Introduction

Chocolate date truffles are a luscious, naturally sweet treat that combines rich dark chocolate and Medjool dates for a healthy indulgence. These bite-sized delights are perfect for satisfying your chocolate cravings without refined sugar.

A group of round chocolate truffles arranged in rows on a white marbled surface, with some truffles covered in smooth dark brown cocoa powder and others coated in a rough green and light brown chopped nut mixture. Each truffle is roughly the same size, with some placed inside white paper cups and others resting directly on the surface. Scattered around are irregular pieces of dark chocolate and bits of chopped nuts, adding texture and color contrast to the scene. The background is softly blurred white fabric. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (about 12 ounces) pitted Medjool dates
4 tablespoons cocoa powder
2 tablespoons coconut oil (refrigerated or solid at room temperature)
1/8 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
2 ounces dark chocolate, finely chopped
1/4 cup cocoa powder (for coating)
1/4 cup finely chopped roasted pistachios (for coating)

Instructions

Step 1: Place the dates in a medium bowl and pour enough warm water over them to fully submerge. Let soak for about 15 minutes until the dates soften.
Step 2: Drain the dates and transfer them to a food processor. Add the cocoa powder, coconut oil, vanilla extract, and salt. Blend until a smooth, sticky paste forms, about 1 minute. Scrape the sides and bottom with a spatula and blend a few seconds more.
Step 3: Add the chopped dark chocolate to the paste and pulse until evenly mixed throughout.
Step 4: Transfer the mixture to a clean bowl and refrigerate uncovered for about 20 minutes to firm up slightly.
Step 5: Using a 1-tablespoon cookie scooper, scoop portions of the mixture onto a parchment-lined half-sheet baking tray, leaving about two inches of space between each mound.
Step 6: Chill the tray in the refrigerator for another 20 minutes until the truffle mounds are slightly firm.
Step 7: Place the cocoa powder and chopped pistachios each in shallow bowls. Roll each truffle mound into a ball with your hands and then coat it evenly in either the cocoa powder or chopped nuts. Set each coated truffle into a mini cupcake liner on a serving platter.
Step 8: Chill the assembled truffles in the refrigerator for about 1 hour before serving. They will remain soft but hold their shape well.

Tips & Variations

For a different nutty flavor, swap roasted pistachios with finely chopped almonds or walnuts.
If dates are too dry, soak a bit longer for easier blending and smoother texture.
Use a combination of dark and semi-sweet chocolate to adjust sweetness to your preference.
For an extra touch, sprinkle a pinch of sea salt over the coated truffles before chilling.

Storage

Store the finished truffles in an airtight container in the refrigerator for up to one week. When ready to enjoy, you can let them sit at room temperature for a few minutes to soften slightly before serving.

How to Serve

The image shows two types of round chocolate truffles arranged on a white marbled surface. One type of truffle is covered in a rough coating of crushed green and light brown pistachio pieces, creating a textured, colorful outer layer. The other type is coated smoothly with a fine layer of cocoa powder giving a matte, deep brown finish. Some truffles are placed inside white paper liners, while others rest directly on the marbled surface. Around the truffles, there are scattered pieces and shards of dark chocolate and crushed pistachios, adding to the visual richness. A white cloth is partially visible on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles vegan?

Yes, this recipe is naturally vegan as long as you use dairy-free dark chocolate. Check the chocolate label to ensure it contains no milk products.

How do I prevent the truffles from sticking to my hands while rolling?

Lightly dust your hands with cocoa powder or chill the date mixture well before shaping. You can also briefly wet your hands to minimize stickiness.

Chocolate Date Truffles Recipe

Print Recipe

★★★★★

4.7 from 564 reviews

Delicious and healthy Chocolate Date Truffles made with Medjool dates, cocoa powder, and dark chocolate. These no-bake treats are coated in cocoa powder and roasted pistachios, offering a naturally sweet, fudgy, and satisfying snack or dessert that is easy to prepare and perfect for any occasion.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 55 minutes
Yield: About 20 truffles 1x
Category: Dessert
Method: No-Cook
Cuisine: Fusion
Diet: Vegetarian

Ingredients

Scale

For the Base:

2 cups (about 12 ounces) pitted Medjool dates
4 tablespoons cocoa powder
2 tablespoons coconut oil (refrigerated or solid at room temperature)
1/8 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
2 ounces dark chocolate, finely chopped

For the Coating:

1/4 cup cocoa powder
1/4 cup finely chopped roasted pistachios

Instructions

Soak the Dates: Place the pitted Medjool dates in a medium bowl and pour enough warm water to fully submerge them. Let them soak for about 15 minutes until softened to ensure easy blending.
Blend the Base Mixture: Drain the dates and place them in a food processor. Add the cocoa powder, solid coconut oil, vanilla extract, and kosher salt. Blend until a smooth, sticky paste forms, about 1 minute. Scrape down the sides and blend for a few more seconds. Add the finely chopped dark chocolate and pulse to distribute evenly throughout the mixture.
Chill the Mixture: Transfer the date and chocolate mixture to a clean bowl and refrigerate uncovered for about 20 minutes to firm up slightly, making it easier to shape.
Form the Truffle Mounds: Using a 1-tablespoon cookie scooper, scoop out the mixture and release it onto a half-size baking sheet lined with parchment paper. Space the mounds about two inches apart for easy handling.
Refrigerate to Firm Up: Place the baking sheet in the refrigerator and chill for another 20 minutes until the mounds are slightly firm to enable easier rolling.
Prepare the Coatings: Place the cocoa powder and chopped roasted pistachios into two separate shallow bowls for rolling the truffles.
Roll and Coat the Truffles: Remove the mounds from the refrigerator. Roll each mound between your palms to form a smooth ball. Then roll half of the balls in cocoa powder and the other half in chopped pistachios to coat completely. Place each coated truffle into a mini cupcake liner on a serving platter.
Final Chill: Refrigerate the plated truffles for about 1 hour before serving to allow them to firm up slightly while maintaining a soft texture.
Storage: Store any leftover truffles in an airtight container in the refrigerator for up to 1 week to keep them fresh and enjoyable.

Notes

Make sure the coconut oil is solid or refrigerated for best texture in the mixture.
Medjool dates are preferred for their natural sweetness and softness, but other dates can be used if pitted and soaked adequately.
If the mixture is too sticky to handle, refrigerate it longer to firm up further.
You can vary the coatings by using shredded coconut, chopped nuts, or sprinkles for a different texture and flavor.
These truffles are best kept refrigerated as they soften quickly at room temperature.

Keywords: Chocolate Date Truffles, healthy truffles, no-bake dessert, Medjool dates dessert, vegan treat, chocolate snacks, pistachio coated truffles