Your sweetie will swoon over these Vegan Chocolate Almond Date Truffles this Valentine’s Day. Serve a plate of them for dessert, or just have one to satisfy your sweet tooth. They’re super easy to make! These luscious vegan truffles are dairy-free and gluten-free.
Vegan Chocolate Almond Date Truffles
I love these date truffles, because they are soft and chocolaty, without being overly sweet. They’re so easy to make that you’ll feel like you’re cheating. I should warn you that they’re highly addictive! As a chocoholic, I have to hide them from myself.
These little treats are perfect to serve your sweetie (or yourself!) this Valentine’s Day. You can make a batch and give a box of them as a homemade gift, or you can serve them after your meal for dessert. Or you can make a batch and keep them all to yourself, so you have your own chocolatey treats whenever a craving strikes.
How to Make Date Truffles
These truffles are super easy to make. You’ll need a food processor to make them.
- First, you grind the almonds in your food processor.
- Then, you add the rest of the truffle ingredients and process until the mixture is smooth.
- Next, you roll the mixture into small balls, about 1-inch in diameter.
- If you like, you can roll your truffles in cacao nibs, sesame seeds, and unsweetened shredded coconut.
I use medjool dates in this recipe because they’re soft and caramel-like. Soaking them makes them even softer and easy to blend. If you can’t find medjool dates, you can use deglet noors, but they’ll have to soaked for about 2 hours ahead of time, because they’re tougher.
How to Customize Your Date Truffles
It’s easy to customize them to suit your tastes!
- If you don’t like almonds, you can use another type of nut.
- You can add a little liqueur instead of almond extract. Try amaretto or hazelnut liqueur.
- Your truffles can be rolled in other types of coatings, such as hemp seeds, sesame seeds, or cocoa powder.
Essential Vegan Desserts
Several years ago I took Fran Costigan’s Essential Vegan Desserts course with Rouxbe. I did Rouxbe’s Plant-Based Professional course in 2015, and I absolutely loved it. Eager to learn more, I signed up for Fran’s class as soon as it was offered. While I consider myself to be pretty good at coming up with savory recipes, I struggle with creating my own dessert dishes. Baking has always been too much of a science for my artist’s brain.
The course teaches the fundamentals of vegan baking, and I have learned a lot. There are a lot of little details that I didn’t know before. Did you know that muffins and cupcakes should be baked on the top rack in the oven so they come out with nicely domed tops? Because of the homework, I’ve been eating a lot of sweets, and my freezer is stocked full of baked goods.
For the course’s final assignment, students are tasked with throwing a dessert party and making five different types of bite-sized vegan treats. I decided to have a Valentine’s Day chocolate party. I made a few of Fran’s recipes for the project, but since I’m taking the class to be able to create my own dessert recipes, I also came up with several of my own treats. These Vegan Chocolate-Almond Date Truffles are one of my creations.
Vegan Chocolate-Almond Date Truffles
Your sweetie will swoon over these Vegan Chocolate Almond Date Truffles this Valentine’s Day. Serve a plate of them for dessert, or just have one to satisfy your sweet tooth. They’re super easy to make, and they’re healthy, too!
- ½ cup raw almonds
- 1 ½ cups medjool dates about 12, pitted and soaked in water for about half an hour
- 1/3 cup raw cacao powder or natural cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- pinch of sea salt
For Coating (Optional)
- 2 tablespoons chopped cacao nibs
- 2 tablespoons toasted almonds chopped
- 2 tablespoons unsweetened shredded coconut
Place the raw almonds in a food processor, and process until they’re crumbly, resembling a fine meal.
Add the dates, cacao powder, vanilla extract, almond extract, and sea salt. Process until well combined and smooth. The mixture should stick together easily. If it’s too dry, add a little water, a tablespoon at a time.
Spoon the mixture into a bowl. Scoop out the mixture by the tablespoonful and roll into 1-inch balls.
Place the coatings in to shallow dishes, and roll the truffles until well coated.
Cover and refrigerate until ready serve.