Breakfast Power Truffles

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  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 15 servings
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1 cup rolled oats

1/2 cup almonds 

1/2 cup chia seeds 

1/2 cup cocoa nibs or 1/2 cup cocoa powder 

1/2 cup pepitas 

1/2 cup ground coconut flour or unsweetened shredded coconut, plus more as needed 

1 teaspoon kosher salt or sea salt, such as Celtic 

1 cup Medjool dates, pitted 

1 cup creamy natural peanut butter

3 tablespoons honey or maple syrup 


  1. Pulse the oats, almonds, chia seeds, cocoa nibs and pepitas in your food processor and process until finely ground. Add the coconut flour and salt and pulse again to combine. Add the dates, peanut butter and honey and process until it is combined into a thick paste. If the mixture is still wet, add coconut flour as needed.
  2. Scrape the mixture onto a baking sheet and use your hands to roll it into round balls, about 2 tablespoons each. If desired, roll each truffle in coconut flour. Chill for 1 hour before transferring to an airtight container. The truffles can be refrigerated or frozen for up to 2 months. 

Cook’s Note

Be sure to use dates that are plump and moist. You can also substitute the dates with dried apricots or figs that have been soaked in hot water for 15 minutes.

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