Fat Does Not Make You Fat! This is the title of a post of a fellow Dubai food blog Bon Appetit! It is a beautiful summary of why fat is an important part of everyone’s diet. It explains in simple terms what it does to your metabolism. She discusses the health benefits of common fats. A worthy and eye-opening read!!

One fact that I wasn’t quite aware of before is that the fat in your foods “triggers the brain to recognize that you are full, once you’ve eaten a certain amount of fat then it sets off a chain reaction that tells your body to stop eating. Carbs and protein do not have the same effect which is how you can easily overeat them, particularly carbs.” When I read this I saw myself shoveling bowl after bowl of pasta for dinner, wondering where all the hunger comes from! It wasn’t hunger. There was just no-one to tell my brain that I was full.

Of course it is important which oils and fats you put into your body and that moderation is still the key. I love the vegetarian, vegan and raw cuisine as it incorporates lots of healthy and natural fats in a very natural way. Many dishes contains nuts and seeds, naturally oily foods are standard ingredients.
Now here is my contribution to an “Eat Your Healthy Fat” diet. Raw and vegan truffles that contain ground almonds, raw avocado, cocoa powder and low GI dried apricots. These truffles are full of good fats and do not overindulge in natural sugars. They work just the way they should by telling the brain when you had enough. I promise you will not overeat on these, but savor those few with full relish.

1/2 cup ground almonds
1/4 cup chopped dried apricots
2 tablespoons unsweetened cocoa powder + more for coating
1/4 teaspoon ground cardamom
2 tablespoons agave syrup or honey
1/2 ripe avocado
Yields 15-18

Combine almonds, apricots, cocoa powder and cardamom in a food processor. Blend until it becomes a fine meal. Add syrup and avocado and blend again until well combined.
Form balls (size of the walnut) from the batter. Roll each ball in cocoa powder for coating.
Keep in airtight container in the fridge for up to three days. Freezes well.


  1. That looks so good. I’m saving this for christmas. It is a great recipe.

  2. These truffles look good.
    I read once about a guy who lost a lot of weight by eating a tablespoon of olive oil before every meal to trigger that sensation of fullness.

    I would not mind having a few truffles with all my meals to encourage me to eat less.


  3. What an interesting recipe for truffles. Sounds great though! Almost mediterranean like? And healthy too!!
    Would you mind checking out my blog? 😀 ajscookingsecrets.blogspot.com

  4. wow, this is fascinating…would never have thought to include avocado! How did you think up of this one?! A truffle making class is in order 😉

  5. HI Anja, Just wanted to let you know I love your blog and the recipes you post. I have made many of your recipes in the last couple of weeks and everyone has turned out really well and tastes delicious. Your blog has given me new interest and inspiration in cooking. Thanks so much!!

  6. Hi Anja 🙂 I’d just like to let you know that I really love your blog, you have so many inspiring and delicious recipes 🙂 Thanks for blogging them!
    Anyway, I finally made these truffles! And wow, yummy! They’re delicious! What a great idea to use avocado 🙂 I’d never seen that before

    Kind regards Anja

  7. Hi Anja!
    I made these truffles over the weekend. The “dough” was very sticky and a little hard to work but the truffles were amazingly decadent and delicious. I was wondering, were your truffles equally wet/sticky before you rolled them on to the cocoa powder?


  8. Karen,
    I must say, the dough was good to work with due to ground almonds and apricots. They gave it some solids while the mashed avocado and the syrup gave it some liquid. The dough was overall a little softer than other truffles I have made, but not to an extent where it became difficult to work with. Was it too sweet sticky or what sort of stickiness did you get?

  9. Hi Anja-

    The dough was definitely on the wetter/stickier side. I didn’t pack in the ground almonds into the measuring cup. Do you think that could have been the problem?


  10. These were a great consistency (chilling the dough helped with rolling), but as much as I like cardomum I wasn’t fond of it here. Even so, they were very good.
    I’m trying some change ups now: dried cherries instead of apricots a bit of bourbon and a bit more. Chocolate. Dough is a little sticky, but REALLY tasty.

  11. Hi Anja,
    I love your blog. I made 2 batches of truffles yesterday: one with ground almonds as per your recipe, one with ground hazelnuts to give it a bit of Nutella taste. Both were delicious but the hazelnuts one was more successful that the almonds one. As hazelnuts have a higher content of fat, I slightly reduced the quantity of avocado. Give it a go!

  12. This was just great! I thought the combination of ingredients to be a little weird, but I had (just) exactly enough of every ingredient, so I thought I would give it a go.
    Yes, it was a bit sticky to work with, but I put it in the fridge for half an hour after mixing, and then you still have to work quickly – I sprayed my hands with cooking spray a few times.
    I rolled half in cocoa, and the other half in splittered almonds.
    Next time I’ll try some with cranberries, and roll it in coconut.
    Thanks Anja, I would never have thought of this myself!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.