These rich Date Fudge Truffles are a delicious wholefood sweet treat that is so simple to make. Simply combine Medjool dates and nut butter in a blender, then coat in melted dark chocolate. Top with optional sea salt flakes and chill until set. They are so creamy and decadent!
Jump to:
Why You’ll Love This Recipe
- Made with wholefoods – if you’re avoiding refined sugars, or just prefer to eat less processed food then this is a delicious way to enjoy a sweet treat using natural ingredients. Dates, although sweet, also have health benefits, containing vitamins, fiber and are a source of antioxidants.
- Rich, syrupy and creamy fudge consistency. The combination of Medjool dates and nut butter is so more-ish and delicious.
- Easy – this recipe really only has a couple of steps to make it, you just need a high powered food processor or blender to do most of the work.
- It uses just three ingredients (plus an optional fourth ingredient of salt). It’s a very simple recipe.
Ingredients
The beauty of this recipe is that it requires so few ingredients. Here’s what you’ll need to make these Date Fudge Truffles:
- Dark chocolate
- Medjool dates
- Nut butter (natural, smooth)
- Sea salt flakes (optional)
That’s it! The sea salt flakes are delicious but not essential. I recommend using a natural nut butter that is a little runny – I have tried this recipe with almond, peanut and cashew and they are all delicious. Use whichever you prefer. Peanut butter gives it more of a Snickers bar flavor. Check out the recipe card at the bottom of this post for exact measurements required of ingredients.
Equipment
You will need a high powered food processor to make these date truffles. The nut butter and Medjool dates that form the base of the truffles is very thick and can become stuck quite easily, so it’s essential you are using a high powered appliance that can handle it. I love my Breville Sous Chef Pro – it is very sturdy and powerful, but you can see in my video (scroll to the bottom of this post) that even it struggled a little to keep the date-nut butter paste moving. If you don’t have a food processor, a very strong blender like a Vitamix should also work. I haven’t tested this recipe yet myself in my Vitamix (I use the A3500 Ascent Series model) but it normally handles nut butters, ice and other very sticky or tough ingredients well.
How to Make Date Fudge Truffles
These Date Fudge Truffles look and a little fancy but couldn’t be easier to make.
Step one: Combine Medjool dates and nut butter in a high powered food processor. Pulse for 2-3 minutes until they form a thick, mostly smooth paste.
Step two: Roll the Medjool date and nut butter mixture into balls using your hands. There should be 24 in total, use roughly 1 heaped tablespoon of the mixture for each ball.
Step three: Chill the balls in the freezer for 10 minutes so they are firm. Using a toothpick or fork, carefully coat the balls in melted dark chocolate.
Step four: Transfer the balls to a tray or plate lined with parchment paper. If using, sprinkle on a pinch of sea salt flakes.
Step five: Transfer the truffles to the freezer for 20 minutes or until set.
Step six: Leftovers can be stored in an airtight container in the freezer for up to 2 weeks. Allow to thaw for 5-10 minutes before eating.
Substitutions and Variations
For a recipe with so few ingredients, there’s a reasonable amount of flexibility in what you can use. Medjool dates cannot be swapped, however the nut butter and chocolate can be. Here are some suggestions I know work well:
- Chocolate – you could use white, milk or semi-sweet chocolate instead of dark chocolate if preferred. Personally I think dark is nicest with this recipe as it is less sweet and it balances out the syrupy flavor of the dates.
- Nut butter – I have tested this recipe with almond, peanut and cashew butter. I personally like almond the best, but any natural nut butter will work. Hulled tahini is also delicious in this recipe as again, the slight hint of bitterness balances out the sweetness of the dates very nicely.
FAQs
I recommend Medjool dates for their natural sweetness and soft texture. It may be possible to make this with dried pitted dates that have been soaked in hot water and drained, but I haven’t tested it myself so can’t confirm the quantities or success. If you are willing to experiment a little and adjust quantities as you go, I think it could still work and be very tasty. Good luck!
Any smooth natural nut butter like almond, peanut, or cashew works well. Choose the one you prefer based on taste (my preference is almond). Hulled tahini would also be delicious.
You will need a high powered food processor or blender for this recipe, there is no way to make the date-nut butter mixture without one. I use the Breville Sous Chef Pro or the Vitamix A3500.
These date truffles can be stored in an airtight container in the freezer for up to 2 weeks. Just let them thaw for about 10 minutes at room temperature before enjoying.
I hope you love these Date Fudge Truffles – they’re such a simple and delicious sweet snack or dessert. If you make them, I would love to know what you think, and if you made any adjustments of your own. Please leave a comment and star rating below, or tag me in your photos on Instagram – my handle is @glowdiaries___. I love to see what you’re making!
Date Fudge Truffles (3 Ingredients)
Ingredients
- 500 g Medjool dates pitted
- 1/2 cup smooth nut butter almond, peanut or cashew butter
- 180 g dark chocolate melted
- Sea salt flakes optional
Instructions
- Combine pitted Medjool dates and almond butter in a food processor. Pulse for 2-3 minutes or until combined and they have formed a thick, mostly smooth paste. Note – this is a very thick mixture. If your food processor is struggling, add a very tiny splash of water and pause regularly to scrape down the sides and break apart the ball of mixture if needed.
- Next, roll into 24 balls (each scoop should be about 1 heaped tablespoon). Chill the balls in the freezer for 10 minutes before coating in melted dark chocolate. Place each truffle onto a flat tray or plate lined with parchment paper. If using, sprinkle with optional sea salt flakes. Leave to set in the freezer for 20 minutes before serving.
- Store truffles in an airtight container in the freezer for up to 2 weeks. Allow truffles to thaw for 10 minutes at room temperature before eating.
Leave a Reply