One bite through the chocolate exterior and into the chewy center—you won't believe these date and chocolate almond truffles are made with just a handful of whole, natural ingredients.
Having a handful of easy no-bake treats on hand is a lifesaver when you're in a pinch—I can't even count how many times this Oreo ball recipe has saved me. These date and chocolate almond truffles take dessert to a whole new level. THESE ARE... GOOD.
You'll Love These Chocolate Almond Truffles, Too!
- The perfect balance of sweet without being too much
- Easy to make no-bake recipe
- Delicious with or without the smooth chocolate coating
- Recipe can easily be double
- Freeze wonderfully, just like these cookie dough protein balls
Ingredients to Use
- Dates: Medjool dates are a key ingredient for these truffles—there's no substitute. Most grocery stores have them in the produce section.
- Almonds: I recommend using raw, unroasted almonds to not overpower the other ingredients.
- Cocoa Powder: You can use either unsweetened natural or Dutch process cocoa powder.
- Peanut Butter: The peanut butter helps bind the ingredients together while adding flavor. Any type of nut butter can be used.
- Maple Syrup: Adds a touch of sweetness.
- Salt: Help balance the sweet and enhances the flavor.
#1 Tip: Soak the Dates
While Medjool dates are more plump than other dates, soak them for 10 minutes before starting. Soaking them in water makes makes them extra soft—key for the ingredients coming together in the food processor.
How to Make Date & Chocolate Almond Truffles
Let me show you the process, so you know what to expect when making these almond truffles. You need a food processor for these—I use my tried and true larger food processor.
Start with pulsing the almonds together. Then, toss in the soaked dates until the mixture begins to come together (right).
Add the remaining ingredients and pulse together until a dough forms (left). The truffle dough should come together as you form into balls. If desired, dunk into melted chocolate.
Date & Chocolate Almond Truffles
Description
Ingredients
Truffles
- ⅔ cup whole almonds
- 1 cup Medjool dates, pitted, about 14-16 dates
- 3 Tablespoons unsweetened cocoa powder
- 3 Tablespoons creamy peanut butter, or any nut butter
- 1 Tablespoon pure maple syrup
- ⅛ teaspoon salt
Chocolate Coating (Optional)
- 6 ounces semi-sweet baking chocolate, cut into pieces
- ¼ teaspoon coconut oil
Instructions
- Soak the dates in warm water for about 10 minutes to plump up. Meanwhile, line a large baking sheet with parchment paper. Set aside.
- Place the almonds into the food processor. Blend/pulse until the almonds are mostly broken apart. Then, add the dates, puling together until a dough begins to form. Finally, add the cocoa powder, peanut butter, maple syrup, and salt until a moist dough forms—it should come together easily in your hands. This will take 1-2 minutes.
- Scoop 1-1.5 Tablespoons of dough and roll into a smooth ball. Place onto the prepared baking sheet. Repeat with remaining dough. Set aside. (If coating in chocolate, continue to next step).
- Melt the chocolate and oil together in a microwave-safe bowl, like a 4-cup measuring cup, in the microwave. Microwave in 30-second increments, stirring after each, until the chocolate is melted and smooth.
- Refrigerate coated truffles for 30 minutes or until the chocolate sets. Once set, store in an airtight container in the refrigerator, layered with parchment paper between layers, for up to 14 days.
Notes
- Make Ahead Instructions: The shaped truffles can be chilled in the refrigerator for up to 3 days prior to coating in chocolate.
- Freezing Instructions: You can freeze shaped or coated truffles for up to 3 months. Thaw overnight in the refrigerator.
- Dates: Medjool dates work best for this recipe. For the best results, soak the dates in water for 10 minutes.
- Peanut Butter: You can use any type of nut butter.
- Almonds: I recommend using unsalted almonds to not overpower the flavor of the truffles.
Carrie says
These were absolutely delicious and so easy to make. I loved having these on hand when my sweet tooth showed up!
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