This is a loaded, sweet post! You never have to miss out on cookies, chocolates or truffles again. This post is perfect for Valentine’s Day (heck… these recipes are perfect for any occasion or any day you want something sweet)!

Here you will find recipes for:

• Cherry Pie Truffles
• Key Lime Truffles
• Lemon Coconut Truffles
• Amaretto Fudge Truffles
• Mint Chocolate Truffles
• Chocolate Cranberry Truffles
• Healthy Chocolate Covered Peanut Butter Balls
• Chocolate Covered Coconut Balls
• Healthy Mocha Chocolates
• Raw Ginger Snap Cookies
• Raw Cinnamon Bun Cookies
• Raw Chocolate Chip Cookies
• Raw Pecan Pie Cookies
• Raw Coconut Cream Pie Cookies
• Chocolate Cookie Balls

Healthiest Serving Options (Cleanest)

Each of these recipes are delicious on their own and of course ‘cleanest’ without being dipped or drizzled with chocolate. The healthiest options to roll these balls in would be:

• Ground Flax
• Shredded Coconut
• Plain Cocoa Powder
• Crushed Nuts (Pecans, Peanuts, Walnuts, Almonds, etc)

Special Treat Serving Options

For a special treat these balls can be:

• Dipped in Chocolate
• Drizzled with Chocolate (for the chocolate taste with less sugar)
• Rolled in Dried Fruit or Crystallized Ginger

Each of the recipes below have suggested styles but also include great options to either make them into chocolates or keep them more clean. Use your own discretion depending on your goals.

Added Protein Option

You can add 3 Scoops of Protein Powder to any of the following recipes to make them into protein balls if you choose. If you find adding the protein powder makes your dough dry just add 1 tbsp of warm water at a time.

Serving Tips

• These balls, truffles or raw cookies look beautiful served in mini paper muffin cups, plain on a plate or served using bamboo skewers.
• Remember – any of the following recipes can be made into chocolates by simply dipping the balls into dark melted chocolates or drizzling dark melted chocolate over the balls.

Prep Tips:

1. When using dates and nuts make sure you have a high quality food processor. If you don’t try cutting up your dates and fruit before processing.
2. If your dates are dry your dough will not stick together. Add 1 tbsp of water at a time to your mixing dough until it sticks together.
3. If you are allergic to nuts feel free to substitute the nuts for seeds and seed butter.

These recipes are clean, vegan, raw, no-bake, and gluten free.
 

 

Healthy Truffle Recipes

Cherry Pie Truffles

Makes 22

Ingredients:

• 2 Cups of Pecans
• 1 Cup of Pitted Dates
• 1 Tbsp Vanilla Extract
• ¼ Cup Ground Flax
• Juice of 1/2 Lemon
• Zest of 1/2 Lemon
• ¼ Cup Water
• 1/3 Cup Dried Natural Cherries
• 1/4 Cup Toasted Coconut (for rolling)

Directions:

1. Add your two cups of pecans to your food processor and blend until it is in small pieces.
2. Add your ground flax and pulse until blended.
3. Add the vanilla extract, lemon juice, lemon zest, dates, and water. Blend until dough texture.
4. Remove the dough from the food processor and place in a bowl.
5. Hand mix cherries into mixture.
6. Begin rolling protein balls into 1 inch balls.
7. Roll protein balls in toasted coconut until completely covered.
8. Place balls on a plate or in a container, cover and place in the fridge.

*Special Note – These tend to be quite sticky. Placing these in the fridge for 10-15 minutes before rolling will help. I like to use two metal spoons to do my rolling.

Tip – For a special treat these are delicious dipped or drizzled with chocolate.
 

Key Lime Truffles

Makes 16-18

Ingredients:

• 1 Cup of Cashews
• 1/2 Cup of Pitted Dates
• 1 Tbsp Vanilla Extract
• ¼ Cup Unsweetened Coconut
• ¼ Cup Ground Flax (optional)
• Juice of 1 Lime
• Zest of 1 Lime
• ¼ Cup Water

Directions:

1. Add your cashews to your food processor and blend until it is flour.
2. Add your unsweetened coconut and ground flax and pulse until blended.
3. Add the vanilla extract, lime juice, lime zest, dates, and water. Blend until dough texture.
4. Remove the dough from the food processor and place in a bowl. Begin rolling protein balls into 1 inch balls.
5. Roll protein balls in coconut until completely covered (I prefer to toast the coconut)
6. Place balls on a plate or in a container, cover and place in the refrigerator for a few hours.
7. Enjoy!

*Special Note – These tend to be quite sticky. Placing these in the fridge for 10-15 minutes before rolling will help. I like to use two metal spoons to do my rolling.
 

Lemon Coconut Truffles

Makes 16-18 Bites

Ingredients:

• 1 Cup Pitted Dates
• 1 Cup Unsweetened Shredded Coconut
• 1 Cup Raw Cashews
• 1 Tsp Vanilla Extract
• Juice of 2 Lemons
• Zest of 1/2 Lemon

Directions:

1. Add your cashews to your food processor and blend until it is flour.
2. Add your unsweetened coconut and pulse until blended.
3. Add the vanilla extract, lemon juice, lemon zest, dates, and water. Blend until dough texture.
4. Remove the dough from the food processor and place in a bowl. Begin rolling protein balls into 1 inch balls.
5. Roll protein balls in coconut until completely covered (I prefer to toast the coconut)
6. Place balls on a plate or in a container, cover and place in the refrigerator for a few hours.
7. Enjoy!

