Dark Chocolate and Date Truffles
Twelve no-bake truffles of dates, almonds and cocoa, drizzled with dark chocolate. Vegan.
20 min
12 servings
Difficulty 2/5
Dessert · Afternoon snack
Prep 20 min
No sugar beyond what is in the dates and the chocolate. The order in the blender is the only technical part: nuts first, dates second.
Per serving
121
kcal / serving
Ingredients
Written for 12 servings. Change the servings to rescale every amount.
Date
200 grams
Almonds
80 grams
Dark Chocolate 70%
50 grams
Cocoa Powder
2 tablespoons (10 grams)
Coconut Flakes
2 tablespoons (14 grams)
Vanilla Extract
1 teaspoon (4.2 grams)
Salt
1 pinch
Steps
Stone the dates. If they are dry rather than sticky, cover them with hot water for ten minutes and drain them well.
5 min
Blitz the almonds alone to a coarse crumb first. Put the dates in at the same time and you get date paste with whole nuts sitting in it.
3 min
Add the dates, the cocoa, the vanilla and the salt and blitz until the mixture holds together when you squeeze it.
4 min
Roll twelve balls between your palms, pressing firmly.
5 min
Melt the chocolate in a bowl over a pot of hot water, off the heat. Drizzle it over the truffles and roll them in the coconut flakes.
4 min
Chill 30 minutes to set the chocolate.
30 min
Serving suggestion
One with coffee is a dessert; two in a bag is a snack that survives a day out.
Storage
Two weeks in a closed box in the fridge, or three months in the freezer.
Notes
Medjool dates need no soaking and make a softer truffle. Walnuts and hazelnuts both work in place of almonds.
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