Chocolate Date Truffles

A healthy confection with a chewy, slightly crumbly bite

Do you ever need a smackerel of something*, a sizeable bite that's a bit sweet, a touch hearty, and just satisfying enough that one or two will do? Enter these chocolate date truffles. They're chewy and toothsome, chocolatey and a bit nutty, and with just the right amount of dark chocolate to feel like a treat.

Inspired by the myriad energy bite recipes that abound across workout regimens, lunchboxes, and midnight snack cravings, these chocolate date truffles were born from my hankering for a brownie before going for a run one afternoon. Clearly a brownie wouldn't feel ideal before being active, but a chocolatey bite with some good-for-you ingredients mixed in would certainly do the trick!

What's in these chocolate date truffles?

• Medjool dates: chewy, caramel-y, and helps everything stick together

• Graham crackers: ground finely into powder

• Flaxseed meal: healthy and nutty

• Natural peanut butter: helps everything stick together (Note: Feel free to use an alternate nut butter or sun butter!)

• Cocoa powder: hello chocolate

• Vanilla extract: flavor boost

• Dark chocolate with coconut oil coating: Dark chocolate is good for you! And coconut oil makes it easier to spread and coat the truffles

The steps are simple and come together quickly:

1. Soak the dates to soften them.

2. Crush the graham crackers into crumbs.

3. Combine the truffle ingredients in the food processor to create a sticky mixture.

4. Form the truffle balls and refrigerate.

5. Melt the dark chocolate with the coconut oil to create the coating.

6. Coat the truffles and refrigerate.

7. Sample, snack, and enjoy!

These chocolate date truffles are smackerels that satisfy at any time of day. I enjoy them with my morning coffee and before or after a run. Try them with breakfast, crumble them in your yogurt, snack on one with tea, or grab two for dessert. You'll get it right!

Chocolate Date Truffles

*"Nearly eleven o'clock," said Pooh happily. "You're just in time for a little smackerel of something." ~A.A. Milne, The House at Pooh Corner (1928)

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Chocolate Date Truffles Makes 15-18 truffles

Author: Ambika

These truffles are delicious and forgiving! Swap out peanut butter for almond butter, if you like. Skip the flaxseed and add more graham crackers (with the same proportions). The trick is to make sure they hold together when you roll them: if they're too crumbly, add 1-2 more tablespoons of peanut butter and try again. I hope you enjoy them!

Total Time: 1.5 hrs Prep. Time: 30 mins

Ingredients

Truffles:

• 14 Medjool dates, pitted

• 4 graham crackers

• 1/4 cup flaxseed meal

• 1/3 cup natural peanut butter (or other nut butter, your choice)

• 1/4 cup unsweetened cocoa

• 1 teaspoon vanilla extract

Coating:

• 4 ounces dark chocolate bar, chopped

• 1 teaspoon coconut oil

• Fine sea salt (optional)

Helpful Equipment: Food processor, baking sheet, parchment paper or wax paper

Directions

1. Line a baking sheet with parchment paper or wax paper.

2. Make the truffle balls: Soak the dates in a bowl of warm water for 5 minutes until pliable. Blot with paper towels.

3. Crush the graham crackers in a food processor (or in a plastic baggie using a rolling pin) until they turn into fine crumbs.

4. Add the flaxseed meal and dates to the food processor and pulse together until combined.

5. Add the peanut butter, cocoa, and vanilla and pulse until uniformly combined.

6. Use damp hands to form 1 - 1.5 tablespoon balls. Pack them tightly so they do not crumble when you coat them. (Note If they're too crumbly and won't hold together, add 1-2 more tablespoons of peanut butter and try again.) Place them on the baking sheet and refrigerate for 30 minutes.

7. Prepare the chocolate coating: Melt together the chopped chocolate with the coconut oil in the microwave in 30-second increments, stirring in between, until the chocolate is completely smooth.

8. Dip the chilled truffle balls in the chocolate coating using a fork, spoon, or dipping tool. Place on the baking sheet and sprinkle with fine sea salt if you like.

9. Chill the truffles in the refrigerator until they chocolate is set, about 30 minutes. Recipe makes 15-18 truffles.

How to Store: Keep truffles refrigerated until you're ready to serve them. Truffles keep for 5 days in the fridge.

Did you try this recipe? Feel free to leave any comments or questions below!