Date Truffles Are The Perfect Treat For Valentines Day

Indulgent decadent Date Truffles are on the menu, just in time for Valentine’s Day! This is a delightful #LunchBreakLIVE show with chef Dianne Wenz, an incredible plant-based cook who shows us how to make these delicious treats.  Why buy an ordinary box of chocolates for Valentine’s Day when you can make these homemade bites of joy that will be way more impressive to anyone who receives them.  Let’s take a look at how the magic happens in the kitchen with Chef Dianne…

Making Magic In The Kitchen

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, and Plant-Based Chef, and she has a certificate in plant-based nutrition. Dianne coaches people from across the globe, supporting them in improving their health and wellbeing. She is the author of The Truly Healthy Vegan Cookbook, Eating Vegan, and The Big Book of Vegan Cooking.

Dianne Wenz and her delicious Date Truffles.

Date Truffles Are Simple To Make

There’s something indulgent about truffles, but these treats are far from sinful, as they’re made with dates and nuts. They’re perfect for Valentine’s Day, or any day you’re craving something sweet.  The steps are simple and quick, and they are actually fun to make!  So get a little messy in the kitchen, create these amazing dessert balls of heaven, and get ready to impress your significant other! The recipe is from The Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz.

The simple ingredients for these delicious truffles.

The plated Date Truffles. Look how beautiful they are! Impressive for sure.

Print Recipe

Date Truffles

There’s something indulgent about truffles, but these treats are far from sinful. Just about  any type of nuts will work in this recipe. I occasionally make them with pecans or almonds in  place of the walnuts. To make them nut-free, use sunflower or pumpkin seeds. Sesame  seeds and chocolate complement each other nicely, but you can roll your finished truffles in  unsweetened shredded coconut, crushed almonds, or cacao nibs.

Course: Dessert

Cuisine: American

Keyword: vegan

Servings: 12 truffles

Ingredients

• ½ cup walnuts
• 1½ cup medjool dates pitted
• ⅓ cup unsweetened natural cocoa powder
• 2 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ⅓ cup sesame seeds

Instructions

• Line a baking sheet or platter with parchment paper.
• Place the walnuts in a food processor and process until they’re crumbly.
• Add the dates, cocoa powder, vanilla extract, and sea salt. Process until everything is well combined and smooth.
• The mixture should stick together easily. If it’s too dry, add some water, a tablespoon at a time.
• Scoop out the mixture by the tablespoonful and roll into small balls, about 1½-inch in diameter.
• Place them on the prepared baking sheet.
• Place the sesame seeds in shallow dishes and roll the truffles in them until well coated.
• Refrigerate the truffles in an air-tight container until ready to serve.

Notes

Ingredient Tip: Medjool dates are softer than deglet noor, so they lend themselves nicely to truffles. They’re usually good to go right out of the package, but if they’re on the tough side, soak them in water for 15 to 30 minutes. If medjools aren’t available, deglet noors can be used, but they should be soaked for an hour or two before making your truffles. Pat them dry before using them to make the truffles.

Recipe from The Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz. Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. 

Valentines Day Is Around The Corner.  Be Prepared!

I hope you enjoyed this tasty recipe as much as I did.  It looks like so much fun to make and super enjoyable to eat!  Your loved ones will be impressed with these treats so go ahead and give them a try.  Take a photo of your finished treats and tag @UnChained_TV on Instagram.  Looking for more easy vegan recipes to cook up?  Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!