Our Date Chocolate Fudge Truffles with Sea Salt have a deep chocolate flavor with a fudge-like texture to satisfy chocolate cravings every time.
We’re talking healthy dessert truffles you can feel good about eating and also make your eyes roll back in your head with sheer delight.
We start with whole food ingredients like dates, shredded coconut, and cocoa, then add few chocolate chips so you’ll need a food processor to get a smooth texture.
Don’t worry, the small amount of coconut doesn’t flavor the truffles, but it does provide a boost of fiber and structure that make these truffles dense and delicious.
The Date Truffle Story
I was on the lookout to make a healthy, yet fabulous dessert.
It would have to involve chocolate because that’s where I live when it comes to dessert so it felt like I struck gold with these Date Chocolate Fudge Truffles with Sea Salt.
In my search, I landed on two promising chocolate desserts—German-Chocolate Fudge Bites and Sweet Potato Brownies, which included avocado in the ingredient list.
I decided it was time to see what the avocado-in-chocolate-dessert thing was all about. It was a no-go for me. I love avocado and enjoy it often, but it will never land in a chocolate dessert for me again.
For all those who claim “you can’t even taste the avocado” or “you’d never guess there was avocado in there,” I would say, “Oh yes I can, and I don’t care for it, thanks.
But these no-bake chocolate fudge balls were a hit! Technically, that’s what they are, but when coated in chocolate they deserve the truffle title.
A Decadent, Chocolate Fudge Truffle Dessert that Satisfies
You’ll love having these healthy date fudge truffles around to satisfy cravings without the guilt.
The only refined sugar in these bite-size treats is the small amount in the chocolate chips you choose. We prefer a dark chocolate flavor so bittersweet is called for in the recipe.
Dates provide all the sweetness you’ll need, as well as a host of other goodies like fiber, potassium, copper, manganese, magnesium, Vitamin B6, and iron. A touch of coarse sea salt is the perfect finish to balance the sweet richness of dates and chocolate, though you will enjoy them salted or not.
TIP: While fruit sweeteners are a better choice than refined sugar, it is still best to enjoy these chocolate fudge truffles in moderation.
Healthy Date Chocolate Fudge Truffles Step by Step
- Process dates, pecans, coconut, chocolate chips, cocoa powder, vanilla, and sea salt in food processor 2-3 minutes.
- Roll small amounts of the mixture into 1-inch balls.
- Freeze until firm, about 45 minutes.
- Melt chocolate and roll truffle balls in the chocolate to coat.
- Transfer to a parchment-lined tray and sprinkle a small amount of salt on top.
- Refrigerate until chocolate sets.
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Recipe TIPS & Variations
- Medjool dates are our go-to for our date fudge truffles as they are slightly sweeter and softer than Deglet Noor dates. Their soft texture makes them easy to pit and quick to process in this application. Medjool dates are fresh fruit so you’ll most often find them in the produce section of the store.
- A food processor is important to accomplish a smooth texture.
- Nuts and coconut help to provide structure as well as a little bit of fat for superior texture.
- A melon baller is a handy tool to keep the truffles all about the same size.
- Use chocolate chips based on your own preference. Semi-sweet chips will yield a sweeter milk chocolate flavor, bittersweet chips will yield a dark chocolate flavor.
Date Chocolate Fudge Truffles with Sea Salt
- 3/4 cup dates , pitted (8-10 dates, packed)
- 1/2 cup walnuts , or pecans
- 1/3 cup shredded coconut , unsweetened
- 1/4 cup chocolate chips , semi-sweet or bittersweet
- 2 1/2 tablespoons unsweetened cocoa powder (no need to be exact here)
- 1/8 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 cup bittersweet chocolate , melted for dipping
- Coarse sea salt , for finishing
- Place 3/4 cup dates, 1/2 cup walnuts, 1/3 cup coconut, 1/4 cup chocolate chips, 2 1/2 tablespoons cocoa powder, and 1/8 teaspoon sea salt in a food processor and pulse to incorporate the ingredients. If the cocoa powder clings to the sides of the processor bowl, after 8 or 9 pulses, stop processing and scrape down sides. Sprinkle the vanilla extract over the mixture and process on high for 2-3 minutes, or until the mixture forms a consistent texture that will stick together when pressed. There is no worry of over-mixing, so allowing the processor to continue to run a little longer is okay.
- Using a melon baller or a tablespoon, scoop small amounts of the truffle mix into the palm of your hand and roll or press into 1-inch size balls and place on a parchment paper-lined rimmed pan with a space between each. Recipe yields 18-22 bite-size truffles.
- Once all the mix is formed, place the pan of truffles in the freezer and freeze until firm, about 1 hour. The truffles need to be firm enough to not fall apart when dipped in chocolate.
- When ready to cover the truffles in chocolate, melt 1 cup of melting chocolate or chocolate chips in a double boiler. Remove truffles from the freezer and one-by-one, roll in the melted chocolate with a spoon until covered. Try to cover as thinly as possible, then transfer coated truffle back to the parchment paper-lined pan about 1-inch apart.
- Sprinkle a small amount of coarse sea salt on top of each one just before the chocolate hardens. Repeat until all the truffles are covered in chocolate and salted.
- Place pan in the refrigerator to allow chocolate to set, 20 to 30 minutes. Transfer truffles to a storage bag or container and store in the refrigerator.
Depending on the exact size, this recipe should yield 18-22 bite-size truffles.
