These sweet, natural Date Truffles are made by processing dates, almonds and shredded coconut into a thick, moldable paste. Orange blossom water gives them a lovely perfume. A coating of toasted coconut adds flavor and texture while keeping the truffles from sticking to your fingers. These all natural, bite-sized vegan treats are sure to satisfy your sweet tooth in a natural, nourishing way.
Dates have been enjoyed in the Middle East for over 5,000 years. In the Book of Exodus, Israel is referred to as a “land flowing with milk and honey.” Historians believe that the honey referenced in the Torah was not made by bees… it was, in fact, date honey.
According to The Encyclopedia of Jewish Food by Gil Marks, dates were likely an important part of the patriarch Abraham’s diet. In ancient Sumeria, dates were used to flavor beer. They are one of the Seven Species celebrated in the Bible. The Islamic prophet Muhammad is also said to have enjoyed dates; he would often fast for a few days at a time, then break his fast by eating dates.
Tasked with bringing a bite-sized treat to a potluck? Whip these up in no time flat and bring them along. Your host will thank you, and so will the guests– just be sure to let everybody know they contain nuts, in case anybody is nut allergic. They go great with a hot glass of Moroccan mint tea – or ice cold vodka, if that’s your thing!
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Date Truffles
Ingredients
- 1 1/2 cups dried flaked or shredded coconut (unsweetened), divided
- 1 cup pitted dates
- 3/4 cup almond slivers
- 1 tablespoon date honey, date syrup or maple syrup (if not vegan, you can also use honey)
- 1 tablespoon orange blossom water (optional - recommended)
- 3/4 teaspoon orange zest
- Pinch cardamom
- Pinch cloves
NOTES
Instructions
- Preheat oven to 350 degrees F. Spread 3/4 cup of the shredded coconut on a cookie sheet in a thin layer. Place coconut inside the oven and bake for 4-5 minutes, stirring frequently, until the coconut is lightly toasted and golden brown. Remove coconut from the oven and carefully pour the toasted coconut into a food processor. Process it for 10-20 seconds until the shreds become very small. Pour into a bowl and reserve.
- Place pitted dates, almond slivers, date honey or syrup, orange blossom water, orange zest, cardamom, cloves, and the remaining ¾ cup of unsweetened coconut (untoasted) into the food processor. Pulse until the mixture turns into a crumbled, sticky dough – it will become a moldable paste, but should still have texture. Roll the nutty paste into 1-inch diameter balls. Roll each truffle ball into the bowl of toasted coconut to coat. Serve.
Nutrition
We have a nut allergy (including coconut). Can I use cocoa powder instead of the coconut? Or something else?
I’ve never tried that, but it might be very nice! Cocoa powder and dates go great together. However the recipe does contain almonds, so maybe it’s not the best fit for you?
These are delicious. Like so many of the recipes from Tori, it is easy and really works. I made mine slightly smaller, and found I didn’t need the full 3/4 cup of toasted coconut.
Delicious, easy and healthy! I got about 21 truffles out of this, 20 made it on the plate 😋
Hi,
I am planning to make them for our synagogue potluck. I can’t use the almonds because we have kids with allergies; can I substitute them by more coconut?
Thanks
Tori,
Thank you for your GREAT recipes. What is orange blossom water called for in the DATE TRUFFLES recipe?
Thank you
Hi Lisa! It’s a product that can be found in Persian markets or kosher markets. Whole Foods sometimes carries it too. It’s a water infused with orange blossoms and adding it gives a floral aroma. If you can’t find it you can easily make this recipe without, or use a teaspoon of vanilla instead.
Date balls are one of those very few healthy snacks that my parents actually like. They usually like things chocolate- and sugar-heavy, but this type of dried date bites is good enough for them! Definitely would recommend.
Delicious. My recipe yielded 19 truffles at 4 WW points each.
These are so tasty! And I love that there is no added sugar.
These look really good. Do you know if they freeze well? I would like to make in advance of the holiday.
Thank you
Hi Barbara, I have never frozen these, but you can make them a few days ahead with no issue. As long as you store them in a covered container in the refrigerator, they should be just fine for the holiday. Take them out of the fridge and uncover them 2-3 hours before serving, as sometimes the internal moisture can make too moist after sitting covered for a while– exposure to air will return them to normal texture.
Can’t wait to try these! How far ahead can these be made? Do you need to keep them refrigerated?
Hi SL, they can be made a few days ahead. Refrigeration in a covered container will keep them fresh. Take them out of the fridge and uncover them 2-3 hours before serving, as sometimes the internal moisture can make too moist after sitting covered for a while– exposure to air will return them to normal texture.
Hi – Do you have a recipe for orange blossom water. I live in Australia and have never seen it in the shops
Thanks
Hi Ros, Tori’s assistant Ashley here. We have never made orange blossom water, but it can be found at most ethnic food markets.
hi,
What can i substitute for the orange blossom water? Water + lemon juice?
Thanks, Jen
Hi Jen, Tori’s assistant Ashley here. We have not tried any alternatives, so I cannot say how they would taste, but you can use orange extract or vanilla extract.
I have tried something similar to this but not with the orange flavor. This makes me excited, I love dates!