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Hazelnut truffles w/ goji berries // GF + raw + vegan

When Jodi isn’t waiting for Bradley Cooper to send her flowers (and now she doesn’t want them because she has Michael, her husband), she makes amazing food in her kitchen.

For example, like this recipe. Can’t you just taste the flavors by looking at the vibrant colors? We just HAD to have it!

Jodi had originally made it for Valentine’s Day, but we all know it doesn’t have to be Valentine’s Day to enjoy a few trufles her and there :).

Go check out whatscookinggoodlooking for more of Jodi’s good looking cooking!

“Nothing says “I love you” like homemade chocolate truffle rolled in a powerful aphrodisiac. Yes you heard me correctly. Goji berries are known in Asian herbalism not only for their high antioxidant content, but also for their aphrodisiac qualities.

Every single ingredient in this truffle is a super ingredient with superpowers. Cacao, cinnamon, coconut oil, and hazelnuts are all great for us, especially when consumed raw. 

I cannot think of a better gift than a homemade truffle that is as chocolatey and tasty as it is good for you”. – Jodi, what’


around 15-20 truffles


  • 1 cup of hazelnuts
  • 12 Medjool dates, pitted
  • 2 tablespoons of coconut oil
  • 1/3 cup of cacao powder
  • 1/2 teaspoon of cinnamon
  • a small pinch of salt
  • 1/4-1/3 cup of dried goji berries (other optional toppings include: coconut shavings, any other toasted nut, cocoa powder)

RN goji berries


  • Pre-heat the oven to 350º.
  • Toast the hazelnuts on a baking sheet for 20 minutes. Allow them to cool slightly. Then, remove the skins. I like to do this by rolling them between my hands. I find they come off fairly easily this way, but for the more stubborn ones I just scratch off the remaining skin.
  • Then place the peeled, toasted hazelnuts into a food processor and pulse until they are a fine consistency.
  • While the food processor is running, add in the dates one at a time. Then, add the remaining ingredients: coconut oil, cacao power, cinnamon, and salt and pulse until everything is combined. The mixture should be slighty sticky, but holding together.
  • Place the mixture in a bowl and refrigerate for 20 minutes – 1hour.
  • During this time, make the goji berry crumble. Place the dried goji berries in a food processor and pulse until they are a fine consistency. Place the crumble on a small, flat plate.
  • Form the truffles between your hand by rolling them between your palms. They should be about the diameter of a quarter, maybe slightly larger. Then, roll the truffle in the goji berry crumble. You can also alternate and coat them in different toppings if you like.
  • Refrigerate again for at least an hour before serving. You can also make these ahead of time and freeze them if you prefer. Just be sure to defrost slightly before serving.