Description
Delicious and easy-to-make dark chocolate truffles made with just five simple ingredients.
Ingredients
Scale
- 1 cup Medjool dates, pitted (about 10–12 dates)
- 1 cup dark chocolate, chopped (preferably 70% cocoa or higher)
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- A pinch of sea salt (for garnish)
Instructions
- If your Medjool dates are not soft, soak them in warm water for about 10 minutes to soften. Drain and pat them dry before using.
- In a food processor, combine the pitted Medjool dates, almond butter, and vanilla extract. Process until the mixture is smooth and well combined.
- Once the mixture is smooth, use your hands to scoop out small portions (about 1 tablespoon each) and roll them into balls. Place the formed truffles on a parchment-lined baking sheet.
- In a microwave-safe bowl, melt the chopped dark chocolate in 30-second intervals, stirring in between until smooth and fully melted.
- Using a fork or a toothpick, dip each truffle into the melted dark chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the truffles back onto the parchment-lined baking sheet.
- While the chocolate coating is still wet, sprinkle a pinch of sea salt on top of each truffle.
- Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set.
- Once the chocolate has hardened, your truffles are ready to enjoy!
Notes
- Store the truffles in an airtight container in the refrigerator for up to two weeks.
- For nut allergies, substitute almond butter with sunflower seed butter or tahini.
- Use dairy-free dark chocolate to make the truffles vegan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dark chocolate, truffles, dessert, vegan, easy recipe