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+ servings
Servings: 18

Date Hazelnut Chocolate Truffles

Prep Time:
10 mins
Total Time:
10 mins
These date hazelnut chocolate truffles are vegan, gluten free, loaded with fiber and naturally sweetened.
5 from 14 votes
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Date Truffles

  • 9-10 Medjool dates — , pitted
  • 1/2 cup raw hazelnuts
  • 1/2 cup raw pecans
  • 1 tbsp coconut oil melted
  • 1 tsp maple syrup — (can add more if you'd like them sweeter)
  • pinch of sea salt
  • 1 cup almond meal
  • 1/2 tsp vanilla extract — (optional)

Chocolate almond ganache

  • 3 oz (85 gr) dark chocolate
  • 3 oz (90 ml) almond milk


Date Hazelnut Balls:

  1. Soak dates in hot water for 10 minutes. Drain water.
  2. Chop nuts in a food processor, then add almond meal and pulse a few times. Add salt, vanilla, coconut oil, maple syrup and dates and pulse until sticky dough forms.
  3. Remove dough and place in a bowl. Add extra sweetener if necessary.
  4. Roll sought with your hands into small balls. (Can use a cookie scoop or 1 tbsp measuring spoon to get balls with the same size).

Chocolate Ganache:

  1. Bring almond milk to a boil over medium to high heat. Remove form heat. Chop dark chocolate and place in a bowl. Pour hot milk and stir well, until ganache gets smooth.
  2. Let ganache cool to room temperature. Swirl each ball in ganache, then set over a bakining sheet lined with Silpat or parchment paper.
  3. Refrigerate for at least 45 minutes before consuming, for a more candy-like experience.
  4. I prefer to keep them in air tight container in the fridge.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 145, Fat: 9g, Saturated Fat: 2g, Sodium: 7mg, Potassium: 151mg, Carbohydrates: 13g, Fiber: 2g, Sugar: 9g, Protein: 2g, Vitamin A: 20%, Vitamin C: 0.2%, Calcium: 36%, Iron: 1.1%