Paleo Recipes: Dark Chocolate-Dipped Date Nut Truffles


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Oooh, when I told Chef Rachel I loved truffles, she sent me this recipe. Oh dear, I’m in love. And who knew something this good could be healthy! But just one or two, of course. Decadent and delish! Please share! Buttons are to the left and at the end of the post.

Dark Chocolate-Dipped Date Nut Truffles
Yields 36
Who would think that a chocolate indulgence, free of refined sugar, and with so few ingredients, could taste so good? Dates stand in for refined sugar and dairy products in these truffle-like creations. A fine dessert!
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Prep Time
30 min
Cook Time
5 min
Prep Time
30 min
Cook Time
5 min
  1. 4 ounces unsweetened baker’s chocolate (e.g., Ghirardelli, Valrhona, Callebaut, Scharffen Berger, or Bakers), broken or chopped into ¼- to 1/2-inch pieces
  2. **1 pound coconut date rolls (about 16 long pieces, but varies with brand) or make your own (see below)
  3. 1/2 to 1 cup unsweetened, sulfite-free, finely shredded coconut
  4. 3/4 to 1 cup dry toasted, unsalted, pine nuts, walnuts, almonds, pecans, pistachios, or
  5. hazelnuts (or use a combination of 2 or 3 kinds)
  1. 1. Line one or more rimmed baking sheets with parchment paper wrappings from the chocolate, unbleached parchment paper, or a nonstick bake liner.
  2. 2. Melt chocolate in a double boiler over hot––but not boiling––water or in a small saucepan over very low heat. If using a saucepan on a gas range, slip a heat deflector under the pan to keep the heat low. When mostly melted, lower heat to warm.
  3. 3. Arrange whole or crushed nuts and coconut in separate small bowls. Cut date rolls in half. Roll each half into a ball or shape into 2 small squares.
  4. 4. Add 4 to 6 date squares or balls to the melted chocolate. Using 2 spoons, turn the pieces in the chocolate one at a time to coat. Drip excess chocolate back into the pan.
  5. For square pieces: Transfer a chocolate-coated date square to the prepared sheet. Press a half or whole nut on top, or sprinkle with pine nuts.
  6. For round pieces: Transfer a chocolate-coated date ball to a small bowl of coarsely chopped, toasted nuts or coconut. Using 2 clean spoons, scoop the nut meal or coconut over the ball and turn to coat. Transfer to the prepared sheet. Repeat with remaining coconut date pieces.
  7. 5. Refrigerate or freeze on one or more plates or trays until firm. Transfer truffles to containers. Cover and store in the refrigerator or freezer. Chill for at least 24 hours. They can be transported in an insulated bag with ice packs.
**To Make Your Own Coconut Date Rolls
  1. Pulverize soft pitted dates in a food processor, adding warm water a tablespoon at a time as needed to create a cookie dough texture.
  2. Add 1/2 cup unsweetened, sulfite-free coconut per half pound of pitted dates. Coconut can be left out if allergy is a concern. Form into 1 ounce cylinders, then cut each one in half to form two pieces.
  1. If you’re using walnuts or hazelnuts, toast, and then wrap them in a clean kitchen towel. Roll the towel back and forth to loosen the skins. Remove the nuts and discard the bitter skins.
  2. Look for coconut date rolls and sulfite-free, unsweetened coconut flakes in natural foods stores or over the Internet. The coconut date rolls are made from dried pitted dates put through a grinder twice, and then rolled in sulfite-free, unsweetened coconut flakes and shaped into logs. Different brands vary in their moisture content, size, and sweetness. Experiment to find your favorite source.
  3. 1 serving (1 piece): 136 calories; 1.7 grams protein, 15.5 grams carbohydrate, 7.4 grams fat, 7 milligrams sodium.
  4. Reprinted with permission from The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten Free Cookies, Compotes & Sauces (Planetary Press, 2008).
Adapted from The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten Free Cookies, Compotes & Sauces

rachel albert, healthy cooking coachRachel Albert has been a natural foods chef, cooking instructor, freelance food and health writer, cooking coach, and speaker for the past 25 years. She has led more than 1,100 cooking presentations in eight states, and had more than 300 articles published in national magazines and regional papers.
Rachel lives in Phoenix, Arizona, and is a faculty member of the nutrition department of the Southwest Institute of Healing Arts (SWIHA) in Tempe. She is the author of The Ice Dream Cookbook, and co-author of The Garden of Eating. She leads group and private cooking classes, cooking parties, dinner parties, and healthy shopping tours,coaches clients in their kitchens, and speaks to groups about healthy shopping, cooking, and eating and healthy lifestyle practices. You can find out more about Rachel at her website: The Healthy Cooking Coach and on Facebook.

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Alison Golden writes on the topic of paleo over at Paleo/NonPaleo. She aims to share ideas, inspire and motivate readers by teaching them how to live paleo in a non-paleo world. She is also the author of the bestselling book, The Modern, No-Nonsense Guide to Paleo, a unique tool that gives the reader hundreds of strategies to navigate the learning process to successful paleo living.

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