Recipe TIPS & Variations
Medjool dates are our go-to for our date fudge truffles as they are slightly sweeter and softer than Deglet Noor dates. Their soft texture makes them easy to pit and quick to process in this application. Medjool dates are fresh fruit so you’ll most often find them in the produce section of the store.
You’ll need a food processor to accomplish a smooth texture.
Pecans and coconut help to provide structure as well as a little bit of fat for superior texture.
A melon baller is a handy tool to keep the truffles all about the same size.
Use chocolate chips based on your own preference. Semi-sweet chips will yield a sweeter milk chocolate flavor, bittersweet chips will yield a dark chocolate flavor.
- Add 6 drops of essential oils for additional flavors like orange, mint, or cinnamon.
Tiffiany Moody says
I absolutely loved these and got compliments from everyone I gave them to! They are simple and so yummy and almost guilt free 🙂 I am not a great cook and I even managed to pull these off!!
ooooh my godness.
i stumbled across your page searching for a vegan and gluten free treat to make for my colleagues for valentine’s day. i tried these little delight-bombs last night and they came out perfectly! such a glorious taste and texture. i wasn’t sure if it’ll work cos i haven’t worked with coconut meat before and the ingredients seemed rather dry, but – ooh baby – it came all together. i just had the first one and am utterly amazed. my colleagues will love me for them.
thank you for the recipe!!!
Judy Purcell says
Hi Macaron, I know exactly what you mean — it is utterly amazing how good these are and they are a perfect after dinner treat. Thank you for taking the time to return and comment! It means so much to receive feedback from my readers and I hope you will continue to find recipes on Savoring Today that you love just as much. 🙂
The Sketched Chef says
This looks so delicate and wonderful!
A Canadian Foodie says
I made sugar plums last year that these remind me of… you don’t even need the chocolate inside… just dried fruit and nuts and spices. I was the only one that liked them, but they were so rich and dense, I could only like one every couple of days. But, really did like them. Now, dipping them in chocolate would provide a whole other experience. Smart!
I can see how this would be a very healthy alternative to a Christmas chocolate or truffle… and extremely satisfying. Good for you!
Lizzy (Good Things) says
Judy, I could have sworn I’d commented on these previously, but it seems I hadn’t. What a wonderful recipe…. my Peter is particularly fond of dates, so I am bookmarking this one for the holidays, many thanks!
Mandy - The Complete Cook Book says
Oh wow, these truffles are heavenly! What a fabulous recipe Judy.
🙂 Mandy xo
Belinda Y. Hughes says
Congrats on your grad! Hoping she’s had a great start to her next life step. I can’t wait to try these truffles, though it will be with a vegan chocolate chip substitution.
Judy Purcell says
Hi Belinda, thanks for stopping by and commenting. 🙂 And thanks for the congrats, she has had a great step forward in her life, which is comfort to a mamma’s heart. I do hope you try the truffles, they are so good, my husband turns down Lindt truffles for these. Let me know how they turn out for you if you do, I alwasy appreciate feedback. 🙂
A delicious idea and I’ve often heard that dates work well as a substitute for fudge and truffles. Even the texture look so moreish and I think folks would be hard pressed to spot the difference. (Coconut & dates…yum!)
Judy Purcell says
Thanks Alice, for stopping by and taking the time to comment. 🙂 It was great to discover your blog — hope to see you around! Yes, the dates work very well here, if you didn’t know it was made with dates, you’d never guess.
Pure Complex says
Okay I will admit it.. it took me a while to stop looking at the chocolate and focus on making a comment lol. I love that you added sea salt to this. This looks absolutely amazing.
Karen (Back Road Journal) says
It sounds like you are going to be very busy…make sure you keep some of your truffles on hand to keep you calm. They sound delicious.
Nusrat Azim says
Truffles to die for !
I’m up for new flavors, new shake-ups, new jazz. So can’t wait to try them sexy lookin’ Truffles ! 🙂
Amy (Savory Moments) says
These truffles look absolutely fantastic! I love that you used dates in them rather than sugar. I bet they are sweet and delicious. Nice work!
Julia | JuliasAlbum.com says
Date fudge in chocolate sounds absolutely delicious! Plus, sea salt – I am craving these right now! Pinned!
Jed Gray (sportsglutton) says
Food processor (check), dates that need to me used (check), pecans (check), chocolate (check) equals I have no reason not to make these. Sound great Judy!
I’ve seen those avocado in chocolate recipes, and I’ve been wondering. You’ve confirmed what I suspected – thanks for saving me the trouble of trying it (although it was way, way down on my list of stuff to try anyway!). Great truffles! I gotta share this with Mrs K R – she’s really into those desserts that make her eyes roll way back in her head with sheer delight! Great recipe, and thanks. We’ll miss you while you’re gone – good luck with that party!
Angie@Angie's Recipes says
These are some sinful and irresistible little treats!
Hotly Spiced says
Good luck with that party! I went through all of that with my daughter last year. It was horrific and wonderful all at the same time. We had so many incredible celebrations however, I am glad to put it behind me. I love the chocolates – let’s hope you don’t have to make 500 of those! xx
Eva Taylor says
Now that’s dangerous, a Facebook party. Nothing good can come of that. I wish you well.
The truffles look wonderful and not overly sweet.
The salt on it would give that truffles another dimension, the contrasting taste would be so good.
Avocado in chocolate? I don’t think so and thanks, Judy, for testing that hypothesis for us all. Your turffles, on the other hand, sound fantastic. Pairing these with those that you made for Christmas and what a holiday platter they’d make. Just keep them away from where I’m seated. It wouldn’t be pretty, I’m afraid. 🙂