Date Truffles

date truffles seeded cocoa
Photo: Bobbi Lin
2 dozen

Martha's take on the Gulf confections known as tamrieh calls for coating spiced date rounds with chocolate rather than serving them with the traditional chocolate dipping sauce. Rolling the truffles in pistachios, sesame seeds, and toasted coconut takes them over the top.


  • 2 tablespoons almond flour

  • 2 tablespoons powdered milk

  • ½ teaspoon ground cinnamon, plus ¼ teaspoon for coating

  • ½ teaspoon ground cardamom

  • 2 tablespoons unsalted butter, cut into pieces

  • 9 ounces date paste

  • 3 tablespoons cocoa powder, plus ½ cup for coating

  • ½ teaspoon kosher salt

  • 8 ounces dark chocolate (70 percent cacao), chopped

  • 1 tablespoon coconut oil

  • Chopped pistachios, chopped toasted coconut flakes, and toasted sesame seeds, for coating

  • 2 tablespoons sugar


  1. Combine almond flour, powdered milk, and spices in a small skillet and place over low heat. Cook, stirring constantly, until mixture is fragrant and light brown in color, about 2 minutes.

  2. Add butter and stir until the butter is melted and mixture is well combined. Transfer to the bowl of an electric mixer and let cool, at least 5 minutes.

  3. Add date paste, cocoa, and salt to bowl and beat until well combined using the paddle attachment. Scoop balls using a tablespoon or a small ice-cream scoop and drop onto a parchment-lined baking sheet. Roll between damp hands to smooth. Refrigerate truffles at least 1 hour and up to overnight.

  4. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; stir in coconut oil. Dip truffles into chocolate, scraping along the edge of the bowl to remove any excess chocolate.

  5. Roll to coat in pistachios, coconut, or sesame seeds, or a mixture of sugar, 1/4 teaspoon cinnamon, and 1/2 cup cocoa powder.

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