10-Minute Chocolate Truffles (Date-Sweetened)

So delicious. Guests loved these. I added some sweetened shredded coconut. Great as is but also so many options to further tweak flavours of this recipe, and these would make a great gift. This one’s a keeper. Thank you so much!.

These took much longer than 10 minutes to make and were not worth it.

Thanks, this was good. I agree that cacao is a bit darker, so I will try again with cocoa. Mine blended to a smooth mixture without oil. I made the balls without waiting for the flour to make it firmer. Mainly cos I’d already added a cup of almond flour! But I think the hot humid climate I live in would’ve stopped it from firming up anyway. It was tasty & I now have something healthy to snack on.

These are so yummy and went beyond my expectations. I skipped the oil as they blended without it. I used peanut butter instead of cashew butter. I also skipped the flour as it had formed into a ball already and was not too sticky. Will definitely make again.

I looked at several recipes out there and had the best instincts about this one. Clear and easy instructions, and my truffles looked like the pictures and yielded the amount specified! The balls were very easy to roll instead of impossibly sticky as I’d been expecting. Best of all, they’re healthy but also delicious!

I used peanut butter for the nut butter and rolled half of my truffles in sweetened shredded coconut instead of only cocoa powder (didn’t have cacao so had to use cocoa).

Looking forward to making this again–thank you!

Absolutely delicious. We are already a little uh… over sugared…and it is only December 7th! I made a big pot of nourishing soup and these as a yummy dessert to munch through the week to make us feel better and they did the trick! I love that these are like an energy ball and heading into marathon training I think they may be coming with me on my long runs.

Dear Dana, over the last 1.5 years I have probably made 20-30 recipes from your website. Some I followed by a T, some I took as inspiration. In particular, I LOVE the healthy versions for sweet dishes. But these chocolate truffles are from another world!! I cannot live without chocolate. When I removed dairy from my diet I mourned the loss of my favourite chocolate truffles. I went to buy expensive vegan chocolate bars which are rather “dry”. But with this recipe I now have healthy, decadent and gooey chocolate truffles. Thank you – please keep creating new recipes!!

Delicious, quick, and easy! My son is allergic to dairy and eggs and loves chocolate (any dairy-free kind I can make or buy.). He took one bite and said “Whoa, these are chocolate!” Then not another word until he had savored two. Everyone in my house enjoyed them! Very rich and satisfying.

These were so good!! Had to hold myself back from eating too many… I didn’t add as much cocoa powder and rolled them in chocolate sprinkles. When rolled in the sprinkles they taste just like brigadeiros from Brazil, traditionally made with sweetened condensed milk. The texture was so soft, thank you for this recipe!!

Ridiculously delicious and decadent. I used mazafati dates instead and I rolled mine in coconut flakes instead of cocoa powder. And I replaced about 1/4 cup of the almond flour for milled flaxseed instead. I would eat these even if they weren’t healthy. I have been trying your recipes for about a year now (excellent recipes – thank you) and this is the first thing I’ve ever felt compelled to comment and rave about.

So good! I used almond butter and they turned out delicious. I had three this morning FOR BREAKFAST!

100% delicious!
texture is great. I used a less-than-new food processor and had a bit of trouble with the dates, but I will now always make mine this way- you can leave the dates less than perfectly blended if you want it to have small and sweet pieces.. resembles chocolate chips.
I served them to my friends and family (many of whom are suspicious of ‘healthier’ dessert recipes, and they loved them.
also.. I recommend the Hershey’s “Special Dark” cocoa powder!

Fantastic! Another healthier delicious treat to keep around. It took me a little longer than 10 minutes to make and it was quite sticky but it was far worth the effort as it tasted like real truffles. Thanks for sharing such wonderful recipes that keep me healthy and happy.

These were so good! I rolled mine in maca and damiana to turn them into aphrodisiac balls! SO YUMMY

OMG I loved this recipe so much!
Delicious!!!

I recently discovered your web and love it more and more. Thanks!

Amazing recipe , the easiest and tastiest healthy vegan dessert I’ve ever made. They are so light and tasty, but without all the refined sugar and fat! I subbed the almond flour for rolled oats as I’m on a low fat diet, the cashew butter for almond butter & omitted the coconut oil completely as I didn’t feel like they needed it. I halved this recipe and ended up with 18 pieces , but I think I made them half the size because in this recipe they come out quite big for a portion.

I have made these a few times now and they are SO GOOD. They’re the perfect after dinner snack because they’re tasty but not too filling. I’ll probably always have some hanging out in my freezer from now on. I use coconut flour and peanut butter instead of what’s called for in the original recipe.

i just made these and they are ASTOUNDING! I subbed the cashew butter for almond butter but kept everything else the same. I wish I had soaked the dates beforehand so they were easier for my processor to work with, but otherwise the recipe was incredibly easy. I was scraping the bowl for every last bit of leftover batter – it was that good!

