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.
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.
For some similar date-based treats, 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.
Ingredient Notes and Substitutions
- Almond flour: or almond meal, it won’t make a difference here whether the nuts have been blanched or not.
- Almond butter: make sure to use runny almond butter for the best results, not the hard remainder from the bottom of a jar.
- Dates: this can be any kind of date, as long as it’s quite soft. They don’t need to be medjool dates.
- Cinnamon: add more spices if you want a variation here. Cardamom, nutmeg, and cloves are all excellent additions.
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.
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. That being said, they have a really nice soft texture that is a bit like classic truffles.
A splash of milk might be needed to get the mixture to hold together well if your dates are a little dry.
How to Store
Storage: these must be stored in the refrigerator, as they’re too soft at room temperature. Keep them in an airtight container for up to a week.
Freezing: place the truffles in an airtight container and freeze for up to three months.
- Roll in cocoa: if you want truffles can be more easily transported but don’t want the fuss of dipping in chocolate, roll them in cocoa powder instead.
- Soak the dates: if your dates are dry, soak them in very hot water for at least half an hour before draining and using.
- Don’t omit the oil: adding a touch of coconut oil makes these easier to roll and gives them a better texture.
More No-Bake Treats
Vegan Cookie Dough
Homemade Bounty Bars
No-Bake Chocolate Coconut Balls
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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
- Add the almond flour, dates, almond butter, coconut oil, and cinnamon to the bowl of a food processor fitted with the blade attachment. Blend on high until a smooth ball of dough forms.100 grams almond flour, 80 grams soft dates, 2 tablespoons almond butter, 1 tablespoon coconut oil, 1 teaspoon cinnamon
- 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.50 grams dark chocolate
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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