Chocolate Date Truffles Recipe
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.
- 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
Find it online: https://cheflenacooks.com/chocolate-date-truffles-recipe/
