Rose Truffles

Roses and chocolates. Two of the most popular gifts people share on St. Valentine’s Day. Why not combine the two in one deliciously tempting creative confection. The floral aftertaste against bittersweet chocolate of Raw Rose Truffles is just fantastic. The bitterness of raw cacao opens the senses. The inner core is rather sweet and offers a very sensual surprise. The exotic flavor combination makes you crave more.


Raw Rose Truffles, Made here with Valentine’s Day in mind, though these truffles can be enjoyed anytime of the year -in Summer they can be made with fresh Rose petals from the garden. 


For the Rose Petal Filling 

  • 3 Tbsp dried, crushed edible rose petals plus 1 Tbsp for garnish
  • 1-2 Tbsp organic rose-water
  • 1 Tbsp filtered water
  • 3 Tbsp raw honey
  • 1 Tbsp date paste
  • 1 Tbsp melted organic & fair trade cacao butter
  • 2 drops food-grade essential rose oil (optional)
  • 1/3-1/2 tsp hot chili flakes
  • 1 Tbsp organic almond meal
  • pinch pink Himalayan salt

For The Truffles

  • 12 Medjool dates, pitted
  • 1 1/2-2 cups filtered water for soaking
  • 1/2 cup melted organic & fair trade raw cocoa butter
  • 1 cup organic & fair trade cacao
  • 1/2 cup organic almond meal
  • 2-3 Tbsp raw honey
  • 1/4 tsp pink Himalayan salt
  • 1/4 tsp organic vanilla extract
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves


  • Place the crushed rose petals in a small bowl. Add water and rose-water and mix well. Cover the bowl and place it in the fridge to soak overnight.
  • Wash the dates and place them in a bowl. Pour enough filtered water to cover all the dates. Set aside -or you can put the bowl in the fridge to soak overnight.
  • Next day, put the soft and plump dates into a food processor and process until you get a smooth date paste. Make sure before processing that all the pits are removed. Add some of the soaking water if the paste is too thick. Reserve the remaining water for later use. Transfer the date paste into a large bowl. Set aside.
  • Transfer the soaked rose petals into a mortar. Add all the other ingredients and turn it into paste using a pestle. If necessary you can add more that the suggested tablespoon of date paste. Mix and make sure that all the ingredients are well combined. The rose petal filling should not be too watery. Adjust by adding a bit more almond meal.
  • Now, add melted cacao butter to the date paste in the large bowl and mix well. Add raw cacao and mix again until all the ingredients are well combined.
  • Add honey, salt and spices. Mix well.
  • Add almond meal and mix until you receive a thick dough. If the chocolate dough is too thick, add a bit of the water in which the dates have been soaked.
  • To make the truffles take 1 Tbsp of chocolate dough and roll it between your palms. Place the ready-made chocolate balls on a platter. You should be able to make 16 truffles. Leave some dough for the final touch.
  • One by one, hold each chocolate ball and carefully make a hole in the center using a finger. Take a small amount of the rose petal mass and gently fill the hole. Take enough chocolate dough to close the opening and gently roll the truffle into shape. Set on a platter.
  • Once all truffles are made, garnish each with crushed rose petals and place them in paper candy cups for that final touch of elegance. Chill for at least 2-3 hours or leave them in the fridge overnight. A labor of Love. Best enjoyed in the company of your loved one!


Homemade truffles taste best when all the flavors have had enough time to thoroughly fuse.

Many additional powdered spices can be used in this dark chocolate truffle recipe -Ginger, Cayenne, and Saffron are just a few more ideas. Orange zest or Coconut can also be added to the truffles themselves or even used to roll the truffles in, for more complex flavor, texture, beauty.

Put your truffles in a container with a lid and keep in the fridge at all times to preserve freshness and prevent spoilage.