*Special Note – These tend to be quite sticky. Placing these in the fridge for 10-15 minutes before rolling will help. I like to use two metal spoons to do my rolling.
 

Amaretto Fudge Truffles

Makes 16-18 Small Squares

Ingredients:

• 1 Cup Slivered Almonds
• 1 Cup Pitted Dates
• 1/3 Cup Unsweetened Shredded Coconut
• 1/4 Tsp Almond Extract
• 2 Tbsp Natural Cocoa

Directions:

1. Using your large food processor bowl and blade process all ingredients until dough like consistency with visible chunks of nut.
2. Roll into cookie dough balls.
3. Enjoy!
4. Store in the refrigerator or freezer.

Mint Chocolate Truffles

Makes 16-18

Ingredients:

• 1 Cup Dates
• 1 Cup Slivered Almonds
• 1 Tbsp Cocoa Powder
• ½ Tsp Mint Extract
• 1/3 Cup Chocolate Chips (Optional)

Directions:

1. Using your large food processor bowl and blade process all ingredients except chocolate chips until dough like consistency with visible chunks of nut.
2. Manually fold chocolate chips into crust.
3. Roll into cookie dough balls.
4. Enjoy!
5. Store in the refrigerator or freezer.

Chocolate Cranberry Truffles

Makes 22

Ingredients:

• 2 Cups of Cashews
• 1 Cup of Pitted Dates
• 1 Tbsp Vanilla Extract
• ¼ Cup Ground Flax
• ¼ Cup Water
• 1/3 Cup Dried Natural Cranberries
• 1/4 Cup Cocoa Powder (for rolling)
• 1 Tbsp Cocoa Powder

Directions:

1. Add your two cups of cashews to your food processor and blend until it is flour.
2. Add your 1/4 cup ground flax and pulse until blended.
3. Add the vanilla extract, 1 Tbsp cocoa powder, dates, and water. Blend until dough texture.
4. Remove the dough from the food processor and place in a bowl.
5. Hand mix cranberries into mixture.
6. Begin rolling protein balls into 1 inch balls.
7. Roll protein balls in cocoa until completely covered.
8. Place balls on a plate or in a container, cover and place in the fridge.

*Special Note – These tend to be quite sticky. Placing these in the fridge for 10-15 minutes before rolling will help. I like to use two metal spoons to do my rolling.
 

 

Healthy Chocolates

Healthy Chocolate Covered Peanut Butter Balls

Makes 22

Ingredients:

• 2 Cups of Dry Roasted Peanuts
• 1 Cup of Pitted Dates
• 1 Tbsp Vanilla Extract
• ¼ Cup Unsweetened Coconut (optional)
• ¼ Cup Ground Flax
• 3 Tbsp Peanut Butter
• ¼ Cup Water
• 2 Cups Dark Chocolate Chips (you will not use this much but it is great to have extra for dipping)
• Bamboo Skewers (optional)
• Crushed Nuts (optional)
• Unsweetened Shredded Coconut (optional)

Directions:

1. Place Dark Chocolate in a double boiler and let melt until completely smooth.
2. Add your two cups of dry roasted peanuts to your food processor and blend until it is peanut flour.
3. Add your unsweetened coconut and ground flax and pulse until blended.
4. Add the vanilla extract, almond butter, dates, and water. Blend until cookie dough texture.
5. Remove the dough from the food processor and place in a bowl. Begin rolling protein balls into 1 inch balls.
6. Place balls on a plate.
7. Using bamboo skewers (or 2 spoons) cover balls with melted chocolate individually.
8. Place chocolate covered balls spaced out on a waxed paper covered plate (or tray for easy removal) and sprinkle with your topping of choice.
9. Place in the freezer for a few hours or over night.
10. Serve straight from the freezer.

Tip – if you are making them for yourself to have a treat once a week, once they are frozen divide them up into snack sized ziplock bags – 2 per bag for a pre portion treat/snack!

*Special Note – This dough tends to be quite sticky. Placing these in the fridge for 10-15 minutes before rolling will help. I like to use two metal spoons to do my rolling.

Tip – If you’re looking to enjoy these as a truffle rolling them in cocoa powder is another great option.
 

