side angle view of vegan white chocolate truffles on a plate.

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Vegan White chocolate truffles are a delectable, no-bake treat made with simple, wholesome ingredients and perfect for a snack or dessert!


  • 4 oz raw cacao butter, melted
  • 1 cup raw cashews, soaked 2 hours and drained
  • 7 medjool dates, pitted
  • 1 vanilla bean, seeds scraped (optional)
  • 1 teaspoon vanilla extract
  • dash of himalayan salt
  • 1/3 cup goji berries

For rolling

  • 1/41/3 cup shaved cacao butter or unsweetened shredded coconut


Melt cacao: Place the raw cacao butter in a small saucepan and heat on the lowest setting. Keep an eye on it while you start putting the rest of the truffles together, swish it around every once in a while. At this low temperature it won’t burn and should melt completely within 5 minutes or so. Once melted, turn off heat and set aside until ready to use. Alternatively, melt in the microwave using 30 second intervals, stirring after each until melted.

Blend: Combine the cashews, dates, vanilla bean seeds, vanilla extract and salt into your food processor/blender and blend until completely combined and you have a smooth consistency. With equipment turned off, slowly add the melted cacao butter and blend again until combined.

Add berries: Transfer truffle mixture into a small bowl, mix in the goji berries.

Chill and roll: Place mixture in the refrigerator for about 30 minutes. Scoop out rounded tablespoons of dough and roll into balls with the palms of your hand, washing hands as needed in between balls. Roll in shaved cacao butter or shredded coconut.

Makes about 14 

Store: Store in an airtight container on the counter for up to one week, refrigerator for up to three weeks or so, or freeze for much longer storage.


If you like you can use 3/4 cup cashews and 1/2 cup shredded coconut.