Blending together cocoa powder, nut butter, and dates creates a rich, fudgy truffle consistency – perfect for dessert rolled into a Date Truffle.
Some people on this planet just need dessert every night. I have tried to convince myself that I am not one of those people… but who am I kidding here?
These date truffles create the fudgy delicious truffle consistency you crave – shown in the cocoa rolled truffles above. I created 3 different types of these (because variety is the spice of life!), which becomes dangerous every time I go to have one (well, 3). Feel free to experiment, substituting nut butters, toppings, and extracts.
- 15 medjool dates, pitted
- ⅓ cup creamy raw almond butter
- ½ teaspoon vanilla extract
- ¼ cup cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 teaspoon coconut oil
- Optional coating: cocoa powder, shredded coconut, mini chocolate chips, chopped nuts
- In a food processor, pulse pitted dates into a paste. You could also mash them with a fork or stick blender if you don't have a food processor.
- Add the other ingredients and blend until a ball forms. Using your fingers, roll the sticky dough into small truffles and roll them in whatever topping you have chosen. If they are too sticky, you can refrigerate the mixture for 20 minutes before trying again.
- Roll the truffles in cocoa powder, shredded coconut, mini chocolate chips, or chopped nuts. Store in the fridge or freezer.
These date truffles keep wonderfully in the fridge, but also seem more fudge-like if stored in the freezer!
Be well,
Marisa
Ashlee@HisnHers says
Oh gosh these look delicious! I’m allergic to almonds (terrible I know) but I bet they would be good with cashew butter too? Gotta try these out!
uprootfromoregon says
Thanks for stopping by! Absolutely- any nut butter would work great in this recipe! Enjoy it : )
Rachael says
These were so easy to make and unbelievably amazing! I keep mine in the freezer and they’re such a great healthy treat to have on hand for my constant sweet tooth cravings!
Marisa says
Ahh yes – I need to make these again! So glad you love them. They’re so tasty and perfect straight out of the freezer!
Patty Stone says
Can I substitute Pistachio Butter or Ground Sesame for the Almond Butter? If so would I use the same amount? I have Pistachios and Sesame on hand as well as Almonds but I am saving my Almonds for another recipe. Thank you.
Marisa says
Hi Patty – I haven’t tried this recipe with that substitution, but I think pistachio butter would be your best option since it has a similar thick consistency to almond butter and less prominent flavor than ground sesame. Let me know how they turn out – enjoy!
Patty Stone says
Thanks Marisa,
Hunger got the best of me and I just ended up making Chocolate Covered Dates for me and a Huge Ginger Raisin Chocolate bar with Macadamia Nuts for everyone else. Now I need dates so I will pick up almonds too. I can hardly wait to make them and share them. I hope mine are as pretty as yours. Thanks again!