Date Chocolate Fudge Truffles with Sea Salt
Date-sweetened chocolate truffles finished with a light sprinkle of sea salt for a taste of deep chocolate-fudge flavor.
Prep Time15 mins
Cook Time5 mins
Total Time1 hr 20 mins
- 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
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.
Calories: 228kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 224mg | Fiber: 3g | Sugar: 19g | Vitamin A: 20IU | Calcium: 26mg | Iron: 1.7mg