Step away from the sugary treats this year and make this brain-healthy treat for your valentine ANY time of year and celebrate brain health. These truffles are sweetened with dates only, are chock-full of healthful polyunsaturated fats, and are oh so delicious!

Brain-Loving Walnut Chocolate Truffles

Yield: 5-6

Brain-Loving Walnut Chocolate Truffles


  • 1 cup raw walnuts
  • 2 Tbsp cacao powder or unsweetened cocoa powder
  • A pinch of sea salt
  • 5 large medjool dates, pitted (6 if they are small)
  • 1/2 cup sugar-free and dairy free chocolate (such as Lily’s 70% Extra Dark Chocolate, stevia sweetened)
  • 1-2 teaspoon almond milk
  • Toppings:
  • cacao nibs
  • Freeze-dried raspberry
  • Cacao or cocoa powder


  1. Place the walnuts in a food processor or high speed blender. Pulse them until they are processed into a meal. Remove the walnut meal in a dish and set aside.
  2. Now place the dates in the food processor. Process the dates until small bit are formed and the dates form a ball. Stop the processor and add the cacao or cocoa, the salt and half of the walnut meals. Pulse until mixed together (the date ball will disperse into a soft dough). Continue adding the walnut meal little by little until the dough gets more formed, and when you pick it, it sticks together. You may not need all the walnut meal.
  3. Once you have a dough, scoop out about 1 tablespoon in the palm of your hand. Gently roll into a ball. Don't hold it for a long time because the dough will warm up in your palms and fall apart. Place it on parchment paper on a baking sheet. Place the sheet in the freezer to firm them up.
  4. While the truffles chill in the freezer, melt the chocolate in a double boiler or in the microwave in 10 second increments. Be careful not to overheat. Once melted, stir in almond milk to help the chocolate thin. This will make it easier to coat the truffles.
  5. Remove truffles from freezer. Hold the truffle on top of a fork, and dip each one into the melted chocolate. Tap away excess chocolate and place on the parchment paper again.
  6. Top with either cacao nibs or roll them in a bowl of crushed freeze-dried raspberries.
  7. Repeat for all the truffles. Allow the chocolate to set at room temperature. They are best enjoyed at room temperature. Store leftovers in refrigerator for a week. These can be stored for longer if frozen.

Mind Kind recipes are developed by Dr. Ayesha Sherzai, a practicing neurologist with a culinary and nutrition background. Each recipe is crafted to provide optimum taste, convenience, and brain health benefits.

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