No-Bake Peanut Butter Chocolate Date Truffles

Quick Recipe Version (TL;DR)

• Yield: 18 truffles (about 6 servings)
• Prep Time: 25 minutes
• Cook Time: 0 minutes (no-bake)
• Total Time: 55 minutes (including chilling)

Quick Ingredients

• 1 1/2 cups packed (about 18) soft Medjool dates, pitted
• 1/4 cup (25 g) unsweetened cocoa powder
• 2 oz (60 g) dark chocolate, melted
• 1 tbsp (14 g) coconut oil, melted (optional)
• 1/3 cup (30 g) finely ground rolled oats or oat flour
• 1 1/4 tsp vanilla extract, divided
• 1/4 tsp fine sea salt, plus a pinch for filling
• 1/3 cup (80 g) creamy peanut butter
• 3 tbsp (24 g) powdered sugar
• 3/4 cup (100 g) dry-roasted peanuts, finely crushed, for coating

Do This

• 1. Line a baking sheet with parchment. Pit dates and soak in hot water for 5 minutes if firm; drain and pat dry.
• 2. In a food processor, blend dates, cocoa, melted dark chocolate, coconut oil (if using), 1 tsp vanilla, salt, and oats until very smooth and sticky.
• 3. In a small bowl, stir peanut butter, powdered sugar, 1/4 tsp vanilla, and a pinch of salt until thick and scoopable.
• 4. Chill both mixtures for 15 minutes to firm up. Meanwhile, crush peanuts and place in a shallow bowl.
• 5. Scoop 18 small balls of peanut butter (about 1 teaspoon each) and 18 larger balls of chocolate-date mixture (about 1 tablespoon each).
• 6. Flatten a chocolate ball into a disc, place a peanut butter ball in the center, wrap and roll into a smooth truffle.
• 7. Roll each truffle in crushed peanuts, then chill for at least 15 minutes before serving.

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Why You’ll Love This Recipe

• All the flavors of a peanut butter cup in a naturally sweet, no-bake truffle.
• Dates create a rich, fudgy chocolate shell with no need for refined sugar in the outer layer.
• Perfect make-ahead treat for parties, gifting, or stashing in the freezer for snack emergencies.
• Easy to customize: switch the nut butter, change the coating, or make them dairy-free and vegan.

Grocery List

• Produce: Medjool dates
• Dairy: None (choose dairy-free dark chocolate if needed)
• Pantry: Dark chocolate, unsweetened cocoa powder, coconut oil, rolled oats or oat flour, creamy peanut butter, powdered sugar, dry-roasted peanuts, vanilla extract, fine sea salt

Full Ingredients

Chocolate-Date Truffle Shell

• 1 1/2 cups packed soft Medjool dates, pitted (about 18 large dates, 275 g)
• 1/4 cup (25 g) unsweetened cocoa powder
• 2 oz (60 g) dark chocolate (60–70% cocoa), finely chopped and melted
• 1 tbsp (14 g) coconut oil, melted (optional, for extra smoothness and easier rolling)
• 1/3 cup (30 g) finely ground rolled oats or oat flour
  (or sub 1/3 cup / 32 g almond flour for a grain-free version)
• 1 tsp (5 ml) pure vanilla extract
• 1/4 tsp fine sea salt

Peanut Butter Filling

• 1/3 cup (80 g) creamy peanut butter, well stirred
• 3 tbsp (24 g) powdered sugar, sifted if lumpy
• 1/4 tsp (1.25 ml) pure vanilla extract
• Pinch fine sea salt
  (omit if your peanut butter is already salted)

Peanut Coating

• 3/4 cup (100 g) dry-roasted unsalted peanuts, very finely chopped or pulsed in a food processor

Step-by-Step Instructions

Step 1: Prep your pan and soften the dates

Line a baking sheet or large plate with parchment paper; this is where your truffles will chill and set. Set it aside.

If your Medjool dates are very soft and sticky, you can use them as-is. If they feel dry or firm, place the pitted dates in a heatproof bowl, cover with very hot tap water, and let them soak for 5 minutes. Drain well and pat them dry with a clean kitchen towel or paper towel. Removing excess water keeps your truffle mixture from becoming too loose.

Step 2: Make the chocolate-date truffle base

In a food processor, add the pitted dates, cocoa powder, melted dark chocolate, melted coconut oil (if using), vanilla extract, fine sea salt, and ground oats or oat flour. Process on high for 1–3 minutes, stopping to scrape down the sides as needed, until the mixture is very smooth, thick, and sticky. It should clump together and form a soft ball around the blade.

