Chocolate-Covered Date & Almond Truffles Recipe

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.

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.

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.

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.