Hi Dana, just wanna say that you nailed a very popular candy/desert we eat in Brazil. Seriously, unbelievable mouth feel and taste. The only change I did wast to roll the truffles into sugar after ready (to make them even more similar to the candy I used to eat). The non-vegan version requires condensed milk and peanuts which makes your version a true blessing ;)
Take you so much for thinking outside the box. You’re wonderful!
Happy Holidays!
Muriel

These are so good! I’ve made them three times now. I love how quick they are to throw together. I never have almond flour so instead I’ve just substituted ¼ cup of almonds. In the food processor they turn into these little crunchy bits of nuts in the truffles and make them so good!!! I also don’t have coconut oil so I just put in extra nut butter. I shared the altered recipe with my sister and she loves them, too!

Hi Dana, I have prepared the truffles and they are so delicious! I used peanut butter instead, a simple blender as I don’t have a food processor and I did not have almond flour at home but I did not give up :)
I just had to add a little bit more cocoa in order to be able to roll them at all ;) I will try to get the almond flour for the next time, but THEY ARE SO GOOD <3 Thank you for the recipe!

These are so good & easy. I used half peanut butter & half almond butter (I do not have cashew butter.) I rolled some of them in sweetened cocao nibs, added walnuts to others, and rolled in cocao powder – can not wait to try them all. Thanks so much for your recipes.

Second time making this and they continue to be a hit. I have used peanut butter and unsweetened conventional cocoa each time with great result. First I used only dates-they were divine! This second time I used half prunes, half dates and they turned out great. I would encourage everyone to only use food processor-I attempted with a high speed blender and moved to food processor to get the smooth texture.

This recipe is fool proof and a showstopper! I have made it a few times and it’t turned out great each time! Most recently I added chopped walnuts at the end pulsed them once in the food processor and loved the crunch. These taste best after sitting in the freezer for the recommended time. Also, I learned that rolling them in too much cacao can make them taste a bit too bitter (in my opinion) so instead I prefer a sprinkle of the cacao at the end. These are delish!

SO GOOD! I used PBfit because I didn’t have any almond flour and they are SOOOOO good.

It was delicious I used almond butter dark choclate and
I added walnuts inside the balls

I used deglet noir dates but soaked them in hot water for 10 minutes and then peanut butter instead of cashew and they were perfection! Brilliant healthy recipe and very adaptable, thank you!

Melt-in-your-mouth type of goodness! Followed the recipe, used peanut butter, and full 1 tsp vanilla.
I think using plump Medjool dates and a good fragrant vanilla extract really elevates these truffles to the next level! I tried making truffles before using regular dates and mediocre vanilla (or no vanilla), and results were just “meh”.
Thank you Dana, the recipe goes to my staples.

WOW! Every single one of your recipes are perfection, but these chocolate truffles are next level! Thank YOU for doing what you do X

Loved these so much we ate them in less than 24 hours! Used hazelnut chocolate butter as others did. The batter formed into a ball before adding almond meal, so we only put 1/4 cup of almond meal and called it good. Making another batch VERY soon!

I just had to try this and I’m so glad I did! I opted for peanut butter because my kids aren’t fans of the other nut butter options, and used 1/2 c of coconut flour because I was out of almonds. It turned out delicious! This was my first ever attempt at using dates and it came out perfectly. We will definitely make these again!

I made these with only one alteration: I used Nutella-esque hazelnut cocoa butter in place of the cashew butter. Definitely a little bit more decadent, but hey–it’s a truffle! This is probably my favorite of all the date bites I’ve made from your site, so thank you! I recommend the hazelnut switch for those that aren’t vegan and want to take this up a notch, dessert wise.

These truffles taste like a sweet treat ($$$$) from a gourmet candy shop! We followed the recipe, except subbed peanut butter. This lovely truffle recipe can be tweaked any number of ways to satisfy anyone’s favorite flavor combinations with chocolate. Oh, yeah!

These are rich and not sickly sweet (the latter is what I’m used to, but trying to re-train my taste buds!). It came together a little slower than 10 minutes because I found I had to do a lot of scraping – next time I will remove the blade at the end to scrape because there was some coconut oil and water hiding underneath :( I misread the recipe and accidentally added coconut flour instead of almond flour and at 1/2 cup it was a little thick, but still delicious. DEFINITELY recommend rolling them in cocoa powder- amps up the chocolate. Yum!

Holy goodness these are amazing! Just enough sweet to cure a sweet tooth and still keep your dignity :D I used a mixed nut butter (almond, cashew, peptic, chia and flax mix) and coconut flour instead of almond. This will be in my weekly rotation!

These came together quickly and easily with pantry ingredients and look like I bought them at Erewhon for $$$! I rolled mine in Trader Joe’s freeze dried raspberries that I pulverized/powdered with a rolling pin :)