First, a Little Story—Or Why Truffles Rule My Kitchen
Every year around the holidays (or any random rainy Thursday when I need a pick-me-up), I end up making these Date and Nut White Chocolate Truffles. My cousin Tara claims I only bring them because they’re dead simple and I hate doing dishes—she’s not wrong! The first time I tried these, I actually fumbled the chocolate coating so badly it looked like I’d battered them with a shoe, but hey, they still vanished fast. There’s something really comforting about rolling sticky bits of date and nut between your hands, then sneaking two or three "for research purposes." Also, it’s the only dessert my uncle Paul eats without complaining it’s too fancy.
Why You'll Love Making These Little Guys
I whip these up whenever I need to get dessert on the table without actually thinking too hard. My family totally loses their minds for these because they look all posh but are secretly a dump-and-mix sort of thing (I mean, some days even a food processor feels like too much effort). Oh, and if you’ve ever been annoyed at chocolate clumping or sticking—same, been there. The turning point was realizing the simpler the mix, the better they turn out. Plus, no need to turn your kitchen into chaos baking a three-layer cake. You just get a bit sticky, that’s all.
What You’ll Need (and What You Can Swap)
- 200g (about 1 packed cup) soft dates — Medjool dates are fab, but I’ve grabbed the supermarket’s own brand more than once. Just be sure to pit them (it’s a dentist bill otherwise).
- ½ cup mixed nuts — I go with almonds and walnuts usually, but you do you: pecans are lovely, or cashews. My grandma would say “use walnuts or you’ll mess it up”—but modern times, right?
- 100g white chocolate — I throw in any bar chocolate honestly, but the stuff in baking aisles melts smoother. Green & Black’s is my fancy day pick.
- 1-2 tablespoon ground almonds (or shredded coconut if you’re feeling tropical, just—don’t use flour. Trust me.)
- Pinch of sea salt (skippable, but BAM, does it wake things up sometimes)
- 1 teaspoon vanilla — Or swap with a smidge of orange zest if you’re feeling zesty.
- Optional: A bit of honey or maple syrup if your dates are sad and dry, or you want extra sweetness
Let’s Roll: How to Make Date and Nut White Chocolate Truffles
- First, rough-chop your nuts. You can blitz them quickly in a food processor, or—if, like me, you sometimes can’t be bothered to wash extra things—just bash them up in a bag with a rolling pin. (Therapy with snacks, am I right?)
- Toss your pitted dates and chopped nuts into a food processor, add salt and vanilla, and blitz till sticky and clumpy—like messy dough. No processor? No drama. Chop the dates superfine and mash everything together with a fork. It’ll just take a little longer. This is where I usually sneak a bite; consider it quality control.
- Scoop out small chunks (about a heaped teaspoon each—I just eyeball it, but if you want perfect truffles, there’s always a scale), and roll them into balls. Wet hands make it easier, though you end up looking a bit like you’ve played in the mud, but so what?
- Line up your date-nut balls on a tray, and pop 'em in the freezer for ten, maybe fifteen minutes. This step’s important: If you skip this, coating them in chocolate turns into slapstick. Not that I'd know...
- Meanwhile, melt your white chocolate. Easiest way—microwave in 20-second blasts, stirring each time, ‘cause white chocolate burns even if you so much as glance away. Or set a bowl over barely simmering water (makes you feel like a magic chef, honestly). Don’t stress if there’s a little lumpiness; it melts on the truffle anyway.
- Take your chilled balls, and dunk them in melted white chocolate, rolling until they’re all covered. Use forks, fingers, whatever works. Place them back on the tray (baking paper = easy cleanup).
- Sprinkle with ground almonds (or coconut, or extra nuts) before the chocolate sets. Into the fridge they go for half an hour to firm up.
- If you want to feel very fancy, drizzle a line of white or dark chocolate over the top. But honestly, I rarely bother—they're gone too fast!
Notes—Things I’ve Learned (Usually the Hard Way)
- If your dates are tough as old boots, soak them in boiling water for ten minutes first. I used to skip this, then spent ages trying to blend everything—just soak them, it’s easier.
