This wonderful Date Truffle recipe, created by the amazing Dianne Wenz, is the featured Valentine’s Day dessert this week on The Laura Theodore Podcast! You can make these scrumptious vegan treats any time of year, but this delightful date dessert makes a healthy option to serve to your Valentine!

This beautiful recipe is from The Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients written by the super talented vegan chef, Dianne Wenz! All of Dianne’s fantastic cookbooks are perfect for new vegans, plant-curious eaters, and long-time vegans who are seeking yummy recipes and tips to embrace a healthy, plant-based diet.


Dianne shares her easy and delicious date truffle recipe and she talks about the Ten Health Benefits of Chocolate on The Laura Theodore Podcast! Listen HERE or listen on Apple Podcasts HERE.
Give these delightful Date Truffles a try for a dandy dessert, healthy snack, or yummy, anytime sweet treat!

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ABOUT THE RECIPE:

DIANNE SAYS: There’s something indulgent about truffles, but these treats are far from sinful. Just about any type of nuts will work in this recipe. I occasionally make them with pecans or almonds in place of the walnuts. To make them nut-free, use sunflower or pumpkin seeds. Sesame seeds and chocolate complement each other nicely, but you can roll your finished truffles in unsweetened shredded coconut, crushed almonds, or cacao nibs.

Makes 12 truffles / Prep time: 15 minutes

2

INGREDIENTS:

½ cup walnuts
1½ cups medjool dates, pitted
⅓ cup unsweetened, natural cocoa powder
2 teaspoons vanilla extract
¼ teaspoon sea salt
⅓ cup sesame seeds

3

INSTRUCTIONS:
Line a baking sheet or platter with parchment paper.

Place the walnuts in a food processor and process until they’re crumbly. Add the dates, cocoa powder, vanilla extract, and sea salt. Process until everything is well combined and smooth. The mixture should stick together easily. If it’s too dry, add some water, a tablespoon at a time.

4

Scoop out the mixture by the tablespoonful and roll into small balls, about 1½-inch in diameter. Place them on the prepared baking sheet.

Place the sesame seeds in shallow dishes and roll the truffles in them until well coated.
Refrigerate the truffles in an air-tight container until ready to serve.

5

Dianne’s Tip: Medjool dates are softer than deglet noor, so they lend themselves nicely to truffles. They’re usually good to go right out of the package, but if they’re on the tough side, soak them in water for 15 to 30 minutes. If medjools aren’t available, deglet noors can be used, but they should be soaked for an hour or two before making your truffles. Pat them dry before using them to make the truffles.

Ingredients

Directions

1

ABOUT THE RECIPE:

DIANNE SAYS: There’s something indulgent about truffles, but these treats are far from sinful. Just about any type of nuts will work in this recipe. I occasionally make them with pecans or almonds in place of the walnuts. To make them nut-free, use sunflower or pumpkin seeds. Sesame seeds and chocolate complement each other nicely, but you can roll your finished truffles in unsweetened shredded coconut, crushed almonds, or cacao nibs.

Makes 12 truffles / Prep time: 15 minutes

2

INGREDIENTS:

½ cup walnuts
1½ cups medjool dates, pitted
⅓ cup unsweetened, natural cocoa powder
2 teaspoons vanilla extract
¼ teaspoon sea salt
⅓ cup sesame seeds

3

INSTRUCTIONS:
Line a baking sheet or platter with parchment paper.

Place the walnuts in a food processor and process until they’re crumbly. Add the dates, cocoa powder, vanilla extract, and sea salt. Process until everything is well combined and smooth. The mixture should stick together easily. If it’s too dry, add some water, a tablespoon at a time.

4

Scoop out the mixture by the tablespoonful and roll into small balls, about 1½-inch in diameter. Place them on the prepared baking sheet.

Place the sesame seeds in shallow dishes and roll the truffles in them until well coated.
Refrigerate the truffles in an air-tight container until ready to serve.

5

Dianne’s Tip: Medjool dates are softer than deglet noor, so they lend themselves nicely to truffles. They’re usually good to go right out of the package, but if they’re on the tough side, soak them in water for 15 to 30 minutes. If medjools aren’t available, deglet noors can be used, but they should be soaked for an hour or two before making your truffles. Pat them dry before using them to make the truffles.

Date Truffles, by Dianne Wenz
Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, and Plant-Based Chef, and she has a certificate in plant-based nutrition. Dianne coaches people from across the globe, supporting them in improving their health and wellbeing. She is the author of The Truly Healthy Vegan Cookbook, Eating Vegan, and The Big Book of Vegan Cooking. For more recipes and healthy living tips, visit DiannesVeganKitchen.com.
You can hear to Dianne talk about the health benefits of chocolate, plus she shares great tips for preparing her fantastic date truffle recipe! LISTEN on Apple Podcasts HERE.
Recipe from The Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz. Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.

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