These rich, fudgy chocolate truffles are the perfect solution when a chocolate craving strikes and time is short. Made with wholesome ingredients and naturally sweetened with dates, they come together in just minutes using a food processor and deliver an indulgent, satisfying bite without refined sugar.
Why You’ll Love This Recipe
These truffles are incredibly quick to prepare and require minimal cleanup. They’re naturally sweetened, deeply chocolaty, and have a smooth, melt-in-your-mouth texture. With healthy fats from nut butter and almond flour, they’re both nourishing and satisfying, making them ideal for a quick treat or make-ahead snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 Medjool dates, pitted (about 3/4 cup or 180 g, packed)
1 tablespoon coconut oil, melted
2 tablespoons water
1/4 cup unsweetened cacao powder or cocoa powder, plus more for rolling
3/4 teaspoon vanilla extract
1 1/2 tablespoons cashew butter
1 pinch fine sea salt
1/2 to 3/4 cup almond flour (56–84 g)
Directions
Line a small plate or shallow dish with parchment paper and set aside.
Add the pitted dates, melted coconut oil, and water to a food processor. Blend until a thick paste forms with only small bits of dates remaining.
Add the cacao powder, vanilla extract, cashew butter, and sea salt. Blend again until fully combined and smooth.
Begin adding the almond flour in 1/4-cup (28 g) increments, blending between additions. Stop once the mixture pulls away from the sides and forms a soft, slightly sticky dough that holds together easily.
Using a tablespoon measure or small scoop, portion out the mixture and roll gently between your palms to form balls. If the mixture sticks too much, lightly dust your hands with cacao powder.
Place each truffle onto the parchment-lined plate. Continue until all the mixture is used, yielding about 16 truffles.
For an optional finish, roll each truffle in additional cacao powder for a richer chocolate flavor and less sticking.
Enjoy immediately, or transfer to the freezer for 30 minutes to firm up before serving.
For a nuttier flavor, substitute almond butter or peanut butter for the cashew butter. You can also add a pinch of cinnamon or espresso powder for a deeper, more complex chocolate taste. For texture, try mixing in finely chopped nuts or unsweetened coconut before rolling.
Storage/Reheating
Store the truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, keep them in the freezer for up to 1 month. Let frozen truffles sit at room temperature for a few minutes before eating to soften slightly.
FAQs
Can I make these truffles without a food processor?
A high-speed blender can work, but a food processor is recommended for the best texture and easiest blending.
Are these truffles very sweet?
They are moderately sweet with a natural caramel-like sweetness from the dates, balanced by rich cacao.
Can I use cocoa powder instead of cacao powder?
Yes, unsweetened cocoa powder works well and gives a similar chocolate flavor.
What can I use instead of almond flour?
Very finely ground almonds or another nut flour with a similar texture can be used.
Do I need to chill the truffles before eating?
No, they can be eaten right away, but chilling helps them firm up and enhances the truffle-like texture.
Are these truffles suitable for kids?
Yes, they are made with simple, wholesome ingredients and no refined sugar.
Can I double the recipe?
Yes, the recipe doubles easily as long as your food processor is large enough.
Why is my mixture too sticky?
This usually means it needs a bit more almond flour or a light dusting of cacao powder on your hands.
Can I make these truffles ahead of time?
Yes, they are perfect for making ahead and storing in the fridge or freezer.
How do I prevent them from sticking together?
Rolling them in cacao powder and storing them in a single layer helps prevent sticking.
Conclusion
These date-sweetened chocolate truffles prove that quick and simple desserts can still feel luxurious. With their rich chocolate flavor, wholesome ingredients, and no-bake convenience, they’re a recipe you’ll want to keep on hand for busy days, special treats, or anytime you need a fast chocolate fix.
Rich, fudgy, and naturally sweetened with dates, these 10-minute chocolate truffles are a no-bake treat made with wholesome ingredients like nut butter and almond flour. Perfect for quick cravings or make-ahead snacks.
Author:Sophia
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:16 truffles
Category:Dessert
Method:No-Bake
Cuisine:Universal
Diet:Vegan
Ingredients
10 Medjool dates, pitted (about 3/4 cup or 180 g, packed)
1 tablespoon coconut oil, melted
2 tablespoons water
1/4 cup unsweetened cacao powder or cocoa powder, plus more for rolling
3/4 teaspoon vanilla extract
1 1/2 tablespoons cashew butter
1 pinch fine sea salt
1/2 to 3/4 cup almond flour (56–84 g)
Instructions
Line a small plate or shallow dish with parchment paper and set aside.
In a food processor, combine the pitted dates, melted coconut oil, and water. Blend until a thick paste forms with minimal chunks.
Add the cacao powder, vanilla extract, cashew butter, and sea salt. Blend until smooth and well combined.
Gradually add almond flour in 1/4-cup increments, blending after each addition, until the mixture forms a soft dough that pulls away from the sides and holds together.
Using a tablespoon or small scoop, portion the mixture and roll into balls between your palms. If sticky, lightly dust your hands with cacao powder.
Place truffles onto the parchment-lined plate. Repeat with remaining mixture to make about 16 truffles.
Optionally roll truffles in extra cacao powder for a richer finish and less sticking.
Enjoy immediately or chill in the freezer for 30 minutes to firm up before serving.
Notes
Use almond or peanut butter instead of cashew butter for a different nutty flavor.
Add a pinch of cinnamon or espresso powder for extra depth.
Mix in chopped nuts or unsweetened coconut for texture.
Dust hands with cacao to reduce sticking during rolling.
