Healthy chocolate date balls are filled with wholesome goodness, but they taste like a sinful decadent dessert – sweet, rich and chocolatey.
They’re chocolate date balls, filled with wholesome goodness, but they taste like a decadent dessert – sweet, rich and chocolatey. I think these chocolate date balls actually taste, and give the mouthfeel, of eating chocolate cookie dough!
While definitely healthy in terms of what goes into them, these truffles are more of a dessert than a snack, to be savored slowly and enjoyed only once in awhile. They are very high in sugar and carbs because medjool dates are naturally high in sugar and carbs.
While I do feel good about serving these chocolate date balls to my kids, or enjoying one of them myself – especially post workout – my husband eats a strict low carb diet to stave off diabetes. For him, I make these amazing keto chocolate coconut truffles instead.
If you’re not opposed to peanut butter, you can certainly use that instead of almond butter. While the almond butter has a fairly neutral taste, the peanut butter is more noticeable in the final product. So if you like peanut butter, you will probably love the peanut butter date balls.
It’s important to use medjool dates in this recipe. These are large, soft, very sweet dates. Non medjool dates might be too dry for this recipe and not sweet enough.
I use natural unsweetened cocoa powder in this recipe. You can also use Dutch processed unsweetened cocoa powder. It’s darker and milder than natural cocoa powder. But it’s not necessary. I find these chocolate date balls excellent with natural cocoa powder.
As for toppings, I usually use shredded coconut and cocoa powder. Other options are chopped nuts and almond flour. You can certainly leave the date balls without any toppings at all. They are excellent either way, just not as pretty. 🙂
Chocolate Date Balls
- 15 medjool dates (10 oz), pitted
- 1/2 cup natural almond butter
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon unsweetened shredded coconut
- Place the dates, almond butter, cocoa powder, vanilla and cinnamon in your food processor. Process until the ingredients come together into rough dough.
- Remove the dough from the food processor and shortly knead it with clean hands.
- Divide into 16 balls, each weighing 1 oz.
- Roll the balls in the toppings.
- Arrange the chocolate date balls on a tray or a baking sheet. Refrigerate for 1 hour, to allow them to set and flavors to meld.
- Store leftovers in an airtight container in the fridge. Remove from fridge 10 minutes before serving.