Sea Buckthorn Truffles
These immunity booster truffles are little no-bake bites made from sea buckthorn berries, golden raisins, and walnuts, rolled into balls and drizzled with dark chocolate. They come together in one blender, set in the freezer, and give you a naturally sweet, antioxidant-rich treat that tastes like dessert but leans on some of the most vitamin-C-packed berries you can find. Make them when the cold season is creeping in and you want something cozy that also does your body a favor.
My little sea buckthorn ritual
I always have sea buckthorn berries in the freezer. I use them in juices, smoothies, desserts and especially as flu treatment. Every year, I make myself a jar of sea-buckthorn berries and honey, take one tablespoon each day, and it has helped me so far keep the colds away. When the cold season is near, I lean even harder on this little pantry of immune-friendly staples, and these truffles are how I turn that habit into something my whole family actually looks forward to eating.
What goes into these truffles
The ingredient list is short and every item pulls its weight. Here is what each one brings:
- Sea buckthorn berries (fresh or frozen) are the star. They are tart, bright orange, and famously rich in vitamin C, which is exactly why they land in so many cold-season remedies. Frozen works perfectly here, so keep a bag on hand.
- Golden raisins are the natural sweetener and the glue. Their stickiness is what lets the paste hold together into balls without any binder.
- Walnuts add healthy fats, a little structure, and a soft, earthy background that balances the tartness of the berries.
- Honey, agave, or maple syrup rounds out the sweetness. Just one teaspoon is enough. If you want these fully plant-based, reach for agave or maple syrup instead of honey.
- Turmeric powder brings a warm, golden note and pairs beautifully with the tart berries.
- Sea buckthorn berry powder is optional but boosts the flavor and color if you have it.
- Coconut oil and dark chocolate make the glaze. The coconut oil thins the chocolate so it drizzles smoothly and sets firm once chilled.
How to get them just right
The whole thing is easy, but a few small moves make the difference between a sticky mess and clean, rollable truffles.
- Blend to a paste, not a puree. You want the mixture thick enough to hold a shape. If it looks too wet, add a few more raisins or walnuts to firm it up.
- Chill the paste before rolling. Popping the paste in the freezer while you melt the chocolate makes it far less sticky and much easier to shape into balls.
- Melt the chocolate gently. Use a bain-marie (a bowl set over simmering water) so the chocolate never scorches. Stir in the coconut oil until glossy and smooth.
- Work quickly with the glaze. The chocolate firms up fast once it hits the cold truffles, so drizzle while everything is still fluid.
Why the freezer step matters
Since there is no baking and no dates or nut butter to bind things, the cold is doing the structural work here. Chilling the paste firms up the coconut oil and the natural sugars in the raisins, so the balls hold their shape instead of slumping. That same chill sets the chocolate drizzle into a crisp shell in about 30 minutes. Skip the freezer time and you will have soft, sticky truffles that are hard to handle, so do not rush it.
Storing them and more truffles to try
Because of the coconut oil and chocolate, these truffles are happiest cold. Keep them in an airtight container in the fridge for up to a week, or in the freezer for up to a couple of months. If you freeze them, let them sit at room temperature for a few minutes before serving so the chocolate softens just enough to bite through cleanly. They make a lovely little grab-and-go treat for the whole week.
If you fall for the no-bake truffle format the way I have, there are plenty more to explore. Try my raw almond chocolate truffles or these ultra-simple creamiest raw chocolate truffles ever for a classic cocoa fix. For something more unexpected, the raw exotic avocado truffles and the protein-packed carob and hemp power truffles are both favorites. You can also browse my full collection of truffles and protein balls for even more ideas.
If you make these immunity booster truffles, I would love to know how they turned out. Leave a star rating and drop a comment below to tell me whether you went the honey or maple route, and if you added the sea buckthorn powder for extra punch.
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Sea Buckthorn Truffles
Ingredients
Truffles:
- 3 Tbsps sea buckthorn berries fresh or frozen
- 5 Tbsps golden raisins
- 3 Tbsps walnuts
- 1 tsp honey or agave, or maple syrup
- ½ tsp turmeric powder
- 1 tsp sea buckthorn berries powder optional
Chocolate Glaze:
- 1 Tbsp coconut oil
- 50 g dark chocolate
Instructions
- Add all truffle ingredients to a blender and blend well until a paste forms.
- Place the paste in the freezer until the chocolate glaze is ready.
- Chop the dark chocolate and place it in a bowl. Add the coconut oil and melt them together in a bain-marie.
- Take the paste out of the freezer and start forming the balls.
- Place them on a tray lined with parchment paper.
- Drizzle the chocolate on top.
- Put the tray in the freezer for 30 minutes, then serve.
Notes
Frequently Asked Questions
They are no-bake truffles made from blended sea buckthorn berries, golden raisins, and walnuts, sweetened lightly and drizzled with dark chocolate. Sea buckthorn berries are prized for being rich in vitamin C, which is why these little bites are popular during cold season. They set in the freezer and taste like a naturally sweet dessert.
The recipe as written uses honey, which makes it vegetarian rather than vegan. To make them fully plant-based, simply swap the honey for agave or maple syrup, both of which are listed as options. Everything else in the recipe is already plant-based.
Yes, frozen sea buckthorn berries work perfectly in this recipe. I keep a bag in my freezer year-round and use them straight from frozen. There is no need to thaw them first, since everything goes into the blender together.
Store them in an airtight container in the fridge for up to a week, or in the freezer for up to a couple of months. Because of the coconut oil and chocolate glaze, they stay firmest when kept cold. If frozen, let them sit at room temperature for a few minutes before eating.
No, the powder is optional. The fresh or frozen berries provide the main flavor and color on their own. Adding a teaspoon of sea buckthorn powder simply intensifies the tartness and the bright orange color if you happen to have it.
Chilling the paste firms up the coconut oil and the natural sugars from the raisins, which makes the mixture much less sticky and far easier to shape into balls. The freezer also sets the chocolate drizzle into a firm shell in about 30 minutes. Skipping this step leaves you with soft truffles that are hard to handle.
Great recipe! My kid loved these too!
Awesome! So happy to hear this! Thanks, Anne!