When you bite through the soft chocolate shell coating and into the sweet and chewy center, you won’t believe these dark chocolate date & almond truffles are made from whole, natural ingredients like dates, nuts, and seeds. The mixture comes together quickly and easily in a food processor.
I originally published this recipe in 2016 and have since added new photos and more helpful success tips.
These healthy dark chocolate date & almond truffles defy all laws of chocolate. Healthy chocolate desserts usually taste like, well, like health food. But these truffles? They actually taste like a truly decadent treat. I know a ball made from dates and nuts running around calling itself a chocolate truffle takes a lot of guts. But… THIS IS REAL. And IT IS GOOD.
The secret is the Medjool dates. They’re often called nature’s candy, and for good reason: with their caramel-like sweet flavor and soft, chewy texture, they’re reminiscent of soft caramel candies. And they’re a miracle ingredient for making healthier treats and sweetening them naturally.
If you’re looking for a healthier alternative to chocolate truffles and Oreo balls, these dark chocolate almond truffles fit the bill.
One reader, Thyme, commented: “Iโve made this so many times! Different versions that all turned out great. Iโve made them dipped and plain, Iโve used pecans instead of almonds or sunflower seeds. Itโs a really versatile recipe. โ โ โ โ โ “
Another reader, Tiana, commented: “These were fantastic! I honestly felt like I was eating dessert! โ โ โ โ โ “
And another reader, Cat, commented: “Felt very decadent without feeling like I was missing out on anything. โ โ โ โ โ “
Why You’ll Love Them, Too
- A healthier treat that still satisfies the sweet tooth
- Quick & easy no-bake recipe
- A naturally gluten-free dessert recipe
- Dairy free and vegan if using nondairy chocolate
- Perfect balance of salty and sweet, and oh-so-chocolatey!
Ingredients You Need for Chocolate Date & Almond Truffles
- Dates: Medjool dates are the mainโpractically magical!โingredient. They’re larger, softer, and sweeter than other types of dates, and they’re actually fresh, not dried. For that reason, you can typically find them in the produce section of the grocery store, while dried varieties of dates (such as Deglet Noor) are typically found in the dried fruit aisle near the raisins. You can also purchase them online; I really like this brand.
- Vanilla Extract: Even chocolate treats benefit from pure vanilla flavor!
- Cocoa Powder: You can use either unsweetened natural or Dutch process cocoa powder. I like to use this brand of Dutch process cocoa.
- Almonds: Use roasted, salted almonds for the best flavor. You can use raw almonds if you wish, but you’ll lose a lot of flavor.
- Sunflower Seeds: As with the almonds, you can use either raw or roasted and/or salted sunflower seeds. You could also substitute pumpkin seeds (aka pepitas) instead, or replace with more almonds.
- Chocolate: Use chocolate baking bars, such as Baker’s or Ghirardelli brands, for the best taste and texture. I typically use semi-sweet or bittersweet chocolate, but how dark you like your chocolate is up to you!
You’ll also need salt, but only if using unsalted almonds and seeds. (And a little flaky sea salt on top of the dipped chocolate truffles adds flavor, texture, and a pretty sparkle, too!)
How to Make Healthy Date & Almond Truffles
The trick to processing dates is to soak them in warm water before starting. Soaking them in warm water makes them extra soft and stickyโjust the texture you need in order for the truffle ingredients to come together. It’s a step I take when making Greek yogurt fruit tart, too.
You need a food processor for these. I currently have two that I use for recipes like this: my larger food processor, and my smaller (but still mighty!) Ninja. All the ingredients go in, then simply press the button to process and let the appliance do the hard work.
Once the mixture has come together into a kind of “dough,” you can scoop spoonfuls of it and roll into balls.
Unlike with regular truffles or peanut butter balls, there’s no waiting for the filling to chill. You can dip these chocolate almond truffles into melted chocolate right away.
Tips for Dipping Pretty Truffles
You can melt the chopped chocolate in a double boiler if you have one, but I usually just use the microwave. Place the chocolate in a microwave-safe bowl and microwave it in 20-second increments, stirring after each increment until completely melted and smooth. I actually like to use a 2-cup glass liquid measuring cup for this; I find the depth works especially well for dipping.
*I do not recommend tempering chocolate for these date almond truffles because they’re best refrigerated; and tempered chocolate can’t be stored in the fridge.*
Another tip, and it’s completely optional: Melt the chocolate with a little bit of oil. Just 1/2 teaspoon vegetable oil or coconut oil does the trick; it makes the chocolate coating perfectly smooth, and it sets a little softer on the truffles.
