Date and Fennel Filled Chocolate Truffles

These date and fennel truffles are inspired by a chocolate bar I had from an artisan chocolate studio in Dubai. Rob and I used to spend quite a bit of time there as his father worked there for a few years and I think this chocolate bar with the soft and delicious filling is one of my favourite flavour experiences from this time. So in this recipe I want to bring that to you too.

These truffles are very simple to make and the date and fennel filling is completely made from whole food ingredients like gooey dates, almond butter and fennel seeds with the addition of a little coconut oil to help with setting. This filling mixture comes together in minutes, is set in the freezer and then dipped in chocolate. Before you know it you’ve made the perfect holiday treat perfect for gifting or enjoying with friends and family!

If you are looking for some more chocolate-y treats check out this crunchy biscuit rocky road and these almond butter cups that were also featured in this video along with these almond butter cups.

Malin x

Fennel and Date Filled Chocolate Truffles

Makes 25-30 small truffles

INGREDIENTS:

10 soft and gooey dates

2 tbsp almond butter

1 tbsp coconut oil, melted

1 tsp fennel seeds

0,5 cup almond meal

Pinch of salt

100 g dark chocolate

METHOD:

Remove the pip from each date and place them in a bowl of a food processor equipped with an s-blade. Add the almond butter and melted coconut oil to the bowl as well and pulse until mostly combined. It can look a little rough rather than smooth at this stage.

Now ground your fennel seeds. This could either be done in a mechanical spice grinder or you could use a good old pestle and mortar. It is okay if it is not completely like a powder but it should be close enough. Then transfer to the food processor bowl.

Also add the almond meal as well as a pinch of salt to the food processor and blend on auto until the mixture forms a ball.

Remove the blade from the blender bowl and set the bowl down next to a plate or chopping board lined with some parchment paper.

Roll little balls out of the date mixture and set them down on the paper. The mixture will make about 25-30 balls with the diameter of a small coin.

Once you’ve finished rolling all the mixture place the plate or board in the freezer for at least 15 minutes before moving on to the next step. This will allow the balls to set a little which will make rolling them in chocolate much easier.

Set up a double boiler, or baine marie as it is also called, preferably wityh a shallow bowl. Break your chocolate into little pieces and drop them into it’s bowl. Melt the chocolate, mixing it gently with a spatula as needed.

Set up another plate or bowl lined with parchment paper next to the bowl of melted chocolate and remove the date balls from the freezer and place it in the dipping station your creating. You’ll also want a pinch bowl filled with whole fennel seeds nearby for topping.

Drop a date ball into the melted chocolate and use a teaspoon or two to cover it in the chocolate. Gently spoon it out of the bowl when covered and place on the empty parchment paper. Do another one or two more and then top each truffle with a few whole fennel seeds. If you cover more in chocolate in one go before topping the truffles the chocolate might set before you do as they are cold when they go into the chocolate.

Repeat the covering and topping process until all the date balls are covered. Allow to set fully on the counter or in the fridge, it shouldn’t take more than 5-10 minutes.

Store in an air tight container in the fridge for best results.