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Ginger Chocolate Truffles

Ginger Chocolate Truffles


  • 2 cups pitted dates (about 20 medjool dates)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup almonds
  • 1 teaspoon fresh orange zest
  • 1 tablespoon fresh orange juice
  • 2 cups chocolate chips (use dairy-free for vegan version)
  • 1 teaspoon coconut oil or other oil for melting chocolate


  1. Place pitted dates in a food processor and pulse a few times to chop. Add in the ground ginger, cinnamon, vanilla, almonds, orange zest, orange juice and molasses and pulse until a slightly chunky puree forms. You want it to be caramel-like in texture but still able to pinch off. Taste it! If you like more ginger flavor, now is the time to add it!
  2. Remove the ginger-orange mixture and place into a bowl.
  3. Place in the freezer or refrigerator for at least 20-30 minutes until chilled.
  4. Remove the dough from the freezer or refrigerator and pinch a tablespoon or so at a time and roll into balls. I like to make them small enough that you can enjoy them in 2 bites. Place into a wax paper or parchment paper lined baking sheet.
  5. Once all the balls are rolled (you should have about 25-30) place back in the freezer to chill. If the dough is cold enough, it won't melt when you roll it in chocolate.
  6. Place the chocolate chips in a medium sauce pan with the coconut oil and melt over medium-low heat.
  7. Place the balls, one at a time in the melted chocolate until just coated. Remove and place back on the parchment lined baking sheet. Alternatively, you can melt the chocolate and drizzle it onto the balls.
  8. Enjoy as is or place in the fridge while not eating!


  • Recipe provided by Alex Caspero, R.D., of Delish Knowledge.

Nutrition Information

Per serving: 117 kcal cal., 5 g fat (3 g sat. fat), 18 g carb., 1 g fiber, 15 g sugar, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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