Ingredients
- 1½ cups soft Medjool dates, pitted
- ½ cup hazelnuts
- ½ cup almonds or walnuts
- 1 tablespoon pumpkin seeds (optional)
- 1 tablespoon hemp hearts
- Zest of one orange
- 1 tablespoon cashew butter
- 1 tablespoon Dutch-process cocoa powder
- 2 teaspoons fresh orange juice
- ½ teaspoon espresso powder (or 1 tablespoon strong brewed coffee)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional)
- 1 teaspoon vanilla extract
- ¼ teaspoon flaky sea salt
Optional Chocolate Coating
- ½ cup good-quality 70% dark chocolate
- Flaky Maldon sea salt
- Chopped pistachios
- Chopped toasted hazelnuts
- Cocoa nibs
- Freeze-dried raspberry powder
- Cocoa powder
Instructions
- Add the dates, nuts, pumpkin seeds, hemp hearts, and orange zest to the bowl of a food processor. Pulse until finely chopped and the mixture begins to clump together.
- Add the cashew butter, cocoa powder, orange juice, espresso powder, cinnamon, cardamom, vanilla, and sea salt.
- Process again until the mixture becomes soft, sticky, and evenly combined.
- Scoop approximately one tablespoon of mixture and roll into smooth balls.
- For a simple finish, roll each truffle in cocoa powder.
- For an elegant chocolate coating, chill the truffles for 20 minutes while melting the dark chocolate over barely simmering water or in short bursts in the microwave.
- Dip each truffle into the melted chocolate, allowing any excess to drip away.
- Before the chocolate sets, sprinkle with flaky sea salt, chopped pistachios, toasted hazelnuts, or cocoa nibs.
- Refrigerate until the chocolate has completely hardened.
Notes
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
They’re delicious straight from the freezer, where the centers become wonderfully chewy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, dried fruit dessert, vegan
- Diet: Vegan