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: “I’ve made this so many times! Different versions that all turned out great. I’ve made them dipped and plain, I’ve used pecans instead of almonds or sunflower seeds. It’s a really versatile recipe. ★★★★★“
Another reader, Tiana, commented: “These were fantastic! I honestly felt like I was eating dessert! ★★★★★“
And another reader, Cat, commented: “Felt very decadent without feeling like I was missing out on anything. ★★★★★“
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 main—practically magical!—ingredient. 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 sticky—just 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 worry—you 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 20–30 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 56–60% 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 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 (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: 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 Ahead & Freezing Instructions: 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 2–3 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.
- 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
I finally ordered your dipping tool and tried it with your cho. truffle recipe, OMG what a difference ! I can finally say these are beautiful and easily done , just flipping them over onto wax paper, smooth coating all over the truffle.
My question now is Ghirardelli cho way better in taste than Merckens cho?
Hi Cindy, That tool is so great, we are so happy for you that you got one! We are big fans of Ghirardelli and it’s usually our first choice, but of course that’s just personal preference.
Hi, can you use almond paste instead of whole almonds?
Hi Raya, we haven’t tested it here, but that could work. The consistency may be a bit different, and the truffles will be sweeter since almond paste tends to have sugar in it. Let us know if you do give anything a try.
Sally,
Re: (Dark chocolate almond truffles)For the nut allergic could I replace almonds with something else or leave them out? Would rice crispies work or would they be too soft? I’m making these for my daughter’s class and like that they are not as sugary as other treats but I can’t bring in anything with nuts. Any ideas welcome 🙂
Hi Renee, we don’t recommend leaving them out completely, and we haven’t tested these with a substitute like rice krispies so we’re unsure how well they would hold up. We do have these regular chocolate truffles that are nut-free, as well as these pumpkin spice truffles and strawberry cheesecake truffles. Or, here are all of our nut-free recipes if you’re interested in browsing!
These turned out so great the first time and we’re so quick and easy. I used the dates that I found at my local store, but I don’t think they were medjool. I’ll try to find them for next time. I also used pumpkin seeds because I already had them. Super yummy and nutritional. I will definitely make again.
the 300 grams of dates – is this for dates with pits?
Hi Sasha, without the pits.
Would you use a sea salt or regular table salt?
Hi Kathy, we love sea salt here!
Question…can I use 140 g of Almond Flour in place of the whole almonds?
Hi Nikki, you can try it, but 140g would be too much. I’m unsure of the best amount to get the same exact texture/consistency.
I’ve made this so many times! Different versions that all turned out great. I’ve made them dipped and plain, I’ve used pecans instead of almonds or sunflower seeds. It’s a really versatile recipe.
Ooooo…pecans!
Thank you for sharing your success with my favourite nut.
This recipe looks awesome, but I’m curious about the almonds and sunflower seeds. I was thinking that the recipe calls for raw, but you state that you use salted sunflower seeds so do you also use roasted almonds?
Hi Laura! You can use raw or roasted almonds. I’ve made these dozens of times, and use whichever I have. Depends if you want a little roasted flavor in them.
Is there a nut that can be substituted for almond due to allergies?
Hi Kandis! We haven’t tested it, but walnuts should work, or even pistachios – yum! Let us know what you try.
Thoughts on toasting almonds before using in the these?
Hi Kristen, that shouldn’t be a problem! Let us know if you give it a try.
They are easy to prepare and look and taste amazing.
Going to make these for the Mahjong girls tomorrow!
I can’t wait to try making these. Heading to the store to buy the dates today! Was wondering if substituting almond extract for the vanilla would work with this mixture—I love almond-flavored truffles.
Absolutely! I would reduce the amount, though, because almond extract is quite potent. I would start with 1/2 teaspoon, then add more to taste.
Hi Sally. I immediately loved the recipe and want to try it out. Was wondering if I can skip the chocolate dip? Can I roll the bliss balls in cocoa or nuts??
Thank you :))
Yes, definitely!
I am so exited to try this recipe! I’ve been needing to make more gluten free and sugar free treats, and I was wondering, do you have any more recipes like this?
Hi Elanor, while our site focuses mostly on baking recipes, we do have some gluten free and healthier sweet recipes. Hope you find some to enjoy!
Thank you so much!
Thanks Sally! Is it possible to replace the sunflower seeds with another ingredient?
Hi Ronit, You can use additional almonds. See the recipe notes for details.
Love love love these! Made them a ton when I was pregnant as an easier way to eat more dates! Do you think you could replace the almonds with other nuts? I was thinking specifically walnut
Solid recipe and amounts. I appreciate that. Felt very decadent without feeling like I was missing out on anything. Will make again. Thank-you
These were fantastic! I honestly felt like i was eating dessert! I used them as a pre-workout snack and man they were heavenly! They definitely got me excited to workout, which is pretty hard! I definitely will be making these again and again!
Hi sally,
Can we replace Medjool dates with another ingredients? Thanks
No, Dates are the main ingredient and the reason these truffles work. You can browse all of my other truffle recipes on my site to find one that might work for you.
Do I have to change or add any ingredients to put the mixture into a pan and make bars instead of balls?
These would be really great as bars also! Just press the mixture into a pan lined with parchment paper and for clean cuts I would refrigerate them before cutting. You can dip each bar in the chocolate coating after slicing or just pour it on top. Enjoy!
These are SO cool! Delicious + healthy + dark chocolate. I’m sold! Thanks, Sally!
WOW! Sally you have outdone yourself here! I am SO excited to use this throughout the holidays this year. My little boy just started having sensitivities to ALL grains and this will be a perfect sweet treat that he can indulge in, and my husband and the rest of the family won’t feel like they are missing out either. I can just tell by the pictures and ingredients that these will be a hit! I need to buy your books because all of your recipes that we have tried have been just superb! Thanks for all your hard work lady!
Ok Sally – I’m looking at these truffles – wondering how the chocolate coating looks so good without tempering the chocolate. I just made truffles for a wedding and practiced a lot to learn to temper chocolate, using high quality milk and dark chocolate. I thought when chocolate is melted and sets, the chocolate gets light and streaky looking. Looking at your truffles, this isn’t the case. Why?!
The chocolate is freshly melted here– by day 2, the streaks began forming. Still edible, of course, but not quite as lovely as pristine tempered chocolate.
I can’t wait to try this recipe! I am wondering if you can give the approximate weight in grams of the 14 medjool dates. I buy the other kind of date and they are much smaller I think. Thank you so much!
Hi Amanda, you’ll want about 300-325g dates.
Oh my goodness Sally you have truly outdone yourself here! I am beyond excited to try these. My family and I are planning on taking a trip to Colorado this week and will not be able to make them for the car ride down, but I am planning on making these for the ride back! These would be perfect for camping, car rides, walking… Yes These will be in the pantry for the summer! <3 it!
These are absolutely amazing! I just made them for the second time this week. The first batch disappeared pretty quickly between me, my sister and my husband, especially since I ate a bunch of the filling before I could get around to dipping it. For this second batch, I rolled some of them in Rice Krispies before dipping in chocolate for a little bit of crunch. SO GOOD! Thanks for this fabulous recipe!
Hi Carly, You can use your cocoa almonds, but I would still use the full amount of cocoa powder as the almonds don’t have very much on them! Also, I don’t recommend chocolate chips for the coating as I find they are difficult to evenly melt due to the stabilizers! As long as you keep them out of the heat (most airplanes are cold!) they should transport just fine 🙂