Healthy Chocolate-Covered Date & Almond Truffles Recipe
Introduction
These healthy chocolate-covered date and almond truffles combine natural sweetness with rich cocoa and crunchy nuts for a satisfying treat. They’re easy to make, nutrient-packed, and perfect for a guilt-free dessert or snack.
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 it aside.
- Step 2: In a food processor, combine the pitted, soaked dates, vanilla extract, cocoa powder, almonds, and sunflower seeds. Pulse until a moist dough forms, adding a teaspoon of warm water if the mixture is too dry or crumbly.
- Step 3: Roll the dough into 1-tablespoon-sized balls and place them onto the prepared baking sheet.
- Step 4: Melt the chocolate using a double boiler or microwave. If microwaving, place the chocolate and optional oil in a heat-proof bowl and heat in 20-second increments, stirring between each, until smooth and fully melted.
- Step 5: Dip each ball into the melted chocolate, swirl to coat, and lift out with a fork or dipping tool. Let excess chocolate drip off, then transfer the truffle to a lined plate or baking sheet. Sprinkle with flaky sea salt if desired 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
- For a richer flavor, use bittersweet chocolate and consider adding a pinch of cinnamon or chili powder to the truffle mixture.
- If you prefer a nut-free version, substitute almonds with additional sunflower seeds or pumpkin seeds.
- Using roasted, salted almonds adds a nice contrast to the sweetness; unsalted almonds can be used if you prefer less salt.
Storage
Store the truffles in an airtight container in the refrigerator, layering them with parchment or wax paper to prevent sticking. They will keep well for up to 10 days. Allow them to come to room temperature for a few minutes before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these truffles without a food processor?
Using a food processor helps achieve the right texture, but you can finely chop the nuts and mash the dates thoroughly by hand and then mix vigorously. The texture might be a bit coarser.
Can I use other types of nuts or seeds?
Yes, feel free to substitute almonds and sunflower seeds with walnuts, pecans, cashews, or pumpkin seeds according to your taste or dietary needs.
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Healthy Chocolate-Covered Date & Almond Truffles Recipe
- Total Time: 30 minutes
- Yield: Approximately 24 truffles 1x
- Diet: Vegetarian
Description
Delicious and healthy chocolate-covered date and almond truffles combining naturally sweet Medjool dates, almonds, sunflower seeds, and rich semi-sweet chocolate. These no-bake treats are perfect as guilt-free snacks or dessert bites, offering a perfect balance of sweetness and crunch with a hint of cocoa.
Ingredients
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
- Optional for garnish: flaky sea salt
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set it aside to use for placing the truffles.
- Make the truffle mixture: Place the pitted and soaked dates, vanilla extract, cocoa powder, roasted almonds, and raw sunflower seeds into a food processor. Blend or pulse until a moist, sticky dough forms, which should take about 1-2 minutes. If the mixture is too dry or crumbly, add a teaspoon of warm water and blend again to reach the right consistency.
- Form the truffles: Roll the dough into 1-tablespoon-sized balls and place them on the prepared baking sheet. Set aside while you melt the chocolate.
- Melt the chocolate: Using a double boiler or microwave, melt the chopped semi-sweet chocolate with the optional vegetable or coconut oil to make it smooth and glossy. If microwaving, heat in 20-second increments, stirring in between until fully melted.
- Coat the truffles: Dip each date ball individually into the melted chocolate, swirling to coat completely. Lift with a fork or candy dipping tool, letting excess chocolate drip off by tapping gently against the bowl. Transfer to a lined plate or baking sheet. While the chocolate is still wet, optionally sprinkle with flaky sea salt for added flavor.
- Set and store: Refrigerate the chocolate-coated truffles for at least 30 minutes to allow the chocolate to harden. Once set, store the truffles in an airtight container layered with parchment or wax paper in the refrigerator for up to 10 days.
Notes
- Soaking Medjool dates softens them for easier processing and a smoother truffle texture.
- Using roasted salted almonds adds a nice savory contrast, but unsalted can be used if preferred.
- Sunflower seeds provide additional texture and nutrition; you may substitute with other nuts or seeds if desired.
- The optional oil in the chocolate helps achieve a shinier, smoother coating for easier dipping.
- For a nut-free version, consider using extra seeds or coconut flakes instead of almonds.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: healthy truffles, chocolate-covered dates, almond truffles, no-bake dessert, healthy snacks, vegan desserts
