Ultimate Nut & Date Truffle Recipe – Chocolate Coated Bliss

Last Updated on 4 months by Neha Deshmukh

Ultimate Nut & Date Truffle Recipe – Chocolate Coated Bliss

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that feels a little bit special, but isn’t too complicated to make. Well, look no further! These Nut & Date Truffles are exactly that – rich, decadent, and surprisingly easy to whip up. I first made these for a Diwali gifting exchange, and they were a huge hit! They’re perfect for any celebration, or honestly, just a cozy night in.

Why You’ll Love This Recipe

These aren’t your average chocolates. The combination of chewy dates, crunchy nuts, and smooth, melted chocolate is just heavenly. Plus, they’re naturally gluten-free and can easily be made vegan! They’re a fantastic homemade gift, and honestly, they’re just so satisfying to make (and eat!). They’re a little bit of bliss in every bite.

Ingredients

Here’s what you’ll need to create these little gems:

• 1 cup Almonds
• 1 cup Cashews
• 1 cup Pistachios
• 1 cup Walnuts
• 1 cup pitted Dates, chopped
• 1 cup dried Apricots/Raisins, chopped
• 200 grams Semi-sweet Chocolate (that’s about 7 ounces)
• 2 tbsp unsalted Butter

Ingredient Notes

Let’s talk ingredients for a sec! Quality really shines through here.

• Chocolate: Don’t skimp on the chocolate! A good quality semi-sweet chocolate (around 50-70% cacao) will make all the difference. I love using a dark chocolate with a hint of vanilla.
• Nuts: Feel free to play around with the nut varieties. Pecans or macadamia nuts would also be delicious additions. Toasting the nuts is crucial – it brings out their flavour and adds a lovely crunch.
• Dates: Medjool dates are my go-to because they’re soft and wonderfully sweet. If your dates are a little dry, soak them in warm water for 10 minutes before chopping.
• Apricots vs. Raisins: This is a personal preference! Apricots add a lovely tanginess, while raisins offer a more classic sweetness. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s toast those nuts. Lightly toast the almonds, cashews, pistachios, and walnuts separately in a dry pan over low heat for 2-3 minutes each. Keep a close eye on them – you want them fragrant, not burnt! Let them cool completely.
2. Now, grind time! Coarsely grind each toasted nut type separately in a blender or food processor. Don’t overdo it – you want some texture.
3. Next, pulse the chopped dates and dried apricots/raisins until they’re finely chopped. Then, mix them together with the ground nuts. This is where it starts to smell amazing!
4. Time to form the truffles! Take a spoonful of the mixture and form it into 1-inch balls. It might be a little sticky, but that’s okay. Place them on a tray lined with parchment paper and pop them in the fridge for at least 30 minutes to firm up.
5. While the truffles are chilling, let’s melt the chocolate. Melt the semi-sweet chocolate and butter using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Be careful not to overheat the chocolate!
6. Dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Place them back on the parchment-lined tray.

7. This is where you can get creative! Optional: Roll the truffles in cocoa powder, icing sugar, chopped nuts, or coconut before the chocolate sets.

8. Let the chocolate harden at room temperature or refrigerate until firm. Store in an airtight container. And then… enjoy!

Expert Tips

• Sticky Situation: If the nut and date mixture is too sticky to roll, lightly dampen your hands with water.
• Chocolate Tempering: For a super glossy finish, you can temper the chocolate. But honestly, for these truffles, it’s not essential!
• Parchment Paper is Your Friend: Seriously, don’t skip the parchment paper. It makes cleanup a breeze.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan chocolate and vegan butter. It’s that simple! My friend, Priya, swears by this version.
• Gluten-Free: These are naturally gluten-free, which is fantastic!
• Spice Level: Add a pinch of cardamom or a tiny pinch of chili flakes to the nut and date mixture for a little warmth. My grandmother always added a touch of cardamom to her sweets.
• Festival Adaptations: These make beautiful Diwali or Christmas gifts! Package them in pretty boxes or tins with a ribbon.

Serving Suggestions

These truffles are perfect on their own with a cup of chai or coffee. You can also arrange them on a platter with other sweets for a festive spread.

Storage Instructions

Store the truffles in an airtight container in the refrigerator for up to a week. They also freeze well for up to a month!

FAQs

Let’s answer some common questions:

• What type of dates work best for this recipe? Medjool dates are ideal because of their soft texture and rich sweetness.
• Can I make these truffles ahead of time? Absolutely! You can make the nut and date mixture a day or two in advance and store it in the fridge.
• How do I prevent the chocolate from seizing? Make sure no water gets into the melted chocolate. Use a dry spoon and a clean, dry bowl.
• What’s the best way to chop the dates and apricots? A sharp knife works well, but a food processor makes quick work of it.
• Can I use different types of nuts in this recipe? Yes, definitely! Pecans, macadamia nuts, or even hazelnuts would be delicious.