disaronno amaretto chocolate truffles

  • Yield:

    16 truffles
  • Cooking Method:

  • Prep Time:

    25 mins
  • Cook Time:

    0 mins
disaronno amaretto chocolate truffles

These are a special little treat for you grown ups! So much of our headspace is consumed by allergy/anaphylaxis and ensuring our children eat well and get all the nutrients they need as well as all the treats we want them to enjoy - oft' we forget ourselves! So these dark delights are especially for you 🙂 On the most part they are REALLY good for you too 😉 with dates, dark choc and flaxseed - they are the healthy option - honestly x


  • 1 Tbs ground flaxseed or ground chia seeds
  • 3 Tbs water
  • 7 dates
  • 100g dark chocolate
  • ½ C desiccated coconut
  • ½ Tbs Disaronno 
  • toasted chopped nuts


  1. Make your flax-egg or chia-egg in a mug by combining the ground seeds with the water; then leave to go gloopy like an egg. 

  2. Blitz your dates (I use my spice grinder on my Kenwood chef). Pop a load of tiny cases on a plate ready for your truffles to go in, and a load of chopped and toasted hazelnuts or almonds in a bowl to coat the truffles.

  3. Melt the chocolate in a bowl over a pan of hot water. When the chocolate is melted stir in the dates, the coconut, the disaronno.

  4. Now you can create your little balls of adult YUM! Roll the mix into a ball, then pop it into the bowl of toasted nuts until it is coated, then pop into a waiting case. Repeat until all the mix has been transformed into truffles. They need to cool before they can be enjoyed.


You can store these in the fridge for up to 6 days in an air-tight container but ours tend to have disappeared within 3 days. I reckon they taste better served at room temperature within the first 4 days of making.