Date and Nut Truffle
These no-bake truffles are made by blending Medjool dates with mixed nuts until the mixture is sticky enough to roll into balls. No added sugar is needed — the dates provide all the sweetness, while the nuts add crunch and body. The whole batch comes together in about 15 minutes.
Equipment
- Food Processor
- Mixing Bowl
- Baking sheet
- Parchment Paper
Ingredients
- 2 cups mejdool dates pitted and roughly chopped
- 1 cup mixed nuts such as almonds and walnuts, unsalted
- 1 teaspoon ground cinnamon
- 1 tablespoon cocoa powder unsweetened
- 1 pinch sea salt
- 1 teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a food processor, combine the chopped dates, mixed nuts, ground cinnamon, and a pinch of sea salt. Pulse until the mixture forms a sticky, cohesive dough-like texture.
- Add cocoa powder and vanilla extract, then pulse a few more times to incorporate. The mixture should be fragrant with a slightly glossy appearance.
- Scoop tablespoon-sized portions of the mixture and roll them into balls with your hands, placing each on the prepared baking sheet.
- For a refined finish, dust the truffles with additional cocoa powder or finely chopped nuts.
- Refrigerate the truffles for at least 15 minutes to set before serving.
Notes
- For a refreshing twist, consider adding a teaspoon of orange zest to the mixture.
- These truffles can be kept refrigerated in an airtight container for up to a week.
- For a sweeter variation, drizzle melted dark chocolate over the top and let it harden before serving.
Nutrition
Calories: 141kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 5mgPotassium: 250mgFiber: 3gSugar: 16gVitamin A: 39IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
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