Healthy Chocolate Date Truffles

Mondays don’t usually look like this. To truffle at the start of a new week might seem a little indulgent, but these healthy chocolate date truffles with coconut and cranberries will have you smitten. Sweetened with sticky medjool dates and maple syrup, healthy and delicious meld into a guilt-free treat. I’ve added dried cranberries to counter the sweetness of the dates but feel free to swap it out with whatever dried fruits you prefer.

Use a good quality dark vegan chocolate with at least 70% cocoa solids. Dark chocolate is loaded with antioxidants and is a natural mood enhancer. Sounds like a winning combination.

The truffles keep well for up to a week, stored in the refrigerator. Truthfully, they don’t last longer two days in our home. Let’s face it, when a late night craving hits, these chocolate truffles on are the money. They’re also a favourite lunch box treat for my girls and the perfect sweet finish to serve with after-supper coffees.

Healthy Chocolate Date Truffles

Makes 20

150 g Medjool dates, pitted and roughly chopped
50 g desiccated coconut
50 g ground almonds
40 g dried cranberries
30 ml (2 tablespoons) cocoa powder
1 tablespoon maple syrup
15ml (1 tablespoon) cold water
50 g dark chocolate, melted and cooled
extra cocoa, shredded coconut and chopped almonds, to coat

Place the dates, coconut, ground almonds, cranberries, cocoa, and maple syrup in a processor. Pulse for a few seconds, scrape down the sides and pulse again. Repeat until all the ingredients are quite fine, but not pasty.  Drizzle in the water and blitz to combine. Add the chocolate and give the mixture a final blitz.

Place the extra cocoa, coconut and chopped almonds into three separate bowls. Roll the date mixture into walnut sized balls and coat in the toppings of your choice. Chill for an hour or two to firm up. Store chilled, in an airtight container for up to 10 days.

For more chocolatey sweet treats, these coconut chocolate truffles are sure to impress.