With the holidays sneaking up on us, I’ve been thinking a lot about what I want to make to have around the house or to gift in terms of food. Vegan chocolate truffles are the tradition, but these easy almond date truffles are a new favourite.
They’re so simple, both to make and roll, and you don’t need to worry about everything getting covered in ganache. Especially if you want to make them with kids or are generally clumsy (like me). I think this year they might become a new tradition. Plus normal chocolate truffles, because that’s obviously not stopping.
On the topic of the holidays, I’m currently planning a big round of giveaways to celebrate! It’ll be at the beginning of December so hopefully at least some of the prizes will get there in time for Christmas. If you know of brands, or have one, that you think would be a great fit for my blog, please send me a note.
There will definitely be some worldwide giveaways so even if you’re somewhere far off from Germany or Canada, you’ll still be able to join in. Obviously most of the brands I’m familiar with are ones that sell in places I’ve lived, so there won’t be any US only days – I know most of you are based in the US but I used to be so disappointed whenever I saw a giveaway and it was only for America.
If you’re thinking it’s way too early to start talking about Christmas – well, Canadian thanksgiving is over, and so are the harvest festivals over here. I’m not big on Halloween, so it’s pretty much Christmas! I guess my birthday first, next month, so keep your eyes open for another vegan birthday cake soon. Year five, this time, and I think that calls for something extra special.
While these little bites are really nice as a treat, they’re also super healthy, so you don’t have to save them for special occasions. Make a batch and pop them in the freezer for a whenever snack. They’re made with just five ingredients total – almond flour, dates, almond butter, coconut oil, and cinnamon.
You can choose to top them with dark chocolate if you want to, and I recommend that if you want to make them as proper truffles or for gifts. I like to add a little coconut or chopped nuts to the topping too. If you want to be extra fancy, you can freeze the truffles first and then dip them fully in chocolate. Then top either with a contrasting chocolate or as pictured.
Apart from these almond date balls, then, I have a few other options that could work similarly, especially if you can’t have nuts. Try my chocolate orange energy bites or chocolate coconut bites, both made with hemp seeds. Or if you can have nuts, these walnut cookie dough truffles are great too. I can totally see a little selection of these making the cutest Christmas gifts for someone in your life who still wants to eat healthily during the holidays.
You will want to store them in the fridge, so keep that in mind – I like to pop them in a glass jar for storage. Keep them in the freezer if you want to have them for a longer term. If you are gifting them and they’re not coated in chocolate, they can leave marks on the inside of gift boxes or bags from the oils in the nut butter and coconut oil. The upside here, though, is that they have a really nice soft texture that is a bit like classic truffles.
Thanks to my friend Kristin for being the most patient model for these photos! She and her sister (also a friend) refer to it as “staying still for Alexandra” if you do a literal translation and they are very good at it, hah. Infinitely patient, as long as they get to eat whatever they’re holding afterwards.
Almond Date Truffles
- 100 grams almond flour
- 80 grams soft dates
- 2 tablespoons almond butter
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- 50 grams dark chocolate melted, for topping, optional
- Place the almond flour, dates, almond butter, coconut oil, and cinnamon into the bowl of a food processor fitted with the blade attachment. Blend on high until a smooth ball of dough forms.
- Roll 1-2 teaspoons of dough into small balls with your hands until all of the dough has been used.
- Place the truffles in the freezer for 30 minutes before topping with dark chocolate, and sprinkle with any other toppings you like. Store in a sealed container in the refrigerator for up to one week.