Print
Walnut Ginger Date Truffles

Ginger, Date, Walnut Chocolate Truffles

These are decadent-tasting treats with not-so-decadent ingredients. The truffles are made with nutrient-packed walnuts, naturally sweet Medjool dates, and antioxidant-rich dark chocolate. They will satisfy even the fiercest sweet tooth and are so chocolatey, one little truffle is all it takes. To enjoy these as energy balls instead of truffles, skip the chocolate dunk and simply roll the balls in cocoa powder. 

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 Truffles
Calories 135 kcal
Author katiemorford

Ingredients

  • 6 medjool dates, pits removed
  • 3/4 cup walnuts
  • 1/4 cup roughly chopped crystalized ginger
  • 3 tablespoons unsweetened cocoa powder (I used Sprouts brand organic cocoa powder)
  • 2 tablespoons water
  • 1/2 teaspoon kosher salt
  • 3 ounces bittersweet chocolate, roughly chopped
  • Flaky salt to garnish (such as Maldon)

Instructions

  1. Put the pitted dates, walnuts, ginger, cocoa powder, water, and 1/2 teaspoon salt into the bowl of a food processor fitted with a metal blade. Run the processor to puree the ingredients into a thick paste, about 20 seconds. 

  2. Roll about 1 tablespoon of the mixture into a smooth ball. Continue with the remainder of the mixture. You should have 12 balls. 

  3. Put the bittersweet chocolate into a small bowl and cook in the microwave on high for 30 seconds. Stir, and continue to cook in 30 second bursts until melted. Stir well.

  4. Drop one of the truffle balls into the chocolate and turn it with a small spoon to coat all sides. Lift if out of the bowl, allowing excess chocolate to drip back into the bowl. Transfer to the baking sheet. Continue with the remaining truffle balls until all are coated in chocolate. 

  5. Add a tiny pinch of flaky salt to the top of each truffle. Leave to cool until firm. 

  6. Enjoy, or transfer to a jar or covered container and store in the fridge.