Chocolate Date Truffles Recipe
Introduction
These Chocolate Date Truffles are a deliciously rich and naturally sweet treat perfect for satisfying your chocolate cravings. Made with simple, wholesome ingredients, they offer a delightful chewy texture and a hint of nutty crunch. Ideal for a quick snack or elegant dessert!
Ingredients
- 2 cups (about 12 ounces) pitted Medjool dates
- 4 tablespoons cocoa powder
- 2 tablespoons coconut oil (refrigerated or solid at room temperature)
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon coarse kosher salt
- 2 ounces dark chocolate, finely chopped
- 1/4 cup cocoa powder (for coating)
- 1/4 cup finely chopped roasted pistachios (for coating)
Instructions
- Step 1: Place the dates in a medium bowl and pour enough warm water over them to fully submerge. Let soak for about 15 minutes until the dates soften.
- Step 2: Drain the dates and transfer them to a food processor. Add the cocoa powder, coconut oil, vanilla extract, and salt. Blend until a smooth, sticky paste forms, about 1 minute. Scrape down the sides and blend a few more seconds. Add the chopped dark chocolate and pulse to distribute evenly.
- Step 3: Transfer the mixture to a clean bowl and refrigerate uncovered for 20 minutes.
- Step 4: Using a 1-tablespoon cookie scooper, scoop the paste onto a half-size baking sheet lined with parchment paper, spacing mounds about two inches apart.
- Step 5: Refrigerate the baking sheet for 20 minutes to firm up the mounds.
- Step 6: Place the 1/4 cup cocoa powder and chopped pistachios in separate shallow bowls. Remove the baking sheet from the refrigerator.
- Step 7: Roll each mound into a ball with your hands, then coat it in either cocoa powder or chopped pistachios. Place each coated truffle into a mini cupcake liner on a serving platter.
- Step 8: Chill the assembled truffles in the refrigerator for about 1 hour before serving. They will remain soft but hold their shape.
- Step 9: Store leftover truffles in an airtight container in the refrigerator for up to 1 week.
Tips & Variations
- Use different nuts like almonds or pecans instead of pistachios for variety.
- If dates are too dry, soak them a bit longer for a smoother paste.
- For a richer flavor, try using bittersweet chocolate instead of dark chocolate.
- Roll truffles in shredded coconut or powdered sugar for a different coating.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy, remove from the fridge about 10 minutes before serving to soften slightly. These truffles do not freeze well due to their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of dates?
Medjool dates are preferred for their natural sweetness and softness, but you can use other pitted dates if you soak them properly to soften before blending.
Are these truffles vegan?
Yes, this recipe is vegan as it uses coconut oil and dark chocolate without any animal products. Just make sure your chocolate is vegan-certified if needed.
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Chocolate Date Truffles Recipe
- Total Time: 1 hour 55 minutes
- Yield: About 24 truffles 1x
- Diet: Vegan
Description
Delicious and healthy Chocolate Date Truffles made with Medjool dates, cocoa powder, and dark chocolate. These no-bake, naturally sweetened treats are rolled in cocoa powder and chopped pistachios for an elegant finish. Perfect for a guilt-free dessert or snack.
Ingredients
Main Ingredients
- 2 cups (about 12 ounces) pitted Medjool dates
- 4 tablespoons cocoa powder
- 2 tablespoons coconut oil (refrigerated or solid at room temperature)
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon coarse kosher salt
- 2 ounces dark chocolate, finely chopped
Coating
- 1/4 cup cocoa powder
- 1/4 cup finely chopped roasted pistachios
Instructions
- Soak Dates: Place the pitted Medjool dates in a medium bowl and pour enough warm water over them to submerge completely. Let them soak for about 15 minutes until softened.
- Blend Ingredients: Drain the dates and transfer to a food processor. Add 4 tablespoons cocoa powder, 2 tablespoons solid coconut oil, 1/8 teaspoon vanilla extract, and 1/8 teaspoon coarse kosher salt. Blend for about 1 minute until a smooth, sticky paste forms, scraping down sides as needed. Add finely chopped dark chocolate and pulse a few times to evenly distribute.
- Chill Mixture: Transfer the chocolate date paste to a clean bowl and refrigerate uncovered for 20 minutes to firm up slightly.
- Shape Truffles: Using a 1-tablespoon cookie scooper, scoop out the paste onto a parchment-lined half-size baking sheet, spacing mounds about 2 inches apart.
- Refrigerate Mounds: Chill the mounds in the refrigerator for about 20 minutes until slightly firm.
- Prepare Coating Bowls: Place cocoa powder in one shallow bowl and chopped roasted pistachios in another shallow bowl. Remove the baking sheet from refrigerator.
- Coat Truffles: Roll each mound between your palms into a ball, then roll in cocoa powder or chopped pistachios to fully coat. Place each coated truffle in a mini cupcake liner on a serving plate.
- Final Chill: Refrigerate the assembled truffles for about 1 hour before serving to set. Truffles will be soft but firm enough to handle.
- Storage: Store truffles in an airtight container in the refrigerator for up to 1 week.
Notes
- Use soft Medjool dates for best texture and natural sweetness.
- Make sure coconut oil is solid or refrigerated to help the truffles firm up.
- Dark chocolate adds richness and texture; choose high-quality chocolate with 70% cocoa or higher.
- Roll half the truffles in cocoa powder and the other half in pistachios for variety and presentation.
- These truffles are naturally gluten-free and vegan.
- Keep refrigerated to maintain firmness and freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Chocolate Date Truffles, Healthy Dessert, No-Bake, Vegan Truffles, Date Chocolate Bites, Gluten-Free Dessert
