Introduction

These chocolate-covered date and almond truffles are a delightful blend of rich, sweet dates, crunchy nuts, and smooth chocolate. They make a perfect bite-sized treat for any occasion, combining natural ingredients with indulgent flavors.

The image shows a white plate with a soft wave edge filled with dark chocolate-covered round treats, arranged in about three uneven rows. Each treat is glossy with swirled tops sprinkled with small shiny flakes of salt. The plate is lined with crinkled tan parchment paper, and roasted whole almonds are scattered evenly between the chocolates. One chocolate is bitten, revealing a dark, textured inside. The setting rests on a white marbled background with part of a white cloth visible at the bottom right edge. photo taken with an iphone --ar 4:5 --v 7

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)
optional: 1/2 teaspoon vegetable oil or coconut oil
optional for garnish: flaky sea salt

Instructions

Step 1: Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: In a food processor, combine the pitted and soaked dates, vanilla extract, cocoa powder, almonds, and sunflower seeds. Pulse until a moist dough forms, about one to two minutes. If the mixture feels too dry or crumbly, add a teaspoon of warm water and blend again.
Step 3: Roll the mixture into 1-tablespoon-sized balls and place them on the prepared baking sheet. Set aside while you melt the chocolate.
Step 4: Melt the chocolate using a double boiler or microwave. For the microwave method, place the chocolate and optional oil in a medium heat-proof bowl and heat in 20-second increments, stirring after each until smooth and fully melted.
Step 5: Using a fork or dipping tool, submerge each truffle ball in the melted chocolate and swirl to coat. Lift out and gently tap to remove excess chocolate. Slide the truffle off the fork onto a lined plate or baking sheet. If desired, sprinkle with flaky sea salt while the chocolate is still wet.
Step 6: Refrigerate the coated truffles for at least 30 minutes to allow the chocolate to set.

Tips & Variations

Use raw or unsalted almonds if you prefer to control the saltiness; adjust salt accordingly when garnishing.
Add a pinch of cinnamon or chili powder to the truffle mixture for a spicy twist.
Substitute sunflower seeds with pumpkin seeds or walnuts for a different flavor profile.
If you don’t have a food processor, finely chop the nuts and mash the dates by hand until you form a sticky mixture.

Storage

Store the truffles in an airtight container in the refrigerator, layering parchment or wax paper between them to prevent sticking. They will keep fresh for up to 10 days. To serve, bring to room temperature for a few minutes or enjoy chilled. Reheating is not recommended as it may affect the texture of the chocolate coating.

How to Serve

A white fluted plate holds a single layer of round, dark chocolate truffles with a shiny, slightly textured surface and small flakes of sea salt on top, all resting on crinkled brown parchment paper. To the top left and right of the plate, two small white bowls contain coarse sea salt and whole roasted almonds, respectively. A woman's hand is holding one truffle near the right edge of the plate, showing a bite revealing a dark, rich filling inside. The scene is set on a white marbled surface with a light cloth partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates?

Yes, you can substitute Medjool dates with other soft varieties like Deglet Noor, but Medjool dates are preferred for their natural sweetness and softness, which help create a smooth dough.

Is it necessary to soak the dates?

Soaking the dates in warm water softens them, making it easier to blend into a smooth dough and ensures better texture for the truffles. If your dates are very soft, you can skip this step.