- 1.5 pitted medjool dates
- 3/4 cup unsweetened Dutch process cocoa powder, plus additional 1-2 Tbsp for coating. Important to use Dutch process because it is sweeter
Line a baking sheet with parchment paper and set aside.
Add dates to a food processor and blend until it is a mostly smooth date paste. Some little flecks of date skin are okay. You will need to scrape down the sides of your food processor a few times to help it blend. Once you have a smooth paste, add in ½ cup of cocoa powder, reserving the rest initially.
Blend the cocoa powder and dates until you have a uniform mixture. Test the consistency of the mixture. If it is too sticky and wet, add more cocoa, 1 tbsp at a time and blend, until your mixture is workable. You want the consistency so that the mixture is just sticky enough to roll up into a ball but not so sticky that it is going to stick to your hands. If your mixture becomes too dry and crumbly you can add 1-2 tbsp of water to make it more sticky.
Scoop 1 tbsp of filling and roll between palms to form a smooth ball. Repeat with the remaining mixture. Place the balls on your prepared baking sheet.
Add 1 to 2 tbsp of cocoa powder to a fine mesh strainer and lightly dust the surface of each truffle before serving. Uneaten truffles can be stored in an airtight container for 1 day at room temperature and longer in the fridge or freezer. If you prefer a sweeter truffle, you can dip the truffles in melted chocolate instead of coating them with cocoa powder. See note section for more details.
Notes
- Dates note: This recipe works best with very soft dates so I recommend using a newly purchased not yet opened bag of dates. While you can soften drier dates by soaking them in warm water, the date paste is usually much more wet with this method (even if you thoroughly pat dry the dates). This then results in you needing a lot more cocoa powder which will make the truffles more bitter. I like using Joolies Medjool Dates (Amazon | Target)*
- If you are using whole dates with pits, make sure to remove the pits before measuring and using.
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Cocoa note: The amount of cocoa needed will vary depending on how much moisture is in your dates. This is why I recommend starting with 1/2 cup and adding more as needed. I used Rodelle Dutch process cocoa powder.*
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- Sweetness note: These dates have a very rich cocoa flavor but are not that sweet. If you prefer sweeter truffles, I recommend dipping them in melted chocolate. You can use whatever chocolate is your favorite such as dark chocolate, semisweet, milk, or white. You can also use sugar-free chocolate sweetened with other sweeteners.
- Chocolate coating note: If you want to dip the truffles in chocolate, I recommend freezing the truffles first until frozen solid which will make them easier to dip. I recommend 2 cups of chocolate chips of your choice, melted down until smooth.
- Estimated nutrition does not include optional melted chocolate coating.
Nutrition
Serving: 1truffle, Calories: 57kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Saturated Fat: 0.4g, Fiber: 3g, Sugar: 10g, NET CARBS: 10