These Easy Cocoa Date Truffles are rich, fudgy, and perfect for satisfying sweet cravings without refined sugar. With only four ingredients and no baking required, they’re an ideal treat to whip up in under 30 minutes.
Why You’ll Love This Recipe
I love these truffles because they’re fast, healthy-ish, and versatile. The natural sweetness from dates pairs beautifully with deep cocoa and dark chocolate. Whether I want an after-dinner treat or an energy-boosting snack, these little bites deliver every time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup dates, pitted
- 1/3 cup cocoa powder
- 1/3 cup dark chocolate, chopped
- 1 tablespoon coconut oil (optional)
Optional Add-ins and Toppings:
- 1/2 teaspoon flavored extract (raspberry, orange, coconut, or peppermint)
- 1/4 cup flaky sea salt, shredded coconut, chopped nuts, or freeze-dried fruit
directions
- I soak the dates in boiling water for 5 minutes to soften them, then drain and reserve the soaking water.
- In a food processor, I blend the soaked dates, cocoa powder, and 2 tablespoons of the soaking water until very smooth, scraping down the sides as needed. If using extract, I add it here. I add more water a teaspoon at a time if necessary to get a texture slightly thinner than cookie dough.
- Using a cookie scoop or tablespoon, I portion out the mixture onto a parchment-lined baking sheet. I freeze them for 10 minutes until they’re firm enough to roll.
- While the truffles chill, I melt the dark chocolate and coconut oil in the microwave for about 60 seconds, then stir until fully smooth. If needed, I microwave in 15-second intervals until melted.
- Once firm, I roll the truffle portions into balls between my palms.
- I dip each truffle in the melted chocolate, using a fork to coat and tapping off the excess. I place them back on the parchment-lined sheet.
- If adding toppings like sea salt or nuts, I sprinkle them immediately after coating while the chocolate is still wet.
- I return the truffles to the freezer for 5 minutes to set the chocolate.
Servings and timing
This recipe makes about 12 truffles.
Prep time: 10 minutes
Chill time: 15 minutes
Total time: 25 minutes
Variations
I sometimes skip the chocolate coating and roll the truffles in coconut, chopped nuts, or crushed freeze-dried fruit. I’ve also experimented with flavored extracts like orange or peppermint to switch up the taste.
storage/reheating
I store the truffles in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for longer storage. I don’t reheat them—these are best enjoyed chilled or at room temperature.
FAQs
Can I make these truffles oil-free?
Yes, I skip the coconut oil if I want an oil-free version. The melted chocolate is just thicker and takes a bit more effort to coat.
Can I skip the chocolate coating?
Absolutely. I roll them in shredded coconut or crushed nuts instead. It’s still delicious and quicker.
What kind of dates should I use?
I prefer Medjool dates because they’re soft and naturally sweet, but other varieties work if soaked well.
Can I make these ahead of time?
Yes, I make them days in advance. They store beautifully and are great for meal prep.
Can I use a blender instead of a food processor?
I’ve tried it, but food processors handle the thick texture better. A high-powered blender may work in small batches.
Are these truffles vegan?
Yes, as long as I use dairy-free dark chocolate and skip or replace the coconut oil with a plant-based alternative.
Can I add protein powder?
I’ve added a tablespoon of chocolate protein powder before with good results. Just balance it with more date water if it gets too thick.
How can I make them nut-free?
I avoid nut toppings and double-check that my chocolate is nut-free. Dates and cocoa give enough flavor on their own.
How do I get a smooth texture?
I make sure to soak the dates well and blend thoroughly, scraping down the bowl as needed.
Are they freezer-friendly?
Definitely. I freeze them on a tray first, then transfer to a bag. They thaw quickly at room temperature.
Conclusion
These Easy Cocoa Date Truffles are my go-to when I want something chocolatey, quick, and a bit healthier. They’re naturally sweet, deeply satisfying, and endlessly customizable. Whether for snacks, dessert, or gifting, they never disappoint.
Print
Easy Cocoa Date Truffles
- Total Time: 25 minutes
- Yield: 12 truffles
Description
Rich, naturally sweetened truffles made with just four ingredients—these cocoa date bites are a no-bake treat that’s perfect for snacking or elegant enough to serve after dinner.
Ingredients
1 cup dates, pitted
1/3 cup cocoa powder
1/3 cup dark chocolate, chopped
1 tablespoon coconut oil (optional)
Optional Add-Ins:
1/2 teaspoon flavored extract (raspberry, orange, coconut, or peppermint)
1/4 cup flaky sea salt, shredded coconut, chopped nuts, or freeze-dried fruit (for topping or rolling)
Instructions
Soak dates in boiling water for 5 minutes. Drain and reserve soaking water.
In a food processor, combine dates, cocoa powder, 2 tablespoons of soaking water, and extract (if using). Blend 4–5 minutes, scraping sides, until smooth. Add water 1 tsp at a time if needed.
Scoop truffle mixture onto parchment-lined sheet pan. Chill in freezer for 10 minutes to firm.
While chilling, melt dark chocolate and coconut oil (if using) in the microwave for 60 seconds. Stir until smooth. Microwave in 15-second bursts if needed.
Roll chilled truffles into balls between palms. Dip each into melted chocolate using a fork, tap off excess, and return to parchment. Sprinkle with desired toppings immediately.
Freeze again for 5 minutes until chocolate is set. Enjoy!
- Prep Time: 10 minutes
- Chill Time:: 15 minutes
- Category: Dessert
