10-Minute Chocolate Truffles (Date-Sweetened)
User Reviews
4.9
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
16 (Truffles)
-
Calories
84 kcal
-
Course
Dessert
-
Cuisine
International
10-Minute Chocolate Truffles (Date-Sweetened)
Description
This recipe blends pitted medjool dates with melted coconut oil and water into a paste, then adds cacao powder, vanilla extract, cashew butter, and salt for flavor depth. Almond flour is incorporated gradually until the mixture forms a sticky dough suitable for shaping. The mixture is portioned and rolled into small balls by hand, with cacao powder used to reduce stickiness if needed. The resulting truffles have a soft yet dense texture, naturally sweetened by dates and nut butter.
These truffles can be served as a quick energy snack or a healthier alternative to conventional chocolate treats. Their nutty, chocolate taste complements an afternoon or post-workout bite.
The recipe yield is about 16 truffles. Adjust almond flour slightly to achieve a manageable consistency. Rolling the truffles quickly prevents excessive stickiness.
Ingredients
- 10 medjool dates about 3/4 cup or 180 g packed, pitted
- 1 Tbsp coconut oil
- 2 Tbsp water
- 1/4 cup cacao powder plus more for rolling, unsweetened, or cocoa powder
- 3/4 tsp vanilla extract
- 1 ½ Tbsp cashew butter (or sub other nut or seed butter)
- 1 healthy pinch salt sea salt
- 1/2 -3/4 cup almond flour
Instructions
- Line a small plate or dish with parchment paper and set aside.
- Add pitted dates, melted coconut oil, and water to a food processor (a blender can also work, but not as well). Mix until small bits remain or a paste forms.
- Add cacao powder, vanilla, cashew butter, and a healthy pinch of salt and blend again to combine.
- Next add almond flour in 1/4-cup (28 g) measurements until the mixture forms a ball in the food processor. Scrape down sides as needed. You’re going for a sticky energy-bite texture (see photo).
- Use a scoop or lightly oiled 1-Tbsp measuring spoon to scoop out 1-Tbsp amounts of the mixture to roll into balls between the palms of your hands. They can stick a little bit if you work slowly, so try not to overhandle them. If too sticky, add a bit of cacao powder to the mixture and/or your hands to limit sticking.
- Transfer to the parchment-lined plate or dish to prevent sticking. Repeat until all truffles are formed — as recipe is written, about 16.
- Optional: Empty a small amount of cacao powder into a shallow dish or bowl and roll the truffles around to coat. This helps prevent them from sticking and also adds a more intense chocolate flavor.
- At this point you can enjoy them as is. Or, for a firmer truffle, transfer to the freezer to set for 30 minutes. Store leftover truffles covered in the refrigerator up to 1 week or in the freezer up to 1 month.
Notes
- Use medjool dates for natural sweetness and moisture to bind the truffles.
- Add cacao powder to hands or mixture if truffles become too sticky while rolling.
- Adjust almond flour quantity to achieve the desired sticky consistency.
- The recipe makes approximately 16 truffles depending on size.
- Nutrition information is an estimate based on the lesser amount of almond flour used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(Truffles)
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1truffles | |
| Calories | 84 | 4% |
| Carbohydrates | 13.1g | 4% |
| Protein | 1.5g | 3% |
| Fat | 3.5g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 5.3mg | 0% |
| Potassium | 160mg | 3% |
| Fiber | 1.7g | 7% |
| Sugar | 10.2g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
