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Chocolate Covered Date & Almond Truffles

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Chocolate-Covered Date & Almond Truffles

When you bite through the soft chocolate shell coating and into the sweet and chewy center, you won’t believe these dark chocolate date & almond truffles are made from whole, natural ingredients like dates, nuts, and seeds. The mixture comes together quickly and easily in a food processor.

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 (see Note)
  • 1/2 cup (70g) raw sunflower seeds (see Note)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

Directions

  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Make the truffle mixture: Place pitted and soaked dates, vanilla extract, cocoa powder, almonds, and sunflower seeds into your food processor. Blend/pulse until a moist dough forms, as pictured above. This will take a minute or two of processing. If the dough is too dry and crumbly, add a teaspoon of warm water.
  • Once dough is formed, roll into 1-Tablespoon-size balls and place onto prepared baking sheet. Set aside.
  • Melt the chocolate: You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil (if using) in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
  • Coat in chocolate: Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release. If desired, sprinkle each with flaky sea salt while the chocolate is still wet.
  • Refrigerate coated truffles for at least 30 minutes to set the chocolate. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.

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