into balls with your hands. Coat in confectioners sugar OR granulated sugar. Place on baking pan and gently flatten with your hand. At this stage, dough can be frozen for two months.

Bake for 10 minutes. Allow to cool on pan. Can be stored at room temperature for three days or so or frozen for two months.


- Recipe inspired by Leanne Vogel of