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.