Chocolate Date Truffles

Ingredients

• 11 pitted Medjool dates (Use 10–12 dates; soaked in hot water and drained)
• 0.333 cup mixed nuts (Finely ground)
• 0.5 cup unsweetened coconut flakes (Use some additional coconut flakes for coating if desired)
• 0.333 cup oats (Finely ground with the nuts and coconut)
• 1 tsp pure vanilla extract (Optional)
• 1 tbsp unsweetened cocoa powder (Optional)
• 3 tbsp honey or maple syrup (Use honey or maple syrup)
• 1 cup bittersweet chocolate (Melted for dipping; optional topping)

Steps

1. 1

   Soak the pitted Medjool dates in hot water for a few minutes to soften them. Drain the dates and squeeze out the excess water.

2. 2

   Add the mixed nuts, coconut flakes, and oats to a food processor. Pulse until the mixture is finely ground.

3. 3

   Add the softened dates, optional vanilla extract, optional cocoa powder, and honey or maple syrup to the food processor.

4. 4

   Pulse until the mixture forms a thick, sticky dough ball.

5. 5

   Remove the dough from the food processor and roll it into small balls.

6. 6

   Melt the bittersweet chocolate. Dip the truffles in the melted chocolate, or coat them with coconut flakes. They may also be left without a topping.

7. 7

   Place the truffles on a baking sheet and freeze them until they are hard enough not to stick together, about 1 hour.

8. 8

   Transfer the firm truffles to an airtight container and keep them in the refrigerator or freezer.

Notes

The source does not specify an exact soaking time beyond a few minutes or an exact freezing time; the total time is estimated. Store in an airtight container in the refrigerator or freezer.

Nutrition per serving

• dessert
• snack
• no-bake
• vegan-option
• vegetarian
• gluten-free-option
• freezer-friendly
• chocolate