These Date and Nut Truffles are genuinely a healthy treat! They are no-bake, easy to make, naturally sweetened with dates, loaded with nutritious nuts, and rolled into toasted coconut!
If you are looking for something healthy but delicious to make during the festive seasons or holidays or when you have a sweet craving, these Date and Nut Truffles are perfect! They are soft and tender, with the crunchiness of nuts.
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Healthy and Delicious Date and Nut Truffles
These delicious Date and Nut Truffles are inspired by my Date Energy Balls recipe! My mom also used to make the Khajoor Pak (made with dates and walnuts), and I have taken inspiration from her recipe as well.
Like energy balls, these truffles are healthy, nutritious, and sugar-free! Actually, they are another type of energy ball.
Date and Nut Truffles are made with Medjool dates, almonds, cashews, pistachios, salt, and ground cardamom. I added rose essence to provide a pleasant floral note. Further, they are coated with toasted and nutty coconut.
However, you can easily customize the recipe using your favorite nuts and spices. You can also consider various options to coat these healthy and delicious truffles.
Why You Will Love These Truffles
- As the name suggests, these truffles are loaded with dates and nuts.
- Date and Nut Truffles are healthy, nutritious, and naturally sweetened.
- They are easy to make and come together in less than 30 minutes.
- The truffles are soft and tender with the crunchiness of nuts.
- These truffles are healthy treats for festivals, holidays, or sweet cravings.
- They can also used as a quick energy snack before or after a workout.
Ingredients and Notes
- Dates: I have used Medjool dates to make these Date and Nut Truffles. They are more naturally sweetened than other varieties. They are large, juicy, and very soft. Even after adding lots of nuts, the truffles are perfectly sweet. There is no need to add any sweetener. However, you can use your favorite dates if you do not have Medjool dates.
- Mixed Nuts: I have used an equal quantity of almonds, pistachios, and cashews (½ cup each). But other nuts, like pecans or hazelnuts, can also be used. You can use only two kinds of nuts or each nut in different quantities. We need to use one and a half cups of nuts in total, and that is what matters; you can use any nuts of your choice.
- Salt: Salt elevates the other flavors and sweetness of the Date and Nut Truffles. You can add sea salt or table salt.
- Ground Cardamom: I love flavoring these truffles with ground cardamom, which provides warm and sweet flavors.
- Rose Essence: Rose essence adds a pleasant floral note to these truffles. If you do not have rose essence, skip it. You can also add vanilla or almond extract.
- Coconut: Use unsweetened desiccated coconut. I highly recommend toasting the coconut for the maximum coconut flavor.
How To Make Date and Nut Truffles
- Soak the pitted dates in hot water for 10 minutes.
- While the dates are soaking, toast the nuts by adding almonds, cashews, and pistachios to a nonstick skillet.
- Toast them on low-medium heat, stirring continuously, for 4 to 5 minutes.
- Transfer the nuts to a plate and allow them to cool completely.
- In the same pan, toast the coconut, stirring continuously, over low-medium heat until golden brown.
- Transfer the coconut to a separate small mixing bowl and allow it to cool.
- Once the nuts are cooled completely, place them in a food processor.
- Drain the dates and add them to the food processor with cardamom, salt, and rose essence.
- Pulse a few times until everything is well combined, sticks together, and turns into a chunky mixture.
- Transfer the mixture to a bowl and mix well with a spatula.
- Take a tablespoon of the truffle mixture and roll it between your palms into a ball.
- Repeat this with the rest of the mixture, and make balls.
- Roll each ball in the toasted coconut until it’s completely coated.
- Chill the Date and Nut Truffles in the refrigerator for 30 minutes.
- Serve immediately or store in an airtight container.
How To Store Date and Nut Truffles
Store the date and nut truffles in an airtight container in the refrigerator for up to 10 days.
These truffles can be frozen in a freezer-safe container for two months.
Variations
Nuts: You can use your choice of nut mix. Some suggestions are pecans, hazelnuts, or walnuts.
Cocoa Powder: To make these date and nut truffles chocolatey and delicious, add a tablespoon of unsweetened cocoa powder. You can also roll the truffles in the cocoa powder.
Spices: Add ground cinnamon and nutmeg instead of ground cardamom. If you add cinnamon and nutmeg, skip adding rose essence.
Almond or Vanilla Extract: Add almond or vanilla extract instead of rose.
Seeds: You can add chia, flex, or pumpkin seeds to make the truffles healthier.
Helpful Tips
Dates: Medjool dates are my favorite! They are more naturally sweetened than other varieties. They are also large, juicy, and very soft. But you can use your favorite dates. If your dates are dryer or harder, soak them in very hot water for an extra few minutes.
Mixed Nuts: We need to use 1½ cups of mixed nuts. I used my favorite nuts, but you can substitute any nut with your favorite ones.
Toasting the Nuts: Toasted nuts are more flavorful than raw nuts. They add flavor and crunch to the truffles, so do not skip toasting the nuts.
Food Processor: This truffle mixture can also be prepared with a blender or grinder instead of the food processor. If you use the grinder or blender jar, first grind the nuts coarsely and then add the rest of the ingredients to blend.
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Recipe Card
Date and Nut Truffles
Ingredients
- 300g (14-15) Medjool dates
- ½ cup (60g) raw almonds
- ½ cup (55g) raw cashews
- ½ cup (55g) shelled raw pistachios
- ⅓ cup (28g) unsweetened desiccated coconut
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ¼ teaspoon rose essence (optional)
Instructions
- Soak the dates in hot water for 10 minutes. While the dates are soaking, toast the nuts by adding almonds, cashews, and pistachios to a nonstick skillet. Toast them on low-medium heat, stirring continuously, for 4 to 5 minutes.
- Turn off the heat, transfer the nuts to a plate, and allow them to cool completely.
- In the same pan, toast the coconut, stirring continuously, over low-medium heat until golden brown. Transfer the coconut to a separate bowl and allow it to cool.
- Once the nuts are cooled completely, place them in a food processor. Drain the dates and add them to the food processor with cardamom, salt, and rose essence.
- Pulse a few times until everything is well combined, sticks together, and turns into a chunky mixture.
- Transfer the mixture to a bowl and mix well with a spatula.
- Take a tablespoon of the truffle mixture and roll it between your palms into a ball. Repeat this with the rest of the mixture, and make balls.
- Roll each truffle in the toasted coconut until it’s completely coated. Chill the truffles in the refrigerator for 30 minutes. Serve immediately or store in an airtight container.
Storing Suggestions
- Store the date and nut truffles in an airtight container in the refrigerator for up to 10 days.
- These truffles can be frozen in a freezer-safe container for two months.
Notes
- Dates: Medjool dates are my favorite! They are more naturally sweetened than other varieties. They are also large, juicy, and very soft. But you can use your favorite dates. If your dates are dryer or harder, soak them in boiling water for an extra few minutes.
- Mixed Nuts: We need to use 1½ cups of mixed nuts. I used my favorite nuts, but you can substitute any nut with your favorite ones.
- Toasting the Nuts: Toasted nuts are more flavorful than raw nuts. They add flavor and crunch to the truffles, so do not skip toasting the nuts.
- Food Processor: This truffle mixture can also be prepared with a blender or grinder instead of the food processor. If you use the grinder or blender jar, grind the nuts coarsely, then add the rest of the ingredients to blend.
Thanks for coming! Let me know what you think.