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Chocolate & date truffles

Shahnaz Ahsan

Simple but decadent treats, perfect with coffee after a special dinner

Recipe Meta


15 mins + 1½ hours chilling




Makes 16-18 truffles




For the truffles

  • 120g medjool dates, stones removed
  • 50g ground almonds, cashews or walnuts
  • 20g semi-coarse rolled oats
  • 1 tbsp tahini or peanut butter
  • ⅛ tsp fine salt

For the coating

  • 75g dark chocolate
  • 1 tsp coconut oil

Topping options

  • Coarsely chopped pistachios
  • Desiccated coconut
  • Rose petals
  • Cocoa powder
  • Sea salt flakes


Line a tray with greaseproof paper. In a food processor, pulse the ingredients for the truffles together until they form a stiff paste, a bit like dry porridge. Refrigerate the mixture for 30 mins.

Roll the mixture into balls the size of a walnut. Arrange on the lined tray and refrigerate again while you make the chocolate coating.

Melt the chocolate and coconut oil together in the microwave in 30-second increments, whisking after each interval, until smooth and glossy.

Remove the tray from the fridge. Roll each ball in the melted chocolate and place back on the chilled tray.

Sprinkle toppings onto each truffle and return the tray to the fridge for at least 1 hour to firm up the truffles. Keep refrigerated until needed. Serve in mini paper cases for added flair.

Image: Fatima Saleh