Salted Dark Chocolate Date Truffles


  • 12 medjool dates (Natural Delights)
  • 2 tbsp crunchy almond butter (Nutty Bruce)
  • 2 tbsp hulled tahini (Mayvers)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 200g dark chocolate (Loco Love Dark Chocolate Drops)
  • 2 tsp salt flakes (Murray River Pink Salt)
  • Rose petals or edible flowers to garnish (optional)


  1. Melt chocolate over a double boiler until smooth. Set aside.
  2. In a small bowl, whisk together almond butter, tahini, cinnamon and ginger.
  3. Use a sharp knife to open each date. Remove pit. Add a small teaspoon of the nut butter mixture in to the centre of each date. Use your fingers to gently close the date.
  4. Use a spoon to dip each date in to the melted chocolate. Remove from chocolate and place of a sheet of baking paper.
  5. Sprinkle each date with sea salt flakes and garnish with rose petals. Set in the fridge until chocolate has hardened and enjoy!


Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.