If the mixture looks dry or crumbly, add 1 teaspoon of water at a time and pulse until it comes together. If it is too sticky to handle, pulse in 1–2 extra tablespoons of oat flour until it is fudgey but shapeable. Transfer the mixture to a bowl, cover, and refrigerate for 15 minutes to firm up slightly.

Step 3: Mix the peanut butter filling

While the truffle base chills, make the filling. In a small bowl, stir together the creamy peanut butter, powdered sugar, vanilla extract, and a pinch of salt (if using). Mix until thick, smooth, and scoopable. It should hold its shape; if it feels too loose, add another teaspoon of powdered sugar at a time until it firms up.

Place the peanut butter mixture in the refrigerator for 10–15 minutes so it can firm alongside the chocolate-date mixture. Chilled filling is much easier to roll into neat little centers.

Step 4: Portion the centers and shells

Remove both bowls from the refrigerator. Using a teaspoon measure or small scoop, portion the peanut butter filling into 18 small mounds (about 1 teaspoon each) and place them on one side of the parchment-lined tray. Quickly roll each mound into a small ball with clean hands. If the mixture sticks, very lightly oil your fingertips or dust your hands with a bit of powdered sugar.

Next, use a tablespoon measure or small cookie scoop to portion the chocolate-date mixture into 18 even mounds (about 1 tablespoon each) on the other side of the tray. Roll each mound into a ball. If the mixture is still very sticky, chill for another 5–10 minutes before shaping.

Step 5: Stuff and shape the truffles

Working with one chocolate ball at a time, flatten it gently in your palm into a thick disc, roughly 4–5 cm wide. Place one peanut butter ball in the center. Wrap the chocolate-date disc around the filling, pinching gently to seal, and roll between your palms to form a smooth, round truffle.

Repeat with the remaining shells and peanut centers. If at any point the mixture becomes too soft to handle, pop it back into the refrigerator for 5–10 minutes, then continue. Place the stuffed truffles back onto the parchment-lined tray.

Step 6: Coat the truffles in crushed peanuts

Place the finely crushed peanuts in a shallow bowl. Roll each stuffed truffle in the peanuts, pressing gently so the nut pieces adhere to the surface. You want a generous, even coating all around; this adds crunch and also keeps the truffles from sticking together.

As you coat them, return the truffles to the parchment-lined tray, spacing them slightly apart so they set without touching.

Step 7: Chill to set and serve

Transfer the tray to the refrigerator and chill the truffles for at least 15–20 minutes, or until the shells feel firm to the touch and the peanut butter centers have set. For the cleanest bites, chill for a full 30 minutes.

Serve the truffles slightly chilled or at cool room temperature. The date-and-chocolate shell will be rich and fudgy, the peanut butter center soft and creamy, and the crushed peanuts pleasantly crunchy on the outside.

Pro Tips

• Use soft dates: Very fresh, soft Medjool dates blend into a smooth, fudge-like paste. If your dates are older or dry, do not skip the quick soak and patting them dry.
• Fine peanut coating: Pulse peanuts in a food processor until they are very finely chopped, almost like coarse crumbs. Large chunks do not adhere as well and make rolling uneven.
• Chill for easy shaping: A brief chill (10–15 minutes) for both the shell and the filling makes a huge difference in how easy the truffles are to stuff and roll.
• Control sweetness: Dark chocolate and cocoa balance the natural sweetness of the dates. If you prefer sweeter truffles, use a slightly milder dark chocolate (around 55%) and taste the base before chilling.
• Neat portions: Using measuring spoons or a small cookie scoop for both the shell and the filling keeps the truffles uniform in size, so they chill evenly and look polished on a platter.

Variations

• Crunchy peanut butter centers: Swap creamy peanut butter for crunchy to add little peanut bits inside the truffle, in addition to the crunchy coating.
• Almond or cashew twist: Use almond butter or cashew butter instead of peanut butter, and roll the truffles in finely chopped almonds or cashews.
• Mocha truffles: Add 1–2 teaspoons of instant espresso powder to the chocolate-date mixture for a subtle coffee note that deepens the chocolate flavor.

Storage & Make-Ahead

Store the peanut-butter stuffed chocolate-date truffles in an airtight container in the refrigerator for up to 1 week. For best texture, let them sit at room temperature for 5–10 minutes before serving so the centers soften slightly.

For longer storage, freeze the truffles in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-top bag with parchment between layers. They will keep in the freezer for up to 2–3 months. Thaw in the refrigerator for several hours or overnight, or at room temperature for about 20–30 minutes before enjoying.

Nutrition (per serving)

Approximate values per serving (3 truffles), based on 6 servings total: about 420 calories; 21 g fat; 50 g carbohydrates; 9 g protein; 6 g fiber; 26 g sugars. Values will vary depending on the exact brands of chocolate, peanut butter, and dates you use.