Ingredients

• 14 Medjool dates (about 300–325g), pitted and soaked in warm water for 10 minutes
• 2 tsp pure vanilla extract
• 1/4 cup (21g) unsweetened cocoa powder (Dutch-process or natural)
• 1/2 cup (70g) roasted, salted almonds*
• 1/2 cup (70g) raw sunflower seeds*

• 8 oz (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4 oz baking bars)
• Optional: 1/2 tsp vegetable or coconut oil (for smoother coating)
• Optional: Flaky sea salt, for garnish

Instructions

1. Prepare the tray:
   Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Make the truffle base:
   Add the soaked dates, vanilla, cocoa powder, almonds, and sunflower seeds to a food processor. Pulse until the mixture forms a sticky dough. This may take 1–2 minutes. If the mixture is too dry, add 1 tsp of warm water.
3. Form the truffles:
   Scoop out the dough and roll into 1-tablespoon-sized balls. Place them on the prepared baking sheet.
4. Melt the chocolate:
   Melt chocolate (and oil, if using) in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring between each, until smooth.
5. Dip and coat:
   Dip each truffle into the melted chocolate using a fork or dipping tool. Let excess chocolate drip off, then place the coated truffle back on the lined tray. Use a toothpick to slide it off the fork if needed. Sprinkle with flaky sea salt while the chocolate is still wet, if desired.
6. Chill to set:
   Refrigerate the truffles for at least 30 minutes to let the chocolate firm up.
7. Store:
   Keep truffles in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.

Notes & Tips

• Make Ahead: Shape the truffle mixture up to 3 days in advance. Dip in chocolate when ready.
• Freezing: Freeze finished truffles for up to 2–3 months. Thaw overnight in the fridge.
• Almonds: Roasted, salted almonds add the best flavor. If using raw, unsalted almonds, add 1/8 tsp salt to the mix.
• Seeds: Swap sunflower seeds for pepitas or more almonds, if preferred.
• Chocolate: Use high-quality baking bars (like Baker’s or Ghirardelli). Avoid chocolate chips—they don’t melt well for dipping.
• Oil in Chocolate: A small amount of oil creates a smoother, softer chocolate coating, but it’s optional.

Nutrition