Here’s my secret to making the prettiest truffles: use candy dipping tools! I discovered them when I was writing Sally’s Candy Addiction. If you don’t have a spiral candy dipping tool, don’t worryโyou can simply use a fork instead.
- Drop truffle in melted chocolate.
- Scoop out with the spiral candy dipping tool.
- Tap tool against bowl and allow extra chocolate to drip off.
- Flip truffle over onto lined baking sheet.
- Quickly lift tool off truffle.
Refrigerate the dipped dark chocolate almond truffles to set the chocolate; it takes just about 20โ30 minutes.
Are These Chocolate Almond Truffles Really Healthy?
I say this a lot with the lightened-up recipes I publish, but “healthy” is a relative term. In my eyes, these are a pretty healthy chocolate treat when enjoyed in moderation. They’re made with whole, natural ingredients, and both almonds and sunflower seeds are a good source of protein, healthy fats, and vitamin E. Additionally, Medjool dates are high in fiber and antioxidants.
We’ve all heard that dark chocolate contains healthy antioxidants, but to reap those benefits, you would need to use really dark chocolate, at least 70% cacao or higher. Using semi-sweet or bittersweet chocolate here is in the range of 56โ60% cacao, and both contain some added sugar for sweetness.
Feel free to use darker chocolate or skip the chocolate dip entirely, for an even healthier treat with no refined sugars.
And if you love these healthier chocolate almond truffles, I know you’ll also love these no-bake chocolate fudge oat bars and dark chocolate sea salt almonds.
For more inspiration, here are some healthier dessert recipe ideas.
Print
Healthy Chocolate-Covered Date & Almond Truffles
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 20-22 truffles
- Category: Candy
- Method: No Bake
- Cuisine: American
Description
When you bite through the soft chocolate shell coating and into the sweet and chewy center, you won’t believe these dark chocolate date & almond truffles are made from whole, natural ingredients like dates, nuts, and seeds. The mixture comes together quickly and easily in a food processor.
Ingredients
- 14 Medjool dates (about 300โ325g), 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 (see Note)
- 1/2 cup (70g) raw sunflower seeds (see Note)
For Topping
- 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
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Make the truffle mixture: Place pitted and soaked dates, vanilla extract, cocoa powder, almonds, and sunflower seeds into your food processor. Blend/pulse until a moist dough forms, as pictured above. This will take a minute or two of processing. If the dough is too dry and crumbly, add a teaspoon of warm water.
- Once dough is formed, roll into 1-Tablespoon-size balls and place onto prepared baking sheet. Set aside.
- Melt the chocolate: You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil (if using) in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
- Coat in chocolate:ย Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release. If desired, sprinkle each with flaky sea salt while the chocolate is still wet.
- Refrigerate coated truffles for at least 30 minutes to set the chocolate. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.
Notes
- Make Aheadย &ย Freezing Instructions:ย You can start this recipe 1 day ahead of time. The shaped balls can be chilled in the refrigerator for up to 3 days prior to coating with chocolate. You can freeze the finished truffles for up to 2โ3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Food Processor or Small Blender | Double Boiler, Glass Mixing Bowls, or Liquid Measuring Cup | Candy Dipping Tools
- Almonds: I *strongly recommend* roasted, salted almonds. Using raw, unsalted almonds means you will lose a lot of flavor. Taste testers did not enjoy the truffles made with raw, unsalted almonds. If you choose to use raw, unsalted almonds, be sure to add 1/8 teaspoon salt to the food processor.
- Sunflower Seeds: I recommend raw sunflower seeds. You can use roasted, salted sunflower seeds but keep in mind your mixture will be a little saltier. Perfectly fine if you enjoy salty/sweet treats. Instead of using sunflower seeds, you can use pepitas (pumpkin seeds), or use 1/2 cup of whole almonds for a total of 1 cup (140g) whole almonds in the recipe.
- Chocolate: For the best-looking and -tasting truffles, use 4-ounce “baking chocolate” bars found in the baking aisle. I prefer Baker’s or Ghirardelli brands. You need two 4-ounce bars for this recipe, 8 ounces (226g) total. You can use semi-sweet or bittersweet chocolate. Do not use chocolate chips because they contain stabilizers preventing them from melting into the correct consistency for coating.ย
- Oil With Chocolate: Just 1/2 teaspoon vegetable oil or coconut oil makes the chocolate coating perfectly smooth, and it sets a little softer on the truffles. It’s optional, and you can skip it if desired.
Reader Comments and Reviews
do you have any other date recipes
Here’s all Sally’s recipes with dates, Asta!
