Description
Delight in these Healthy Chocolate-Covered Date & Almond Truffles, made from whole, natural ingredients like dates, roasted almonds, and sunflower seeds. These no-bake treats feature a moist, chewy center coated in silky semi-sweet chocolate, offering a sweet yet nutritious snack perfect for any occasion.
Ingredients
Scale
Main 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
- 1/2 cup (70g) raw sunflower seeds
Chocolate Coating
- 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
- Prepare the Work Surface: Line a large baking sheet with parchment paper or a silicone baking mat to prevent the truffles from sticking and allow for easy cleanup.
- Make the Truffle Dough: In a food processor, combine the pitted and soaked dates, pure vanilla extract, cocoa powder, roasted almonds, and raw sunflower seeds. Pulse and blend until a moist, cohesive dough forms. If the mixture is too dry and crumbly, add a teaspoon of warm water to help it bind.
- Form the Truffles: Roll the dough into tablespoon-sized balls with your hands and place them onto the prepared baking sheet. Set aside while you prepare the chocolate coating.
- Melt the Chocolate: Melt the chopped semi-sweet or bittersweet chocolate using a double boiler or microwave. If microwaving, place the chocolate and optional oil in a heat-proof bowl or glass measuring cup and heat in 20-second increments, stirring well after each until smooth and fully melted.
- Coat the Truffles: Using a fork or candy dipping tool, dip each dough ball into the melted chocolate, swirling to coat thoroughly. Lift out and gently tap off excess chocolate. Transfer to another lined baking sheet or plate. Optionally, sprinkle with flaky sea salt while the chocolate is still wet for added flavor.
- Set the Coating: Place the coated truffles in the refrigerator for at least 30 minutes to allow the chocolate to set firmly.
- Storage: Store the finished truffles in an airtight container, layered with parchment or wax paper, in the refrigerator for up to 10 days.
Notes
- These truffles offer a delicious combination of a soft, chewy center made from wholesome ingredients like dates, almonds, and sunflower seeds encased in a rich chocolate shell.
- The mixture comes together quickly using a food processor, making it an easy no-bake treat.
- Adjust the cocoa powder or chocolate type to taste for a sweeter or more intense chocolate flavor.
- Soaking the Medjool dates softens them for easier blending and enhanced texture.
- Using flaky sea salt as garnish adds a lovely contrast to the sweet richness of the truffles.
Nutrition
- Serving Size: 1 truffle (approximately 20g)
- Calories: 120
- Sugar: 12g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
