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My BigMouth Blog | A Blog by Jason Glover

Date & Cocoa “Chocolate” Truffles

Date & Cocoa “Chocolate” Truffles

Date & Cocoa "Chocolate" Truffles | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

These healthy, vegan, Date & Cocoa Truffles get a bit of a kick from cayenne pepper and are downright delicious!

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Yields16 Servings
Prep Time20 mins

 1 cup fresh, pitted medjool dates (about 6 oz)
 ½ cup unsweetened cocoa powder
 1 ½ tsp vanilla extract
 ¼ tsp fine sea salt
 ½ tsp cinnamon
  tsp cayenne pepper
 ¼ cup unsweetened cocoa powder, for dusting
 ¼ cup turbinado sugar, for dusting

1

Place the dates in a small bowl, cover with hot water, and let soak for about 15 minutes. Drain and pat dry.

2

Place the soaked dates in a food processor and pulse several times to form a paste.

3

Add the cocoa powder, vanilla, salt, cinnamon, and cayenne pepper. Pulse 3 or 4 times.

4

Add 1 tablespoon warm water and pulse several more times. If the mixture seems dry, add another tablespoon of warm water and pulse. Continue pulsing until the mixture is smooth and forms a ball.

5

Remove the mixture from the food processor and transfer to a bowl.

6

Combine the cocoa powder and turbinado sugar in a shallow bowl.

7

Scoop the truffle mixture by the teaspoonful and shape into balls using your palms. (If the mixture is too sticky to roll, refrigerate until chilled.)

8

Dust the balls in the cocoa/sugar mixture and refrigerate until ready to serve.

Ingredients

 1 cup fresh, pitted medjool dates (about 6 oz)
 ½ cup unsweetened cocoa powder
 1 ½ tsp vanilla extract
 ¼ tsp fine sea salt
 ½ tsp cinnamon
  tsp cayenne pepper
 ¼ cup unsweetened cocoa powder, for dusting
 ¼ cup turbinado sugar, for dusting

Directions

1

Place the dates in a small bowl, cover with hot water, and let soak for about 15 minutes. Drain and pat dry.

2

Place the soaked dates in a food processor and pulse several times to form a paste.

3

Add the cocoa powder, vanilla, salt, cinnamon, and cayenne pepper. Pulse 3 or 4 times.

4

Add 1 tablespoon warm water and pulse several more times. If the mixture seems dry, add another tablespoon of warm water and pulse. Continue pulsing until the mixture is smooth and forms a ball.

5

Remove the mixture from the food processor and transfer to a bowl.

6

Combine the cocoa powder and turbinado sugar in a shallow bowl.

7

Scoop the truffle mixture by the teaspoonful and shape into balls using your palms. (If the mixture is too sticky to roll, refrigerate until chilled.)

8

Dust the balls in the cocoa/sugar mixture and refrigerate until ready to serve.

Date & Cocoa “Chocolate” Truffles

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