These German chocolate truffles have a chewy date, coconut and pecan filling that's coated in a dark chocolate shell. These truffles only require 6 ingredients - all gluten free, dairy free, paleo and vegan.

I had a reader request something "German chocolate" and the first thing that came to mind was the fact that I hated that flavor as a kid! I remember my dad having a German chocolate cake for his birthday multiple times and I was always disgusted by it, haha!

But not to worry, I'm an adult now and my taste buds have changed (for the better) and I knew that before I venture into a German chocolate cake, I wanted to make these German chocolate truffles. After all, truffle recipes are my specialty!

These German chocolate truffles have a chewy date filling that's loaded with shredded coconut and chopped pecans. The filling is frozen and then dipped in dark chocolate and topped with more coconut and pecans for decoration.

Yes, even kids will adore these truffles - mine sure did!

Why You'll Love these German Chocolate Truffles

paleo and vegan - made with simple, wholesome ingredients you can feel good about.
6 ingredients - these truffles only contain 6 ingredients.
no bake - there's no baking involved. Simply blend the filling ingredients, roll into balls and then dip in chocolate.
no sugar added - only sweetened with dates and whatever sugar is in the chocolate you use.

Holding a truffle that's been cut in half to show what the inside looks like.

Ingredients

The full recipe for these German chocolate truffles can be found in the recipe card below, but here's an overview of the ingredients you'll need:

Medjool dates - I recommend Medjool dates because they're often chewier and softer, but any variety will work.
unsweetened shredded coconut - I love Bob's Red Mill coconut
pecan pieces - or you can use whole pecans and chop them up yourself
vanilla extract - for flavor
salt - enhances the flavors
dark chocolate - I recommend using a dark chocolate with a cocoa content between 65-85%

Ingredients needed to make German chocolate truffles.

How to Make German Chocolate Truffles

You'll need a food processor to make these truffles, as the dates need to be blended to a caramel-like texture. Here are the steps:

First, line a small baking sheet or large plate with parchment paper. Set aside.

Blended dates, vanilla and salt in food processor.

Place the dates, vanilla and salt in your food processor and blend.

Coconut and pecans pulsed into the date mixture.

Pulse in the coconut and pecans.

Filling rolled into balls and set on a lined baking sheet.

Roll the mixture into balls, each about 1 tablespoon in size. Freeze for at least 30 minutes.

Truffles dipped in chocolate and topped with crushed pecans and coconut.

Dip the balls in melted chocolate. Drizzle any remaining chocolate over the balls and top with more pecans and coconut.

Tips and Tricks

Pulse the coconut and dates - you don't want to fully blend in the coconut and pecans, but rather pulse them into your date mixture.
Chill the filling - freezing the fillings before dipping them in dark chocolate will make this step so much easier! Place the rolled fillings on a lined baking sheet or plate and pop them in the freezer for at least 30 minutes (longer is fine). This helps them keep their form in the warm chocolate and will make the coating set faster.
Thin the chocolate with coconut oil - if your chocolate is too thick after melting, add a little coconut oil to thin it out.

Storage

These German chocolate bites can be kept out at room temperature for a few days, in the fridge for up to one month, or in the freezer up to 6 months. Personally, I like keeping them in the freezer, as they maintain their chewy texture and flavor.

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