Chocolate-Covered Date & Almond Truffles are a naturally sweet, no-bake treat that feels indulgent but is made with wholesome ingredients. These bite-sized truffles are packed with chewy dates, crunchy almonds, and rich chocolate, making them perfect for snacking, gifting, or satisfying a sweet craving without the guilt.
Why You’ll Love This Recipe
I love this recipe because it’s quick to make, doesn’t require any baking, and tastes like a gourmet treat. The combination of sticky-sweet dates and nutty almonds gives the perfect texture, while the chocolate coating adds that smooth finish. These truffles are ideal when I want something sweet but still feel good about what I’m eating. Plus, they store well and make a great grab-and-go snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Medjool dates (pitted)
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Raw or roasted almonds
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Vanilla extract
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Pinch of salt
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Dark or semi-sweet chocolate (for melting)
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Coconut oil (optional, for smoother melted chocolate)
Directions
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I start by placing the pitted dates and almonds into a food processor and pulse until the mixture becomes sticky and crumbly.
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I add vanilla extract and a pinch of salt, then blend again until the mixture forms a dough-like texture.
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Using my hands, I scoop out small portions and roll them into bite-sized balls.
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I melt the chocolate (with a little coconut oil if I want it extra smooth) in the microwave or over a double boiler.
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I dip each truffle into the melted chocolate, then place them on a parchment-lined tray.
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I let the truffles chill in the fridge for 15–20 minutes until the chocolate hardens.
Servings and timing
This recipe makes about 12–16 truffles, depending on the size I roll them.
Prep time: 15 minutes
Chill time: 20 minutes
Total time: 35 minutes
Variations
I sometimes mix things up by adding shredded coconut or a touch of cinnamon to the date-almond mixture. For extra texture, I roll the truffles in crushed nuts or cocoa powder after dipping them in chocolate. I’ve also swapped almonds for cashews or walnuts, and even added a spoonful of nut butter for extra richness.
storage/reheating
I keep these truffles in an airtight container in the fridge for up to a week. They can also be frozen for longer storage—up to 2 months. I just let them thaw for a few minutes at room temperature before enjoying. No reheating needed!
FAQs
Can I make these without a food processor?
Yes, I can chop the dates and almonds very finely by hand, but it does take more effort. A food processor definitely makes the process faster and smoother.
What kind of chocolate works best?
I prefer dark chocolate for a richer taste, but semi-sweet or even milk chocolate works if I want a sweeter finish.
Are these truffles vegan?
They can be! I make sure to use dairy-free chocolate, and all the other ingredients are naturally plant-based.
Can I use other nuts?
Absolutely. I’ve made these with cashews, walnuts, and even pecans. Each gives a slightly different flavor and texture.
Do I need to soak the dates first?
If the dates are very dry, I soak them in warm water for 5–10 minutes to soften them up. Soft dates blend much better and give the best texture.
Conclusion
Chocolate-Covered Date & Almond Truffles are one of my favorite no-bake treats. They’re sweet, satisfying, and incredibly easy to make. Whether I’m making a batch to share or just keeping a stash in the fridge for myself, they’re always a hit. With just a few simple ingredients, I can create something that feels indulgent and nourishing at the same time.
