If you’ve ever craved truffles and you’ve wanted them FAST, this recipe is for you.
Not only are these quick and easy to make requiring 7 ingredients, 10 minutes, and 1 food processor. They’re also healthier than your average truffle, relying on dates for natural sweetness, cacao powder for antioxidants, and cashew butter and almond flour for plenty of healthy fats and protein.
Let’s do this!
This recipe starts in the food processor. Pitted dates are blended with a bit of water and coconut oil, which adds creaminess and helps them firm up once chilled.
Next comes cacao powder, vanilla for a boost of flavor, salt for balance, and nut butter for creamy texture.
Lastly, blend in some almond flour to make the mixture pliable and easy to roll into balls!
The “batter” kind of looks like brownies, and we’re not mad about it.
All that’s left to do is roll into truffles and (optionally) coat with cacao powder. Major swoon!
We hope you LOVE these truffles. They’re:
Quick & easy to make
& Super delicious
These would make the perfect healthier treat to have on hand throughout the week. They keep best in the refrigerator or freezer for optimal texture but travel well, too! After sharing these with a friend, she mentioned they reminded her of Tootsie Rolls in all the best ways. So consider this treat a throwback to childhood as well.
More Healthier Treats
- No-Bake Chocolate Cake Bites
- No-Bake Vanilla Cake Bites
- Black Bean Brownies
- Brownie Bliss Bites
- No-Bake Carrot Cake Bites
- No Sugar Added Carob Coconut Bars
If you try this recipe let us know! Leave a comment and rating, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
10-Minute Chocolate Truffles (Date-Sweetened)
- 10 medjool dates, pitted (about 3/4 cup or 180 g packed)
- 1 Tbsp coconut oil
- 2 Tbsp water
- 1/4 cup unsweetened cacao powder or cocoa powder (plus more for rolling)
- 3/4 tsp vanilla extract
- 1 ½ Tbsp cashew butter (or sub other nut or seed butter)
- 1 healthy pinch sea salt
- 1/2 -3/4 cup almond flour
- Line a small plate or dish with parchment paper and set aside.
- Add pitted dates, melted coconut oil, and water to a food processor (a blender can also work, but not as well). Mix until small bits remain or a paste forms.
- Add cacao powder, vanilla, cashew butter, and a healthy pinch of salt and blend again to combine.
- Next add almond flour in 1/4-cup (28 g) measurements until the mixture forms a ball in the food processor. Scrape down sides as needed. You’re going for a sticky energy-bite texture (see photo).
- Use a scoop or lightly oiled 1-Tbsp measuring spoon to scoop out 1-Tbsp amounts of the mixture to roll into balls between the palms of your hands. They can stick a little bit if you work slowly, so try not to overhandle them. If too sticky, add a bit of cacao powder to the mixture and/or your hands to limit sticking.
- Transfer to the parchment-lined plate or dish to prevent sticking. Repeat until all truffles are formed — as recipe is written, about 16.
- Optional: Empty a small amount of cacao powder into a shallow dish or bowl and roll the truffles around to coat. This helps prevent them from sticking and also adds a more intense chocolate flavor.
- At this point you can enjoy them as is. Or, for a firmer truffle, transfer to the freezer to set for 30 minutes. Store leftover truffles covered in the refrigerator up to 1 week or in the freezer up to 1 month.