This post may contain affiliate links. Please read our disclosure policy.
These Date Hazelnut Chocolate Truffles are no-bake, naturally sweetened, and made with simple pantry ingredients like Medjool dates, nuts, and dark chocolate.
They’re rich, chocolatey, and satisfying – perfect when you want something sweet but made with real ingredients.
Ready in about 15 minutes, these truffles are ideal for:
- A small after-dinner treat
- A snack with coffee
- A post-workout bite
- Or a make-ahead dessert for the week
Why You’ll Love These Date Truffles
- No baking required
- Naturally sweetened with dates
- Dairy-free and gluten-free
- Easy to customize
- Freezer-friendly
They have a soft, slightly chewy center and a smooth dark chocolate coating that makes them feel like a true dessert.
Ingredients For Chocolate Hazelnut Truffles
Date Truffles
- 9–10 Medjool dates, pitted
- ½ cup raw hazelnuts
- ½ cup raw pecans
- 1 tbsp coconut oil, melted
- 1 tsp maple syrup (optional, for extra sweetness)
- Pinch of sea salt
- 1 cup almond meal
- ½ tsp vanilla extract (optional)
Chocolate Ganache
3 oz almond milk
3 oz dark chocolate (70% cocoa recommended)
How to Make Date Hazelnut Truffles
1. Soften the Dates
Soak dates in hot water for 10 minutes. Drain well.
2. Process the Nuts
In a food processor, pulse hazelnuts and pecans until finely chopped. Add almond meal and pulse again.
3. Blend the Mixture
Add soaked dates, coconut oil, maple syrup, salt, and vanilla. Process until a sticky dough forms.
If needed, taste and adjust sweetness.
4. Form the Truffles
Roll into small balls using your hands or a small cookie scoop. Place on a parchment-lined tray.
5. Make the Ganache
Heat almond milk until just boiling. Remove from heat and pour over chopped dark chocolate. Stir until smooth.
Let ganache cool to room temperature.
6. Coat
Dip each truffle into ganache and place back on parchment paper.
Refrigerate for at least 45 minutes until set.
Tips for Best Results
- For a simpler version, skip the ganache and roll in cocoa powder or coconut.
- Soaking dates ensures a smoother texture.
- Use a food processor for the best consistency.
- Chill before serving for a firmer, candy-like bite.
Nut Options:
Try almonds for a lighter flavor, pecans for a richer buttery note, or keep hazelnuts for that classic chocolate-hazelnut pairing.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months. Thaw in the fridge before serving.
FAQs
Yes. Almonds, walnuts, or cashews work well. Keep the total nut amount the same.
Absolutely. Roll in cocoa powder, coconut flakes, or leave plain for a lighter snack-style version.
Yes, but finely chop the nuts and mash the dates thoroughly. Texture will be slightly chunkier.
Yes. Freeze up to 2 months in an airtight container.
More Truffles
Date Hazelnut Chocolate Truffles
Ingredients
Date Truffles
- 9 –10 Medjool dates, pitted
- ½ cup raw hazelnuts
- ½ cup raw pecans
- 1 cup almond meal
- 1 tbsp coconut oil, melted
- 1 tsp maple syrup, optional
- Pinch of sea salt
- ½ tsp vanilla extract, optional
Vegan Chocolate Ganache
- 3 oz 85 g dark chocolate (70% cocoa recommended), chopped
- 3 oz 90 ml almond milk
Video
Instructions
Date Truffles
- Soak dates in hot water for 10 minutes. Drain well.
- In a food processor, pulse hazelnuts and pecans until finely chopped.
- Add almond meal and pulse briefly.
- Add soaked dates, coconut oil, maple syrup, salt, and vanilla.
- Process until a sticky dough forms.
- Roll into small balls using your hands or a small cookie scoop.
- Place on a parchment-lined tray.
Vegan Chocolate Ganache
- Heat almond milk until just boiling.
- Remove from heat and pour over chopped dark chocolate.
- Stir until smooth and glossy.
- Let cool to room temperature.
- Dip each truffle into ganache and return to parchment paper.
- Refrigerate for at least 45 minutes until set.
Notes
- Soaking the dates ensures a smoother texture.
- A food processor gives the best consistency.
- Substitute hazelnuts with almonds or pecans if preferred.
- For a simpler version, skip the ganache and roll in cocoa powder or coconut.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze up to 2 months and thaw in the fridge before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are such a good idea, Mira! Definitely must pin them 🙂 Hope you have been doing well recently, I wish I had more time to pore over all your delicious recipes on here! Love Tash x
Thanks for pinning Tash! I’ve been doing well, no worries, come back when you have time 🙂 Heading over to your blog to see what’s new 🙂
These look like a wonderfully delicious and satisfying treat. Thank you so much for sharing!
Thanks Meagan!