Chocolate-Covered Date & Almond Truffles Recipe
These Chocolate-Covered Date & Almond Truffles are rich, naturally sweet treats made with Medjool dates, roasted almonds, sunflower seeds, and coated in decadent semi-sweet chocolate. Easy to prepare and no baking required, these truffles offer a delightful combination of chewy, nutty, and chocolaty textures perfect for a healthy dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 20 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Truffle Mixture
- 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
Chocolate Coating
- 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars)
- Optional: 1/2 teaspoon vegetable oil or coconut oil
Garnish
- Optional: flaky sea salt
Instructions
- Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set it aside for placing the truffles once formed.
- Make the truffle mixture: Place pitted and soaked dates, vanilla extract, cocoa powder, roasted almonds, and raw sunflower seeds into a food processor. Blend or pulse until a moist dough forms, which takes about a minute or two. If the dough is too dry or crumbly, add a teaspoon of warm water to achieve the right consistency.
- Form truffle balls: Once the dough is ready, roll it into 1-tablespoon-sized balls and place them evenly spaced onto the prepared baking sheet.
- Melt the chocolate: Melt the chopped chocolate using either a double boiler or microwave. For the microwave, combine chocolate and optional oil in a medium heat-proof bowl or a deep glass measuring cup. Microwave in 20-second increments, stirring after each, until chocolate is fully melted and smooth.
- Coat the truffles in chocolate: Dip one ball at a time into the melted chocolate, swirling to coat completely. Lift it out with a fork or dipping tool, allowing excess chocolate to drip off by tapping gently on the bowl’s edge. Use a toothpick to slide the truffle off onto a lined plate or baking sheet. If desired, sprinkle with flaky sea salt while the chocolate is still wet.
- Set the chocolate coating: Refrigerate the coated truffles for at least 30 minutes to allow the chocolate to fully set and harden.
- Store: After the chocolate is set, store the truffles in an airtight container in the refrigerator, layered with parchment or wax paper to prevent sticking, for up to 10 days.
Notes
- Use roasted, salted almonds for added flavor contrast, but you may use unsalted if preferred.
- Raw sunflower seeds add crunch and nutrition but can be substituted with other nuts if desired.
- If the truffle dough feels too dry, add small amounts of warm water to help it hold together.
- Adding a small amount of vegetable or coconut oil while melting chocolate helps achieve a smoother, shinier coating.
- Flaky sea salt is optional but adds a gourmet touch and balances the sweetness.
Keywords: Chocolate truffles, date truffles, almond truffles, healthy desserts, no bake sweets, homemade chocolates, vegan chocolate truffles
