I missed the “knock-off Reese’s egg” boat during Easter time, but still wanted to try my hand at making a healthy, date-sweetened version. So I made these on a recent rockin’ Friday night and shaped them like truffles instead of eggs.
They turned out divine. Super luscious and perfectly sweet on the inside, with a satisfying bitter crunch on the outside from the dark chocolate and salt.
A super rich and delicious dessert that you can feel good about.
Sun-Butter Date Truffs
Makes about 12 truffles
Ingredients:
- 100 grams dates (about 7 dates)
- 80 grams water (about 1/3 cup)
- 65 grams sunflower seed butter (1/4 cup)
- 50 grams coconut flour (1/2 cup)
- For chocolate coating:
- 5-6 oz. very dark chocolate (I used 2 bars of 88% chocolate)
- Flaky sea salt
Method:
Into a food processor, add dates and water and blend to combine. If your dates are a little hard from the fridge, you can heat up the water first and let the dates sit in the water for about 10 minutes first before blending. Add sunflower seed butter and blend until as smooth as you can get.
Scrape mixture into a bowl and stir in coconut flour. Using a small cookie scoop or spoon, scoop out about 12 balls and place on a wax-paper lined sheet pan or plate. Pop into the freezer for at least 30 minutes.
In the meantime, make chocolate coating. Break chocolate bars into pieces and place in a glass bowl. Microwave in 30-second increments until melted, being sure to stir in between. Once melted and smooth, allow to cool for a few minutes until only slightly warm.
Take date balls out of the freezer, and one-by-one, drop them into the bowl of melted chocolate and rotate around using a fork (or two forks). Once sufficiently coated, using the forks, allow excess chocolate to drop off and then place back on the same wax-lined surface. Sprinkle with flaky sea salt and continue until all truffles are made. Tip: be sure to sprinkle salt as you go and not wait until the end because the chocolate hardens fast.
Place truffles in fridge just until hardened–it happens pretty quick. Store in fridge and they will last for at least a week.
