Description
Deliciously rich and healthy Chocolate Almond Truffles made with medjool dates, almond butter, and cocoa powder, rolled in finely chopped almonds for an extra crunch. These naturally sweet, no-bake treats are perfect as a guilt-free snack or dessert.
Ingredients
Scale
Main Ingredients
- 10 medjool dates, seeds removed and halved
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons creamy almond butter (preferably salted)
- 1 tablespoon coconut butter
- 2 tablespoons unsweetened coconut flakes
- 2 tablespoons dark cocoa powder
- 1/8 teaspoon kosher salt
For Rolling
- 1/4 cup almonds, finely chopped
Instructions
- Prepare the Dates and Extracts: Combine the pitted medjool dates, vanilla extract, and almond extract in a food processor. Pulse until the dates are coarsely chopped, forming a sticky base.
- Add Nut Butters: Add the creamy almond butter and coconut butter to the food processor. Process the mixture until fully incorporated and it becomes smooth and creamy.
- Incorporate Remaining Ingredients: Add the unsweetened coconut flakes, dark cocoa powder, and kosher salt to the processor. Blend until the mixture is sticky and easy to roll into balls.
- Shape the Truffles: Scoop tablespoon-sized portions of the mixture and roll them into balls with your hands. Set these aside on a clean plate or tray.
- Coat with Chopped Almonds: Place the finely chopped almonds in a small dish. Roll each truffle in the chopped almonds, pressing gently so that the nuts adhere to the surface.
- Chill to Firm Up: Arrange the almond-coated truffles on a plate and refrigerate for about 30 minutes so that they firm up slightly and hold their shape better.
- Store Properly: Keep the truffles covered in the refrigerator until ready to serve. They make a perfect ready-to-eat snack or dessert.
Notes
- Make sure to remove the seeds from the medjool dates before processing to avoid any bitterness or texture issues.
- If you prefer a sweeter truffle, you can add a teaspoon of honey or maple syrup, but the dates provide ample natural sweetness.
- The coconut butter can be substituted with additional almond butter if unavailable.
- Use salted almond butter if you like a slight salty kick; otherwise, unsalted works just as well.
- Store the truffles in an airtight container in the fridge for up to one week.
- For a festive touch, you can roll the truffles in cocoa powder, shredded coconut, or crushed pistachios as alternatives to almonds.
