Vegan Chocolate Truffles with Dates & Hazelnuts

Name: Vegan Chocolate Truffles with Dates & Hazelnuts
Total time: 1 h
Yield: 12 - 14
Ingredients: 200g Medjool dates, pitted; 1 tbsp extra virgin olive oil; 3 tbsp organic cacao powder (or 2 1/2 tbsp if you prefer them sweeter); 2 tbsp ground flaxseed; 2 tbsp roasted hazelnuts, ground; 2 tsp tamari or, 1/2 tsp fine sea salt; ¼ tsp Madagascan vanilla paste; 2–4 tbsp Dutch-process cacao powder, for rolling

COOK TIME:

1 HR

SERVES:

12 - 14

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Medjool dates are the base of most raw baking and they’re the main source of sweetness here, as well as a meaningful source of potassium. While dates can often taste quite distinctive, in these truffles their flavour is largely masked by the intensity of the cacao and the natural sweetness of roasted hazelnuts.
Cacao, especially when sourced organic, provides antioxidant compounds and contributes magnesium. These truffles also contain monounsaturated fats from hazelnuts, with small amounts of fibre and ALA omega-3 fats from ground flaxseeds.
Tamari is a flavour enhancer for chocolate, so if you love chocolate desserts, it totally deserves a place in your pantry. It intensifies the cacao flavour through salt and umami. The end result is a decadent, fudgy truffle built from whole-food ingredients, with a steadier energy release than typical refined-sugar sweets.

ALLERGENS: SOYA, NUTS

Ingredients

200g Medjool dates, pitted

1 tbsp extra virgin olive oil

3 tbsp organic cacao powder (or 2 1/2 tbsp if you prefer them sweeter)

2 tbsp ground flaxseed

2 tbsp roasted hazelnuts, ground

2 tsp tamari or, 1/2 tsp fine sea salt

¼ tsp Madagascan vanilla paste

2–4 tbsp Dutch-process cacao powder, for rolling

Instructions

Soften the dates by soaking them in just-boiled water for 5–8 minutes, then drain thoroughly.
Add the dates, olive oil, cacao powder, ground flaxseed, ground hazelnuts, tamari, and vanilla paste to a food processor. Blend the mixture until it becomes thick, cohesive, and paste-like. Scrape down the sides as needed. It will be sticky but will firm up in the fridge.
Scoop out portions (about 20–25g each) and roll into balls.
Place on a tray lined with parchment paper and chill for about 40 minutes until they 're firm.
Roll the truffles in cacao powder. If the mix is still a bit sticky, do a first light coat, chill again, then re-roll for a better finish.

NOTES:

These truffles freeze brilliantly. Freeze in a sealed container for up to 2 months, then let them sit at room temperature for 10-15 minutes before serving.
Tahini can be used instead of olive oil (use 1 tbsp), adding a subtle toasted sesame note and a richer texture.

Nutritional value per portion* / Calories: ~95.0kcal, Protein: ~1.60 g, Fibre: ~2.20 g, Carbohydrates: ~14.6 g, Fat: ~3.90g

*The nutritional values in these recipes are AI-generated estimates and should be used as a guideline. Actual values may vary based on ingredient brands, cooking methods, and portion sizes. For the most accurate information, please check product labels or consult a nutrition professional

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