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

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
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