Chocolate-Almond Date Truffles, from Dianne Wenz

Your sweetie will swoon over these Vegan Chocolate-Almond Date Truffles created by Dianne Wenz, of The perfect treat for Valentine’s Day, they’re super easy to make, and they’re healthy, too!

These date truffles are soft and chocolaty, without being overly sweet. They’re so easy to make that you’ll feel like you’re cheating, and they’re easily customizable to suit your tastes. If you don’t like almonds, you can use another nut or coconut. You can add a little liqueur instead of almond extract. And you can roll the truffles in other types of coatings, such as hemp seeds, sesame seeds, or cocoa powder. Thank you for sharing this great recipe, Dianne!

Chocolate-Almond Date Truffles

Makes about 12 1-inch truffles

By Dianne Wenz,


For the Truffles

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.