Recipes » Desserts » Adzuki and Hazelnut Truffles
T. Colin Campbell Center for Nutrition Studies


  • 1 cup cooked adzuki beans, drained and cooled
  • 1 cup pitted dates
  • 1 cup hazelnuts
  • 2 Tbsp cacao powder
  • 1 Tbsp vanilla extract
  • Pinch of sea salt


  • 1. Soak the dates in hot water for 30 minutes or until soft. Drain and set aside.
  • 2. Toast the hazelnuts in a saucepan or in the oven on low heat. Once cooled, chop the hazelnuts in a food processor or with a knife. Set aside.
  • 3. Using an immersion or regular blender, process the adzuki beans with the dates, ¾ cup of the chopped hazelnuts, cocoa, vanilla, and sea salt until smooth. You may need to add 1 tsp of water for the mixture to come together.
  • 4. With moistened hands, roll the mixture into 12 balls to form the truffles.
  • 5. Coat truffles with the remaining crushed hazelnuts.
  • 6. Refrigerate at least 30 minutes before serving.

Cooking Tips

  • 1. Instead of making balls, you can form squares. To do this, place parchment paper in a square or rectangular mold, spread the dough evenly in the pan, sprinkle with crushed hazelnuts, and refrigerate for 30 minutes. Cut into squares.
  • 2. Store in the refrigerator for 3 days or freeze.

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