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Toasted Walnut and Date Truffles (Vegan & Gluten-Free)

Author Samah Dada


  • 1 1/4 cup toasted walnuts
  • 1/2 cup unsweetened shredded or flaked coconut
  • 1 cup medjool dates 9-10 large dates
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  • 1 tsp coconut oil


  1. Heat a medium skillet to medium heat. Add your walnuts and dry toast, tossing them on the skillet for about 3-5 minutes until they smell toasty and fragrant. Set aside to cool completely.
  2. Once the walnuts have cooled, add ¾ cup of the toasted walnuts (reserve the rest for later…we’ll get to them!) into your blender along with the coconut, medjool dates, and vanilla extract.
  3. Blend until a sticky, thick dough is achieved. Don’t worry if it’s not 100% pulverized – we like some texture here!
  4. Roll the dough out into truffles using 1 tbsp per truffle. Feel free to make the truffles as big or as small as you’d like.
  5. Once you’ve rolled the dough into all of your cute truffles, place them on a parchment lined plate or sheet and transfer to the freezer to set. While the truffles are in the freezer, prepare your chocolate!
  6. Add the chocolate chips into a microwave safe bowl with the coconut oil. Melt in 15 second increments, stirring throughout, until the chocolate is smooth and glossy.
  7. Using the ½ toasted walnuts that you have remaining, chop them very finely. Set aside.
  8. Remove the truffles from the freezer.
  9. Roll each truffle in melted chocolate, and then into the crushed walnuts, ensuring the chocolate is completely coated by the nuts. Transfer each truffle back to the parchment lined plate or sheet.
  10. Once you’ve assembled all of the truffles, place in the freezer so the chocolate can harden, for about 30 minutes. Remove and enjoy!
  11. Store the truffles in the fridge for a softer bite, or the freezer for a firmer one.