- Don’t over-process the nuts unless you want nut butter; you still want a bit of crunch.
- I think the fridge sets the chocolate smoother than the freezer, which sometimes makes it crack. Learned that after a few, erm, “surprise chunks.”
Variations—Some Good (Some, Uh, Not So Much)
- Tried adding dried cranberries once for a Christmassy vibe. Surprisingly, it worked! Added tang, but don’t overdo or they fall apart.
- Pistachios are honestly brilliant here—colour and taste. Highly recommend.
- Once tried rolling them in powdered cocoa before coating; came out messy and weird, so... wouldn’t repeat.
Stuff You'll Want (Or How to Wing It)
- Food processor (but a tough fork and determination also do the job—bit more rustic, but tasty all the same)
- Microwave or bowl+pan for melting chocolate; double boiler’s for those who love extra washing up, in my totally biased opinion
- Tray with baking/parchment paper
- Forks/skewers/toothpicks—honestly, just improvise

Storage Things (But They Never Last Long)
Best kept in a sealed container in the fridge for up to a week—but honestly, in my house, truffles disappear quicker than socks in the wash. If you want to freeze them, go for it; they’re fine, but I think the chocolate texture is a bit squidgy after thawing. Maybe that’s just me?
Serving: How We Do It at Home
Honestly, these look great piled up on a platter at Christmas, or just handed out with tea after dinner. I usually serve them with coffee, or next to some chai (check out this simple chai recipe if you want an easy homemade version).
Pro Tips (Learned the Silly Way)
- I once tried to skip chilling the balls before dipping. Big mistake; they melted and went lopsided. Just pop them in the freezer, trust me on this.
- Actually, do line your tray, unless you want to chisel stuck-on chocolate off later.
- Get your toppings ready right before you start dipping, or the chocolate will set by the time you remember. I still scramble sometimes but hey—it works out.
FAQ—Stuff People Actually Ask Me
- Can I use milk or dark chocolate instead of white? Yep! Works fine, just tastes different. My dad says the dark ones are “less sweet, more grown-up." Or so he says.
- Do I need a food processor? Not really. Chopping everything by hand just takes longer and, to be honest, makes for more rustic-looking truffles. Kind of charming, actually.
- Do these have to be so sweet? Not at all—if dates are sweet enough for you, skip the extra honey or syrup. Or add an extra handful of nuts. Easy fix.
- Are these gluten-free? Yep—unless you toss in rogue ingredients. Always check your chocolate just in case, though! Coeliac UK has a good allergen guide.
- Help, my chocolate went lumpy! Don’t panic. Add a drop of coconut oil and stir, or just embrace the lumps. Tastes the same, promise.
So yeah, that’s how I make Date and Nut White Chocolate Truffles. Sometimes they look picture-perfect, more often they’re a bit wonky—but always, always delicious. Look, if anyone’s still hungry, I can share my recipe for emergency fudge (another tale for another time)...
Ingredients
- 180 g pitted dates (about 1 cup)
- 80 g mixed toasted nuts (almonds, walnuts, or pecans), finely chopped
- 200 g white chocolate, chopped
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 tablespoon shredded coconut for coating (optional)
- 2 tablespoon finely chopped pistachios for garnish (optional)
Instructions
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1Line a baking sheet with parchment paper. In a food processor, pulse the pitted dates until finely chopped and sticky.
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2Add the chopped nuts, vanilla extract, and salt to the dates. Pulse again until the mixture is well combined and forms a sticky dough.
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3Roll small portions of the mixture (about 1 tablespoon each) into smooth balls and place them on the prepared baking sheet.
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4Melt the white chocolate and unsalted butter together in a heatproof bowl set over simmering water, stirring until smooth.
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5Dip each truffle ball into the melted white chocolate, coating completely. Remove with a fork and return to the baking sheet.
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6Sprinkle truffles with shredded coconut or chopped pistachios if desired. Chill in the refrigerator for 15 minutes until set. Serve and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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