063 / 75 · Something Sweet for a Break

Cocoa and Orange Date Truffles

12 small date truffles, 2 per portion · Active 20 min · Total 50 min

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Dates bind cocoa and ground almonds into small truffles without baking. Orange zest gives a clear flavor without adding much moisture. The texture depends on the dates: soft Medjool-style dates need very little help, while a dry batch may need a spoonful of water. Add that liquid only after processing, rather than assuming every batch requires it.

Jump to ingredients

Cocoa and orange date truffles with a lightly dusted surface.

Stop when the mixture holds

Remove every date pit before processing. Pulse the almonds first, then add dates, cocoa and zest. The mixture may look crumbly in the bowl but hold together when squeezed. Test a teaspoonful with clean fingers before adding water. Too much liquid makes a sticky paste that is hard to roll and needs more dry ingredients to repair.

Ingredients

  • 3/4 cup soft pitted dates (150 g)
  • 1/2 cup ground almonds (50 g)
  • 2 tablespoons cocoa powder (12 g), plus 1 teaspoon for dusting
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1–2 teaspoons water, only if needed

Set out

Food processor, Fine grater, Small plate or tray

Allergens

Tree nuts. Check labels and substitutions.

Make it

  1. Check dates carefully for pits or pit fragments. Put in the food processor with almonds, cocoa, orange zest and vanilla.
  2. Pulse and process until a small spoonful holds together when squeezed. Add water a teaspoon at a time only if the mixture remains dry and crumbly.
  3. With clean hands, roll into twelve small balls. Dust lightly with the extra cocoa.
  4. Chill on a tray for 30 minutes, then transfer to a covered container.

A clean, small snack pot

Put two truffles in a small closed pot rather than carrying an open cocoa-dusted wrapper. It contains the dust and keeps them from being crushed among larger lunch containers.

A useful detail

Do not use whole orange peel; grate only the colored zest so the flavor stays fragrant rather than bitter.

Another way

  • Use ground hazelnuts instead of almonds.
  • Replace orange zest with 1/4 teaspoon ground cinnamon for a different cocoa finish.

Keep it well

Refrigerate at 40°F/4°C or below for up to 5 days, or freeze for up to 2 months. Keep a packed portion cool and covered. If extra water was needed, do not assume the truffles are shelf-stable.