These adorable little nut-free chocolate truffles are a great idea for your Easter brunch table. They also make a healthy guilt-free treat for Halloween! Along with being nut-free, they’re slightly sweet and super chocolatey. SunButter was a perfect alternative to use because it’s free of nuts as well as a ton of other common allergens, and still tastes delish.
I created this recipe because I was catering a meditation retreat that required a coconut-free and nut-free snack. Coconut and nuts are huge staples in my food creations! I use coconut and nuts in everything, so creating a 3 day meal plan without those essentials was initially kind of irritating. In the end it was very easy to accommodate these allergies, though, and they turned out to be very delicious! Everyone loved popping these nut-free chocolate truffles in their mouths, and you will, too!
Bite-sized desserts are super convenient because there’s basically no mess after eating them aside from licking your fingers. They’re also super easy to make, since all you have to do is process the ingredients! Your food processor will become your new BFF if it isn’t already. If you enjoy making these cute truffles, try out my recipes for strawberry cheesecake bites and brownie bites, too!
nut-free chocolate truffles
These nut-free, guilt-free chocolate truffles are made with very simple ingredients and make a delicious snack or dessert!
- 24 medjool dates, pitted
- 1 C SunButter Sunflower Butter
- 1/4 C maple syrup
- 3 tbsp raw cacao powder
- 1/4 tsp sea salt
- 2/3 C raw white sesame seeds
Place pitted medjool dates in a food processor. Run the machine until they are chopped up, but stop just before it forms a paste. Then add SunButter, maple syrup, raw cacao powder, and sea salt and process again until it’s a thick, smooth paste.
Place sesame seeds in a bowl. Form 1-inch balls with the date mixture with your hands and roll each ball around in the sesame seeds until well coated. Place them in an air tight container with parchment or waxed paper between layers.
- They can be kept at room temperature or in the fridge. They can also be kept in the freezer and thawed in batches as you need them.