These No-Bake Chocolate Coconut Date Truffle Bites are rich and chocolatey, yet super simple to make. They are made with wholesome ingredients such as cocoa powder, shredded coconut, and naturally sweetened dates. They come together in under an hour with less than 30 minutes of hands-on time, and are completely dairy-free, oil-free, and vegan!
These bite-sized treats are the perfect WFPB dessert! Satisfying enough to feel indulgent, yet naturally sweetened and wholesome.
Table of Contents
Why You'll Love This Recipe
- No-bake & easy: comes together in under an hour with less than 30 minutes of hands-on time.
- Customizable: enjoy them as they are, or roll them in coconut flakes or drizzle with vegan chocolate for a little something extra.
- Naturally sweetened: a more wholesome take on a truffle, these dessert bites are sweetened with dates and just a bit of pure maple syrup.
- Rich & chocolatey: satisfies your chocolate cravings, and are perfect for Valentines gifts or Christmas treats.
Key Ingredients
- Dates: naturally sweeten and help bind the truffles.
- Cocoa powder: for a rich, chocolatey flavor.
- Shredded coconut: adds coconut flavor and some texture.
- Peanut butter: for a bit of a fudgy flavor, and to add some richness.
- Coconut milk: brings the mixture together and provides some creaminess.
- Optional toppings: additional shredded coconut and melted vegan chocolate can elevate these no-bake truffles to the next level!
How to Make Chocolate Coconut Date Truffle Bites
Soak dates in hot water for 15 minutes, then gently squeeze out excess water.
Add all ingredients except the coconut milk to a food processor and blend, adding the coconut milk as the mixture comes together.
Transfer the mixture to a bowl and freeze for 10 minutes. Scoop and roll into truffle balls, coating in coconut shreds or drizzling with chocolate if desired.
Recipe Tips
- When blending up your mixture, start with 2 tablespoon coconut milk and only add the final tablespoon if needed. The mixture should be sticky but not wet!
- Don't skip letting the truffles sit in the freezer for 10 minutes before rolling - this makes the shaping process easier.
- When rolling our your coconut date balls, keep a small bowl of water nearby. If the mixture sticks to your hands, lightly dampen them with the water to roll a bit easier.
Serving Suggestions
- Pack these as an indulgent but wholesome snack or dessert in your lunchbox for work.
- The rich chocolatey flavor contrasts well with brighter flavors, so pair with strawberries or vegan yogurt for a balanced snack!
- Give these as a thoughtful homemade gift for Valentines Day or Christmas.
- These truffle bites would be perfect on a charcuterie board, paired with fresh berries, dried fruit, and candied pecans!
Substitutions & Variations
- Swap out peanut butter for almond butter if you prefer an almond flavor.
- For an extra treat you could mix mini vegan chocolate chips into the mixture!
- For a nutty twist, roll your date truffles in crushed peanuts or almonds.
Frequently Asked Questions
Serve them cool, but not too cold! Keep the truffles chilled in the fridge, then let them sit at room temperature for 5–10 minutes before serving for the perfect texture.
In addition to rolling these truffle bites in shredded coconut or drizzling with melted chocolate, you could also coat them in chopped nuts or even roll them in extra cocoa powder!
Yes, these truffle bites are considered whole-food plant-based. They are naturally sweetened with dates and pure maple syrup, and use minimally processed ingredients. Choose a compliant brand of canned coconut milk, and skip the optional chocolate to keep them fully WFPB!
Other Sweet Recipes You'll Love
📖 Recipe
Chocolate Coconut Date Truffle Bites
Ingredients
- 10 pitted medjool dates - soaked in very hot water for 15 minutes
- 3 tablespoon cocoa powder -
- 6 tablespoon unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- ½ teaspoon salt
- ¼ cup natural peanut butter
- 2-3 tablespoon canned coconut milk
Optional, for coating:
- ½ cup unsweetened shredded coconut
- ¼ cup vegan chocolate chips
Instructions
- Prep the dates: After soaking your dates in hot water for 15 minutes, gently squeeze out any excess water. They don't need to be perfectly dry, just remove as much as you can.
- Make the truffle mixture: Add dates, cocoa powder, shredded coconut, vanilla extract, maple syrup, salt, and peanut butter to a food processor and blend. Gradually add 2 tablespoon of coconut milk as it blends, then add the final 1 tablespoon only if needed, to reach a slightly sticky but scoopable texture.
- Chill the mixture: Transfer the mixture to a large bowl and place in the freezer for 10 minutes to firm up slightly.
- Form the truffles: Using your hands, roll the mixture into 10–12 balls.
- Optional coatings:Coconut: Pulse coconut flakes in food processor to make them smaller, then roll each truffle bite in the flakes.Chocolate: Melt vegan chocolate chips in a small bowl in the microwave or over a double boiler until smooth, then drizzle the melted chocolate over each truffle.
- Store and serve: Transfer the truffles to the fridge. Before enjoying, let them sit at room temperature for 5–10 minutes for the best texture. Enjoy!
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your truffle-making ways.
Stay joyfully balanced!
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