These Date and Chocolate Truffles are a perfect combination of rich, sweet Medjool dates and dark chocolate. Packed with almond flour and a hint of cocoa, they are naturally sweetened with dates and silan (date syrup), making them a guilt-free indulgence. The creamy, smooth center wrapped in a dark chocolate coating is a treat for both kids and adults. With no added sugar, they are a great snack or dessert option to keep in your fridge or freezer for when you crave something sweet!
Why You’ll Love This: You’ll love this recipe for its simplicity and natural sweetness. The dates add a deep caramel-like flavor, while the almond flour gives the truffles a subtle nuttiness. The dark chocolate coating makes them feel indulgent, but they’re packed with healthy ingredients. Perfect for those looking for a healthier alternative to sugary treats, these truffles are quick to make and require no baking.
Perfect Occasion: These truffles are perfect for casual snacking, holiday gatherings, or as a quick dessert to impress your guests. They also make a great addition to gift boxes or party platters. Their no-bake preparation makes them ideal for warm weather days when you want to avoid using the oven.
Decoration Tips: For an extra decorative touch, sprinkle shredded coconut or chopped nuts over the truffles right after dipping them in chocolate. You can also drizzle some melted white chocolate on top for a contrasting look. If you skip the chocolate coating, rolling the truffles in shredded coconut gives them a beautiful and classic appearance.
Recipe:
Ingredients (for 16 truffles):
- 200g Medjool dates (pitted, about 11 dates)
- 150g almond flour (or finely ground almonds)
- 4 tablespoons shredded coconut
- 4 tablespoons cocoa powder
- 2 tablespoons silan (date syrup)
For the Coating:
- 250g dark chocolate, melted
Instructions:
- Prepare the Dates:
- Wash the dates thoroughly and pat them dry. Remove the pits from the dates.
- Make the Dough:
- In a food processor, combine the dates, almond flour, shredded coconut, cocoa powder, and silan.
- Process the mixture until you get a smooth and uniform dough that’s easy to shape.
- Form the Truffles:
- Using your hands, shape the mixture into small balls. You should get around 16 truffles from this recipe.
- Melt the Chocolate:
- Melt the dark chocolate in the microwave in short bursts, stirring between each burst, until fully melted and smooth. Be careful not to overheat it.
- Coat the Truffles:
- Dip each truffle into the melted chocolate, making sure it’s fully coated. Use a fork to lift the truffle out of the chocolate, allowing any excess to drip off.
- Decorate and Set:
- If desired, sprinkle some shredded coconut on top of the truffles for decoration.
- Place the chocolate-covered truffles on a tray lined with parchment paper and freeze for 15 minutes to allow the chocolate to harden.
- Storage:
- Once the chocolate has set, you can store the truffles in an airtight container in the refrigerator or freezer. They will keep for up to a week in the fridge and longer in the freezer.
Enjoy!
Feel free to skip the chocolate coating and simply roll the truffles in shredded coconut for a lighter version. These truffles can also be customized with chopped nuts or dried fruit for extra flavor and texture!
