Chocolate Covered Date Truffles
These chocolate covered date truffles are a decadent yet healthy treat. Made with natural sweetness from dates, crunchy almonds, and rich dark chocolate, they’re a perfect no-bake dessert.
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
- 1/2 teaspoon vegetable oil or coconut oil Optional
- for garnish flaky sea salt Optional
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set it aside.
- In a food processor, combine the soaked dates, vanilla extract, cocoa powder, almonds, and sunflower seeds. Blend until a moist dough forms. If the dough is dry, add a teaspoon of warm water.
- Scoop 1-tablespoon portions of dough, roll into balls, and place them on the prepared baking sheet.
- Melt the chocolate using a double boiler or microwave in 20-second increments. Stir until fully smooth. Add oil for a silkier coating, if desired.
- Dip each truffle ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift it out, tap off the excess, and place it back onto the baking sheet.
- Sprinkle flaky sea salt on top of the truffles while the chocolate is still wet.
- Refrigerate the truffles for at least 30 minutes until the chocolate sets. Store in an airtight container in the fridge for up to 10 days.
Notes
Ingredient Substitutions: You can use raw cashews or pepitas instead of sunflower seeds, or swap almonds for walnuts if desired. Coconut oil is a great alternative to vegetable oil for melting chocolate if you're looking for an extra touch of richness.