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!
I created this recipe 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!
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.