Chocolate Covered Coconut Balls 

Makes 16-18

Ingredients:

• 1/2 Cup Shredded Coconut + Extra for Topping
• 1 Cup Raw Cashews
• 1 Cup Pitted Dates
• 2 Tbsp Water (only if your dates are dry and crust isn’t sticking together)
• 1-2 Cups Dark Chocolate Chips
• 1 Tsp Vanilla Extract

Directions:

1. Place Dark Chocolate in a double boiler and let melt until completely smooth.
2. Add your cashews to your food processor and blend until it is flour.
3. Add your unsweetened coconut and pulse until blended.
4. Add the vanilla extract, dates, and water. Blend until cookie dough texture.
5. Remove the dough from the food processor and place in a bowl. Begin rolling protein balls into 1 inch balls.
6. Place balls on a plate.
7. Using bamboo skewers (or 2 spoons) cover balls with melted chocolate individually.
8. Place chocolate covered balls spaced out on a waxed paper covered plate (or tray for easy removal) and sprinkle with your topping of choice.
9. Place in the freezer for a few hours or over night.
10. Serve straight from the freezer.

Healthy Mocha Chocolates 

Makes 16-18

Ingredients:

• 1/3 Cup Ground Coffee
• 2 Tbsp Raw Natural Cocoa
• 2 Cups Cashews
• 1/2 Cup Ground Flax
• 1 Tbsp Vanilla Extract
• 1 Cup Dates
• 1/2 Cup Water
• 1 Cup Dark Chocolate Chips

Directions:

1. Place Dark Chocolate in a double boiler and let melt until completely smooth.
2. Add your cashews to your food processor and blend until it is flour.
3. Add your unsweetened coconut and pulse until blended.
4. Add the vanilla extract, ground flax, ground coffee, cocoa, dates, and water. Blend until cookie dough texture.
5. Remove the dough from the food processor and place in a bowl. Begin rolling protein balls into 1 inch balls.
6. Place balls on a plate.
7. Using bamboo skewers (or 2 spoons) cover balls with melted chocolate individually.
8. Place chocolate covered balls spaced out on a waxed paper covered plate (or tray for easy removal) and sprinkle with your topping of choice.
9. Place in the freezer for a few hours or over night.
10. Serve straight from the freezer.

Healthy Raw Cookie Recipes

Raw Ginger Snap Cookies

Makes 16-18

Ingredients:

• 1 Cup Cashews
• 1/2 Cup Oat Flour
• 1/2 Cup Flax Meal
• 1/2 Tbsp Ginger Powder
• 1 Tsp Pumpkin Pie Spice
• 1 Tbsp Vanilla
• 1 Cup Dates
• 1/4 Cup Molasses
• 1/3 Cup Water

Directions:

1. In a food processor blend the following ingredients until smooth – Cashews, Oat Flour, Ginger Powder, and Pumpkin Pie Spice.
2. Add the rest of the ingredients and blend until dough consistency.
3. Place dough in a bowl and refrigerate for 2 hours.
4. Remove from refrigerator and form dough into cookie balls.
5. Store in the refrigerator or freezer.
6. Enjoy!

Raw Cinnamon Bun Cookies

Makes 16-18 Balls

Ingredients:

• 1 Cup Pitted Dates
• 1 Cup Raw Pecans
• 1 Tsp Cinnamon

Directions:

1. In a food processor blend all ingredients until chunky dough consistency.
2. Roll into cookie dough balls.
3. Store in the refrigerator or freezer.
4. Enjoy!

Raw Chocolate Chip Cookies 

Makes 16-18 Balls

Ingredients:

• 3/4 Cup Pitted Dates
• 1/4 Cup Unsweetened Shredded Coconut
• 1 Cup Dry Roasted Peanuts
• 1 Tsp Vanilla Extract
• 3 Tbsp Natural Peanut Butter
• 1/4 Cup Ground Flax Seed
• 1/4 Cup Water
• 1/4 Cup Dark Chocolate Chips or Carob Chips (these will be folded in last)

Directions:

1. Using your large food processor bowl and blade process all ingredients except chocolate chips until dough like consistency with visible chunks of nut.
2. Manually fold chocolate chips into crust.
3. Roll into cookie dough balls.
4. Enjoy!
5. Store in the refrigerator or freezer.

Raw Pecan Pie Cookies

Makes 12 Bites/Squares

Ingredients:

• 1 Cup Pecans
• 1/2 Cup Pitted Dates
• 1 Tsp Cinnamon
• 1/4 Tbsp Vanilla Extract

Directions:

1. Using your large food processor bowl and blade process all ingredients until dough like consistency with visible chunks of nut.
2. Roll into cookie dough balls.
3. Enjoy!
4. Store in the refrigerator or freezer.

Raw Coconut Cream Pie Cookies

Makes 16-18 Balls

Ingredients:

• 1/2 Cup Shredded Coconut + Extra for Topping
• 1 Cup Raw Cashews
• 1 Cup Pitted Dates
• 2 Tbsp Water (only if your dates are dry and crust isn’t sticking together)
• 1 Tsp Vanilla Extract

Directions:

1. Using your large food processor bowl and blade process all ingredients until dough like consistency with visible chunks of nut.
2. Roll into cookie dough balls.
3. Enjoy!
4. Store in the refrigerator or freezer.

Chocolate Cookie Balls

DAMY Members: Any truffle, ball or cookie that contains chocolate chips or is chocolate covered is considered a treat at 4 balls per serving.

All other balls can be used as a meal 2 snack at 2-3 balls per serving.

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here.

Connect with Amy on Twitter @damyhealth and on Facebook.