Chocolate Date Truffles with Nut Butter Filling
Chocolate Date Truffles with Nut Butter Filling
Prep Time: 20 minutes (plus 1 hour and 10 minutes chilling time)
Cook Time: 5 minutes (to melt the dark chocolate)
Servings: 12 truffles
Ingredients
2 cups pitted medjool dates (~20 dates, approx 340 g)
3 tbsp melted ghee
2 tsp vanilla extract
4 tbsp nut or seed butter of choice (peanut butter, tahini, pistachio butter, etc)
4.8 oz Chocolove Strong Dark Chocolate (1 ½ bars)
Flaky salt
Directions
Add the pitted Medjool dates, melted ghee, and vanilla to a bowl. Using a fork or your hands, mash everything together until a thick, homogenous paste forms. If your dates are on the drier side, a high-speed food processor will speed this up significantly. Chill the date mixture in the refrigerator for 10 minutes to make it easier to handle.
Prepare a plate or small baking sheet lined with parchment paper. Once the date mixture is chilled, scoop out 2-tablespoon portions of the date dough, roll them into uniform balls, and place them on the prepared tray. You should end up with 12 total.
Working one ball at a time, flatten the ball into a flat disk and scoop or pipe about 1 teaspoon of nut butter directly into the center. Carefully fold the edges of the date dough inward towards the center, sealing the nut butter completely inside. Roll the dough gently between your palms to reform a smooth ball, and place it back on the parchment paper.
Repeat with the remaining balls. Place the tray in the freezer for at least one hour until the centers are completely hardened.
Break up the Chocolove Strong Dark Chocolate into squares and place them in a heat-safe bowl. Melt the chocolate over a simmering pot of water (a double boiler), or in the microwave in 30-second intervals, stirring thoroughly between each burst until smooth and glossy.
Working quickly, dip the frozen truffles into the melted dark chocolate one by one. Use a fork to lift them out, tapping off any excess chocolate before placing them back onto the parchment sheet. If you have any chocolate left over, drizzle it across the top of the truffles for a textured finish.
Top immediately with a pinch of flaky salt while the chocolate is still wet. Store in an airtight container in the freezer for up to 6 months.