Chocolate-date truffles

Prep 1 hour 10 min
Plus Refrigeration Time: 25 minutes
Makes 32 Balls



1/4 cup
unsalted butter
1/4 cup
3/4 cup
chopped pitted dates
1/2 tsp
1/2 cup
chopped pecans
1 3/4 cups
gluten-free crispy-rice cereal


  • Melt butter with honey in a medium saucepan set over medium. Stir in dates and simmer for 3 min. Remove from heat and stir in vanilla, pecans and cereal. Chill mixture in the freezer until completely cool, about 10 min. Scoop with a tbsp measure and press firmly into 1-in. bite-sized balls.
  • Melt chocolate in a microwave-safe bowl on medium, stirring halfway through, 2 to 3 min. Remove and stir until completely melted. Pour coconut into a small bowl. Using 2 forks to hold balls, coat with chocolate, then roll in coconut. Chill in refrigerator on a waxed-paper-lined baking sheet until chocolate firms up, about 15 min. Store in an airtight container up to 1 week.

  • 225 g dark chocolate, chopped
  • 1 cup unsweetened desiccated coconut

From the kitchen of Liz Francisco, mother of Jane Francisco (editor in chief).

Substitution Tip:

Instead of coconut, roll truffles in cocoa or chopped nuts.


Calories 163, Protein 2 g, Carbohydrates 15 g, Fat 12 g, Fibre 3 g, Sodium 26 mg.

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