Hemp Seed Energy Truffles

One-bowl, no-bake energy truffles with hemp seeds, dates, oat flour, and nut butter. Ready in 15 minutes, no equipment beyond a food processor.

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Prep Time 15

Total Time 35

Servings: 18 truffles

Calories: 105

250 g (about 12 large) medjool dates, pitted soft and fresh - soak in warm water 10 min if dry
80 g hulled hemp seeds (hemp hearts) plus extra 30 g for rolling
90 g (3 tbsp) almond butter (smooth) or peanut butter, or sunflower seed butter for nut-free
60 g oat flour use certified gluten-free oat flour if needed
25 g (3 tbsp) raw cacao powder or unsweetened cocoa powder
1 tsp vanilla extract
1 pinch fine sea salt
1 to 2 tbsp water only if dough is too dry to come together

Add the pitted medjool dates to a food processor and blend on high for about 60 seconds until a smooth, sticky paste forms that pulls away from the sides.
Add the almond butter, cacao powder, vanilla extract, and sea salt. Blend again until fully combined, about 30 seconds.
Add the oat flour and 80 g hemp seeds. Pulse 8 to 10 times until a thick dough forms. It should hold its shape when pressed between two fingers. If it's crumbly, add water one tablespoon at a time and pulse again.
Transfer the dough to a bowl and refrigerate for 20 minutes. This makes rolling much easier.
Spread the remaining 30 g hemp seeds onto a flat plate. Use a 1 tbsp cookie scoop to portion the dough, then roll each piece between your palms into a smooth ball. Roll each ball in hemp seeds and press gently so they adhere.
Place finished truffles on a parchment-lined sheet pan. Refrigerate for at least 15 minutes before serving to firm up. Store in an airtight container in the fridge.

The dough keeps in the fridge (unrolled) for up to 3 days, so you can roll fresh batches as needed rather than all at once.