These easy-to-make truffles combine the natural sweetness of unrefined sugar and dates with rich pecans and loads of fresh mint.

Carob Mint Truffles, yields 20 small truffles


  • 3/4 cup raw pecans
  • 1 cup deseeded fresh Medjool dates, halved
  • ¼ cup raw organic carob powder
  • ¼ to 3/8 teaspoon sea salt
  • 2 teaspoons Alter Eco Mascobado unrefined cane sugar
  • 1 teaspoon coconut oil
  • 30 to 40 fresh mint leaves


  1. Place nuts in food processor and grind to a chunky consistency, being careful not to over blend. Add remaining ingredients and blend to fully incorporate.
  2. Using hands, roll mixture into small truffles, roughly 1 inch in diameter.
  3. Place truffles in a freezer for about 1 hour or refrigerate until they harden. Remove and enjoy!