Chocolate-Covered Date & Almond Truffles

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.
• 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.

1. Drop truffle in melted chocolate.
2. Scoop out with the spiral candy dipping tool.
3. Tap tool against bowl and allow extra chocolate to drip off.
4. Flip truffle over onto lined baking sheet.
5. 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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 5 reviews

• 
  Author: Sally
• 
  
  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.

---

---

Instructions

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. 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.
3. Once dough is formed, roll into 1-Tablespoon-size balls and place onto prepared baking sheet. Set aside.
4. 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.
5. 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.
6. 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

1. 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.
2. 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
3. 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.
4. 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.
5. 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. 
6. 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.