This week, the talented and fabulous Annie Oliverio is the guest on Jazzy Vegetarian Radio (1PM est Wednesday). We’ll be discussing her excellent new book: Crave, Eat, Heal: Plant-based, Whole-food Recipes to Satisfy Every Appetite. You can listen anytime here:  PHOTOS BY ANNIE OLIVERIO.


Whether you want salty, sweet, spicy, comforting, crunchy, or chocolaty; indulge all your cravings and give your body the nutrition it needs. With these tantalizing plant-based, vegan recipes, like Creamy Thai Carrot Coconut Soup and Chocolate-coated Key Lime Coconut Creme Pie, popular blogger and food photographer Annie Oliverio teaches you how to train your body to want healthy options, while feeding your appetite, and satisfying your cravings-all at the same time.


I am so honored that Annie included a few of my recipes in the book! I adore truffles (and have created many truffle recipes), but this one is especially inviting. If you’re in need of a fuss-free, healthy dessert that will impress guests, look no further. This simple, yet decadent-tasting treat is for just such an occasion. 



Makes ~10 


8 large Medjool dates, pitted

¼ cup raw cashews

3 heaping tablespoons chopped walnuts

2 tablespoons unsweetened shredded dried coconut

2 tablespoons unsweetened cocoa powder



Line a small baking sheet with unbleached parchment paper.

Put the dates, cashews, walnuts, and coconut in a high-speed blender and process to the consistency of soft dough. Transfer the date mixture to a medium bowl. Spoon out a heaping tablespoon of the date mixture, and roll it into a ball. Put the cocoa powder in a small bowl. Roll each truffle in the cocoa powder until coated and place on the prepared sheet.

Refrigerate for 1 hour. Covered tightly and stored in the refrigerator, leftover truffles will keep for about 3 days.

Recipe reprinted with permission from Ann Oliverio and Front Table Books.

Listen to the show anytime here: