Chocolate-Covered Date Truffles
These chocolate-covered date truffles are the perfect guilt-free indulgence, combining natural sweetness, nutrient-dense ingredients, and rich chocolate flavor. A no-bake treat that's vegan and easy to make!
Ingredients
- 14 Medjool dates (about 300–325g) soaked in warm water for 10 minutes
- 2 teaspoons pure vanilla extract
- 1/4 cup (21g) unsweetened Dutch-process or natural cocoa powder
- 1/2 cup (70g) roasted, salted almonds
- 1/2 cup (70g) raw sunflower seeds
- 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars) For Topping
- 1/2 teaspoon vegetable oil or coconut oil Optional
- flaky sea salt Optional for garnish
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Prepare the truffle base: Add the pitted dates, vanilla extract, cocoa powder, almonds, and sunflower seeds to a food processor. Blend or pulse until a sticky dough forms. If the mixture feels too dry, add a teaspoon of warm water.
- Using your hands, roll the dough into 1-Tablespoon-sized balls and place them onto the prepared baking sheet.
- Melt the chocolate: Place the finely chopped chocolate (and oil, if using) into a heat-proof bowl. Melt in 20-second increments in the microwave, stirring in between, until smooth and glossy.
- Dip the truffles: Submerge each ball into the melted chocolate, ensuring an even coating. Tap off excess chocolate and transfer to the lined baking sheet. If desired, sprinkle with flaky sea salt while the chocolate is still wet.
- Refrigerate the truffles for at least 30 minutes to allow the chocolate to set fully.
Notes
Optional for variations: Replace almonds with a mix of roasted sunflower and pumpkin seeds for nut-free truffles.