These dark chocolate turmeric truffles have a chewy date and turmeric filling that's coated in a rich dark chocolate shell. They're made with a few simple ingredients - all paleo, vegan, gluten free, dairy free and nut free!
For years, I wasn't fond of turmeric. In fact, the only time I touched the spice was in curries and used in small amounts to flavor foods like chicken. It would never have crossed my mind to use turmeric in a dessert like these dark chocolate turmeric truffles!
But, let me tell you, turmeric does work in sweet recipes and baked goods. If you don't believe me, give these truffles a shot! After just one bite, I'm sure I'll have you convinced.
These nut free turmeric truffles have a sweet sunflower seed and date filling that perfectly balances the earthy flavor of turmeric. The filling is made in a food processor, rolled into balls, chilled and then dipped in dark chocolate. Perfect for an easy, satisfying dessert!
Why You'll Love these Turmeric Truffles
- paleo and vegan - made with simple, whole food ingredients you can feel good about!
- refined sugar free - the filling is only sweetened with dates
- nut free - the paleo truffles are nut free, perfect for anyone with nut allergies
- no bake and easy to make - just blend the filling ingredients, roll into balls, chill and then dip in dark chocolate.
Ingredients
These delicious turmeric bites are made with 8 simple ingredients. The full recipe can be found in the recipe card below, but here's an overview of what you'll need:
- Medjool dates - you can use another date variety, but I like Medjool dates best
- raw sunflower seeds - to keep this recipe nut free, I used raw sunflower seeds for the filling. This ingredient can be swapped with any other nut or seed.
- ground turmeric - since these are turmeric truffles.
- salt - enhances the flavors
- ground ginger - optional, but added for flavor balance
- vanilla extract - for more filling flavor
- dark chocolate - I used 85% dark chocolate chips, but feel free to use any chocolate
- coconut oil - thins the chocolate, making the truffle filling easier to coat
How to Make Dark Chocolate Turmeric Truffles
A food processor or high powered blender is necessary for making these truffles since you have to blend together the filling ingredients. Here are the steps:
- Line a baking sheet or large plate with parchment paper and set aside.
- Soak dates in hot water to soften.
- Add all filling ingredients to a food processor.
- Blend until you have a consistent, sticky mixture.
- Roll the mixture into balls, each one rounded teaspoon in size. Place on lined baking sheet.
- Freeze the filling, then dip in dark chocolate.
- Optional: drizzle remaining chocolate over the truffles and top with a pinch of turmeric.
Storage
Keep these paleo turmeric truffles in an airtight container in the fridge or freezer. They don't get rock solid in the freezer, so I actually love storing them that way. They will keep well for up to two weeks in the fridge, or 2 months in the freezer.
FAQ
Turmeric is a member of the ginger family and comes from the Curcuma longa plant. Typically, the root is dried, ground into a powder and used to season food.
Turmeric has long been popular in cooking. But, over the last decade it has become known as a "superfood" with excellent anti-inflammatory benefits.
Turmeric contains compounds with medicinal properties called curcuminoids. Curcumin, the principal curcuminoid of turmeric, is responsible for most of the benefits of this powerful herb. It is used in many cultures for health and vitality.
In addition, turmeric root powder contains minerals such as iron, protein, calcium, magnesium and manganese. Plus, it's acts as a natural food dye and offers a unique, bold flavor.
No, I chose sunflower seeds to keep this recipe nut free. But you may swap them with any other nut or seed.
More Recipes with Turmeric
Dark Chocolate Turmeric Truffles
- Prep Time: 20 minutes
- Freeze Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 20 truffles 1x
Description
Truffles with a sweet, earthy filling made with sunflower seeds, turmeric and ginger; all encased in a dark chocolate coating. This recipe is paleo, vegan, gluten free and nut free.
Ingredients
Filling
- 8 pitted Medjool dates (about 110g)
- ½ cup raw sunflower seeds
- 1 tsp turmeric root powder
- ⅛ tsp salt
- ⅛ tsp ground ginger (optional)
- ½ tsp vanilla extract
Coating
- ½ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Line a small baking sheet or plate with parchment paper and set aside.
- Place the dates in a small bowl and soak them in hot water for 5 minutes. (This softens them, making them easier to blend and giving the filling a chewier texture.)
- Drain the water from the dates, then place them in your food processor with the remaining filling ingredients. This includes the sunflower seeds, turmeric, salt, ginger and vanilla.
- Blend the filling ingredients, stopping frequently to scrape down the sides, until the mixture has an even, sticky consistency.
- Scoop the filling and roll it into balls, each about 1 rounded teaspoon in size. The filling is sticky, so this part can be messy.
- Place the balls on your lined baking sheet and put them in the freezer for at least 30 minutes. (This will make dipping them into the chocolate easier.)
- Once the filling has hardened, melt the dark chocolate and coconut oil. Place the chocolate and coconut oil in a small saucepan and melt over low heat, stirring frequently.
- Once melted, remove the chocolate from the heat and grab the fillings from the freezer. Individually dip the fillings into the dark chocolate, coating completely. Then place them back on the lined baking sheet to set.
- Optional: drizzle remaining chocolate over truffles and top with a pinch of turmeric.
- Place the truffles in the fridge or freezer after dipping so that the chocolate can fully set.
- Store truffles in an airtight container in the fridge or freezer.
Katie
My family and I love these turmeric truffles! Enjoy!