Chocolate Fudge Date Truffles

Ingredients

• 10 Medjool dates (Use 10-12 pitted dates; soaked in hot water before processing.)
• 0.333 cup Walnuts
• 0.333 cup Pistachios
• 0.5 cup Unsweetened coconut flakes (Some may be used as an optional coating.)
• 1 tsp Pure vanilla extract (Optional.)
• 1 tbsp Unsweetened cocoa powder
• 1 cup Bittersweet chocolate (Melted for dipping.)

Steps

1. 1

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

2. 2

   Place the walnuts, pistachios, unsweetened coconut flakes, and cocoa powder in a food processor. Pulse until the mixture is finely ground.

3. 3

   Add the softened dates and the optional vanilla extract to the food processor. Pulse until a thick, sticky dough ball forms.

4. 4

   Remove the dough ball from the food processor.

5. 5

   Roll the dough into small balls.

6. 6

   Melt the bittersweet chocolate. Dip the truffles in the melted chocolate, coat them with additional coconut flakes, or leave them without a topping.

7. 7

   Place the truffles on a baking sheet and store them in the freezer until they are hard enough not to stick together.

8. 8

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

Notes

The source does not specify an exact soaking time, number or size of truffles, freezing time, or chocolate-melting method. The bittersweet chocolate is listed for dipping; whether it is vegan is not specified in the source.

Nutrition per serving

• dessert
• vegan
• gluten-free
• no-bake
• truffles
• chocolate
• date-based
• make-ahead