Our Date-Fudge Truffles with Sea Salt have a dense, deep chocolate-fudge flavor, much like a brownie, covered in chocolate.
Always on the lookout to make recipes healthier as well as great tasting, awhile back I was looking for healthy desserts.
You know, something I could feel good about eating, but would also make my eyes roll all the way back in my head with sheer delight.
Yeah, that kind.
It would have to involve chocolate because that’s where I live when it comes to dessert.
I struck gold with these Date-Fudge Truffles with Sea Salt and could hardly wait to share them with you.
In my search, I landed on two promising chocolate desserts—German-Chocolate Fudge Bites and Sweet Potato Brownies—and immediately set out to try them.
Starting with the Sweet Potato Brownies, I noticed avocado in the ingredient list, a healthy fat used all over the blogging world in chocolate desserts for its creamy texture.
I decided it was time to see what the avocado-in-chocolate-dessert thing was all about and from the photo on the recipe the brownies looked to be the fudge-gooey texture I was hoping to enjoy.
Unfortunately, it was a no-go for me. I love avocado and enjoy it often, but it will never land in 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.”
As much as I avoid eating food that isn’t healthy, I don’t eat something just because it is healthy—it must taste good and be worthy of savoring.
This recipe for chocolate covered fudge in bite-size convenience has found a permanent place in my recipe file (and my refrigerator).
The only refined sugar in these treats is the small amount in the chocolate chips you might use. But you can control that by choosing wisely.
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.
While fruit sweeteners are a better choice than refined sugar, it is still important to enjoy these in moderation.
I love that they are a small, yet satisfying treat.
You’ll need a food processor to accomplish a smooth texture. Otherwise, you’ll need less than 30 minutes of hands-on time with additional time to allow mixture to ‘set’ while in the freezer and fridge to enjoy chocolate-y fudge bliss.
Pecans and coconut help to provide structure with only a slight coconut nuance to the pronounced chocolate flavor.
The type of cocoa and melting chocolate you choose will determine whether they lean more toward milk or dark chocolate.
A sprinkling of coarse sea salt is the perfect finish to balance the richness, though you will enjoy them salted or not.
Adapted from German-Chocolate Fudge Bites by Chocolate Covered Katie
Date-Fudge Truffles with Sea Salt
- 3/4 cup dates , pitted (8-10 dates, packed)
- 1/2 cup pecans , or walnuts
- 1/3 cup shredded coconut meat
- 1/4 cup chocolate chips , semi-sweet or bittersweet
- 2 rounded tablespoons unsweetened cocoa powder (no need to be exact here)
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate , melted for dipping
- coarse sea salt , for finishing
- Place dates, pecans, coconut, chocolate chips, cocoa powder, and 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 paste. 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" size balls and place on a wax paper lined rimmed pan with a space between each. Depending on the size, this recipe should yield 18-22 bite-sized 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 semi-sweet chocolate 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 wax paper lined pan about 1 inch apart. Sprinkle a small amount of coarse sea salt on top of each one 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 zip top bag or container and store in the refrigerator.