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    Date Truffles

    March 30, 2016

    This recipe is so deceptive. Just three ingredients (four if you add a different topping option), all of which can be considered ‘healthy’ with no added sugars. I believe this is completely Whole 30 compliant though I have not, nor do I plan on doing Whole 30. My friend that shared this with me has actually brought them to a couple of events but I was always put off by the Whole 30 concept and the idea of a dessert that isn’t filled with sugar or other decadent goodies. I know, I’m breaking my own rules about trying new things. At the last event that she attended, I gave it a ‘courtesy taste’ and was hooked from that moment on. They really do taste like a rich, chocolate truffle. How could this be?? I needed the recipe and she was gracious enough to oblige (thanks, Rachel!)


    Disclaimer: Another turn-off for me before trying them was the use of dates. Sure, I keep them in the house for one of my favorite desserts: sticky toffee pudding, but the ratio of dates to everything else that makes that recipe is so minimal that I figured this was like  using raisins in a dessert. Why on Earth would you ruin something by doing that? Boy was I wrong.

    Date Truffles
    Makes approx 14-16

    1 cup dates packed
    1/3 cup unsweetened cocoa powder
    1 can of coconut milk, but only the thick, solid white part (not the liquid milk)

    Toppings can be additional cocoa powder and/or unsweetened shredded coconut


    1. Throw the dates into a food processor and blend until smooth. Add the cocoa powder and coconut milk. Process until all combined. Place into a bowl and refrigerate until chilled (it will make it easier to work with).
    2. Once the mixture is chilled, use a spoon to scoop out tablespoon size portions. Roll into a ball and coat with topping. Set aside until all are complete, then refrigerate until ready to serve.

    That’s it! How easy is that??

    My friend recommends Whole Foods 365 coconut milk. I hate making the trek over to our nearest Whole Foods so I just used coconut milk that I had left from the Healthy Vegetable Alfredo (great way to use the rest of the can of your coconut milk). It worked out perfectly and I was able to make a good amount of these truffles with it. I also just found that coconut milk in the International Food section at my local grocery store, though I saw there were so many varieties throughout the store, including in the baking aisle. I just didn’t get the low-fat version as I figured that would probably decrease the amount of the thick, solid coconut milk in the can.