These date truffles have been my most recent obsession. I’m making them on repeat lately. They are so easy to do. I love keeping some on hand in the refrigerator for when I want a little something sweet. One or two of these make the perfect nibble and they are guilt-free because they are pretty much just made of fruit and nuts.
I have a nut allergy but I really want to make these. Is there anything I can substitute for the almonds? Maybe sunflower or pumpkin seeds? And do you think I should roast the seeds?
Hi Lacey, we’re really unsure if using all sunflower seeds would work well here, but let us know if you give it a try!
I made these with all sunflower seeds and I toasted them. They turned out very good! I did add a little maple syrup because it tasted a little to bitter for me but I really like them!
Taste great, will definitely make again! Just wondering, is there any alternatives to the food processor?
Hi S, we’re glad you enjoyed them! A food process is necessary to break down all the ingredients. A very high-powered blender could work.
If I canโt find medjool dates, would I be able to use just regular dates?
Hi Filip, Medjool dates are larger, softer, and sweeter than other types of dates, and theyโre actually fresh, not dried. If using standard dates, you will still want about 300-325g dates.
These are ridiculously good. My husband is dairy and gluten free, so I thought he might like these. He wanted to eat the whole tray at once. I can’t believe how good they taste for how healthy they are. A keeper for sure!
Oooohmagosh I have been dreaming of making these again. The first time I made them for my mother in-law for her birthday. I gave her half the batch and completely planned to share out the rest with family and friends. Instead I ATE THEM ALL. MYSELF.
In a matter of days. If you are on a health kick, these should pretty much work for all of them…unless you are avoiding carbs. Dates do have carbs so you will want to calculate your macros and restrict your intake. Or be like me and toss your carb goals to the wind because these are so dang delicious. Agree with another commenter…next time I make these I will use Lillys chocolate for a delicious no sugar brand for the coating. Don’t skil the maldon salt on top!
Forgot to mention I only had raw Almonds and Sunflower seeds, so I roasted both in the oven about 10 min and added a bit of salt to the mixture instead! Did I mention these are amazing?? You’d never know they were nuts and dried fruits and no added sugar.
A great healthish dessert option.
I didnโt find Medjool dates, so I used standard ones. They probably werenโt the caramel sweet candies Sally describes, but they were pretty darn tasty. Itโs really hard to go wrong with the combination of ingredients, especially chocolate. Someday I will try these with Medjool dates, but for now Iโll be over here nibbling on my delicious, second-rate truffles.
I used all almonds and some chocolate chips I had on hand! These are SO good!!
What healthy treat!!! Hard to believe the only added sugar is whatโs contained in the dark chocolate! The almonds are crunchy despite having been put through the food processor, and add a lovely texture. I sprinkled them Maldon salt, which not only added to the attractiveness of the truffles, they gave a subtle extra flavor and crunch. Will certainly make these again and again! Note: I could not find unsalted sunflower seeds, but it really didnโt impact the truffles that I used salted.
These are wonderful! The perfect go to sweet treat with less guilt! Another favorite recipe of Sallyโs!
These are amazing!
I think it would be interesting to try Lilly’s brand chocolate for dipping as well. Lilly’s brand is sugar free. I worked at a health food store back in college and we sold many carob coated nuts and candies including something similar to this recipe. I can’t wait to try them but will use Guittard chocolate which is my favorite!
Hi Sally, the recipe looks great, I am certainly going to try it in the next days. There’s a question ‘Are these healthy?’ – you may confidently write they are as per the latest Microbiome research and accordingly to dr Tim Spector, who specialises in Microbiome and healthy nutrition. He says, (simplified version…) that healthy microbiome is a very diverse microbiome and to keep that diversity, we should aim to eat at least 30 different plants a week (and avoid refined sugar , and, most importantly any UPF = ultra processed food). So, here you’ve got no refined sugar and 4 plants in one candy (chocolate & cocoa also count as a plant). Healthy on its own and super healthy in comparison to any store bought chocolate candies… Regards, your fan Vladimira
Is there a way to make this without nuts and seeds?
Hi Lydia, you could check out the recipe for our homemade chocolate truffles instead.
Awesome recipe for a healthier chocolate truffle! They taste great! I recommend weighing the ingredients because I had to use several more than 14 dates to get approximately 300-325g. I would definitely make this again!
This recipe turned out great!! I was wondering if you could make a copycat chocolate chip crumbl cookie recipe. Thanks again!!
can I switch out the almonds for pecans
Thanks
Can’t see why not, Genesis!
Two of the benefits of this dessert is its high source or iron and fibre.
Any idea on the macros?
Hi Martin, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076