No Bake Dark Chocolate Truffles (Gluten-Free, Dairy-Free)
Simple, real food ingredients come together to make these bite-size balls of gluten and dairy-free dark chocolate lover's heaven!
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Servings: 9 truffles
Ingredients
- 8 pitted medjool dates
- ½ cup unsweetened chocolate baking bar 100% cacao (4 ounce bar)
- ¼ cup unsweetened nut butter almond, cashew or walnut
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Optional toppings
- sprinkles
- chopped nuts almonds, walnuts or pistachios
- unsweetened shredded coconut
Instructions
- Rough chop the dates and soak them in a bowl of hot water for 10 minutes or until soft. Drain.
- In a small saucepan, heat the chocolate, nut butter, honey, vanilla and salt over medium-low heat. Continuously stir until the mixture becomes a thick batter consistency, about 5 minutes.
- In a blender or food processor, blend the soaked dates and the chocolate mixture until well-combined.
- Transfer the batter to a bowl, cover and chill in the freezer for 10 minutes (or in the fridge for at least 30 minutes).
- Remove batter from the freezer or fridge. Using a rounded tablespoon (or with damp hands), roll the batter into 9 truffles.
- If using, gently roll each truffle into sprinkles, chopped nuts or unsweetened shredded coconut.
- Store in an air-tight container in the fridge for up to a week.
Notes
To make these truffles Vegan-friendly, simply swap the honey for maple syrup.