Description
Delight in these Healthy Chocolate-Covered Date & Almond Truffles, made from wholesome ingredients like Medjool dates, roasted almonds, sunflower seeds, and rich semi-sweet chocolate. These naturally sweetened, nutrient-dense truffles combine a chewy center with a smooth dark chocolate shell, perfect for a guilt-free treat or elegant dessert.
Ingredients
Scale
Truffle Mixture
- 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
- 1/2 cup (70g) raw sunflower seeds
Chocolate Coating
- 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
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking, and set it aside for the truffles.
- Make Truffle Dough: Place the pitted and soaked Medjool dates, pure vanilla extract, cocoa powder, roasted salted almonds, and raw sunflower seeds into a food processor. Blend or pulse until a moist, cohesive dough forms, which should take about 1-2 minutes. If the mixture is too dry and crumbly, add a teaspoon of warm water to help bind the ingredients.
- Form Truffle Balls: Using your hands, roll the dough into approximately 1 tablespoon-sized balls. Place each ball onto the prepared baking sheet and set them aside while you melt the chocolate.
- Melt the Chocolate: Melt the chopped semi-sweet or bittersweet chocolate either in a double boiler or the microwave. For microwave melting, place the chocolate and optional oil in a medium heatproof bowl or a glass 2-cup liquid measuring cup. Heat in 20-second increments, stirring after each, until the chocolate is completely melted and smooth.
- Dip Truffles in Chocolate: Working one truffle at a time, use a fork or candy dipping tool to submerge the truffle into the melted chocolate. Swirl to fully coat, then lift it out and gently tap off any excess chocolate on the side of the bowl. Use a toothpick or the dipping tool to carefully transfer the coated truffle to a lined plate or baking sheet. While the chocolate is still wet, sprinkle with flaky sea salt if desired.
- Set the Chocolate: Refrigerate the coated truffles for at least 30 minutes to allow the chocolate shell to set firmly.
- Store: Once set, store the truffles in an airtight container in the refrigerator, layering them with parchment or wax paper to prevent sticking, for up to 10 days.
Notes
- These truffles feature a naturally sweet and chewy center from whole ingredients like dates and nuts, providing a healthier alternative to traditional sweets.
- The mixture comes together quickly and easily in a food processor, making this recipe ideal for simple yet impressive treats.
- You can adjust the saltiness by adding or omitting the flaky sea salt garnish according to taste.
- If the dough feels dry, adding a small amount of warm water helps achieve the perfect consistency for rolling.
- Use quality chocolate for best flavor and smoothness in the coating.
Nutrition
- Serving Size: 1 truffle (~20g)
- Calories: 110
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
