These Coconut Date Rolls with Dark Chocolate are definitely on Santa’s nice list this year. These “truffles” are easy to make, no-bake, healthy, and most of all delicious!
If you don’t feel like yet another holiday cookie recipe, these dates will totally be your jam.
The prep is all of five minutes and no need to turn on the oven, so you’ll have a tasty treat in no time.
These also happen to make the perfect holiday party platter dessert because they are fun, bite-size, and look like snowballs.
These two-bite treats are a crowd pleaser
Start with the freshest medjool dates you can find. I highly recommend only using the medjools, as they are the moistest of all date varieties. Like the word or not, your dates need to be moist for this recipe!
Buy the medjool dates with pits and remove them yourself. Again, in the interest of max freshness.
Use roasted versus raw nut or seed butter for best flavor
As for the filling, I went with Once Again organic roasted sunflower seed butter but you can use any nut or seed butter you like. I personally prefer roasted nut and seed butters versus raw. I also like mine a little salted and a little sweetened. Just try to avoid palm oil and other oils often found in butters.
Try any of these for the filling:
- almond butter
- cashew butter
- peanut butter
- pecan butter
- nutella (double chocolate!)
- walnut butter
- sunflower seed butter
- tahini
TIP: use a small paring knife to make a slit in the date to remove pit and fill with nut or seed butter
After filling your dates, time to rock and roll. Well, dip and roll.
The easiest way to melt chocolate is to chop it and melt gently in a double boiler. Alternatively, you can melt in the microwave in 30 second increments. Then use a fork or two to dip the filled dates in the melted chocolate.
My preferred brand of dark chocolate for everything from baking to enjoying out of hand is Theo Chocolate. Some of their bars are vegan, others have milk. I recommend going with 70% or higher dark chocolate if you want the health benefits.
Last step ~ place shredded coconut on a large rimmed dinner plate for easy rolling. Serve Coconut Date Rolls at room temp. And you can store in an airtight container at room temp for a few days.
If you make this recipe be sure to tag me on Instagram. I love to see your kitchen magic!
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Pecan Butter Stuffed Dates (vegan, GF)
PB&J Truffles (vegan, GF)
| Prep Time | 5 minutes |
| Cook Time | 1 minute |
| Servings |
servings
|
- 8 medjool dates as fresh as possible
- 4+ tsp roasted sunflower seed butter or other favorite nut or seed butter
- 1 3-oz bar of dark chocolate *you’ll need only half, chopped
- 1/2 cup shredded unsweet coconut
Ingredients
|
|
- using a small knife, remove pit from dates and open slightly; fill each date with 1/2 teaspoon (or more if desired) of seed or nut butter; you can gently squeeze date together so nut or seed butter stays in
- chop chocolate and add to a small glass bowl; gently melt chocolate in a double boiler or in the microwave for 30 seconds at a time until melted
- place shredded coconut on a large rimmed dinner plate
- using a fork, dip each date in melted chocolate, then roll in shredded coconut
- enjoy dates right away or store in an airtight container at room temperature for several days
Original recipe created by Jerran Boyer
www.healthnutchefs.com