Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!
Do you ever eat something and think to yourself “Wow this would be even better covered in chocolate“? Or perhaps a trickier question would be do you ever eat something and NOT think “Wow this would be even better covered in chocolate“? Because let’s be honest, a little blanketing of chocolate rarely hurts in the realm of sweet stuff. And even in the realm of some salty/savory stuff too. Case in point: strawberries, nuts of all kind, ice cream, pretzels, cookies, chips, this list could go on forever because we haven’t even gotten to the weird stuff yet.
Well that is the notion that struck me when I munched my way through these cake bites, and I have been impatiently waiting for the chance to whip up a chocolate-dunked version ever since. But on second thought, why not tweak the filling texture slightly to be more creamy-meets-cakey and make them rectangular like a candy bar and three times as big..? Nothing I don’t like about the sound of that!
What exactly is a truffle bar? It’s what you call a chocolate bar with a filling not closely comparable to any candy bar currently in existence. It’s not a nougat or a mousse or a caramel or a cream. It’s vaguely similar to the peanut butter texture inside a Reese’s cup come to think of it–fluffy and a bit cakey at first but melts in your mouth as you eat it. It’s rich but also light. Chocolatey inside and out. Scrumptious and very sweet-tooth-satisfying and even better with a salt sprinkle on top.
How do you make a truffle bar? Well let me tell you and then show you in the video and then tell you again down in the recipe box. Because even though it’s ridiculously easy I like to be thorough.
Also I just reeeeeeeally want you to make them and join me in this amazeballs never-want-it-to-end indulgence so we can gush over their goodness until the end of time together. And I’m hoping maybe if I thoroughly point out how they are easier to make than your chocolate-loving mind would ever imagine you will go try them. Right now. No time like the present for covering chocolate in chocolate in salt–words to live by.
So now that I’ve revealed my true motive, lemme tell you all about it…
Truffle filling. It all starts with blending up a batch of date paste, because this filling is not just simultaneously fluffy and creamy it’s fruit-sweetened too. To the one cup of date paste (pretty much an entire batch if you follow my recipe -> here) you are going to add one half cup of coconut flour, because it has textural tricks no other flour can fathom. Don’t try to sub here or you will break my truffle-loving heart. And then the final ingredient of this triple truffle trio is cacao or cocoa powder, obvs. Oh and the salt of course if you are as obsessed with salty + sweet as I am.
After some stirring and shaping and giant rectangle making, you are going to freeze this delicious brick-o’-chocolate overnight.
Chocolate coating. The next day all that’s left is slicing, smothering in melted chocolate, sprinkling with chunky hunks of salt, and snacking your scrumptious way to salty-sweet chocolate bliss!
That last step is my favorite of all the steps.
What gives this filling its fluffycreamy texture? Mostly magic, but I have a few other hypotheses as well…
1) Coconut flour makes no-bake things mimic baked things very well with a crumb/cake texture. Cacao powder does not, it just mixes in smoothly. So the combo of the two makes the filling a little cake-like and a little creamy all at once.
2) Compared to many no-bake coconut flour recipes, this filling is relatively low in fat. Sure coconut flour has some natural fat in it, but the date paste is fat-free and much lighter than nut butter would be. I think that’s where some of the airy-ness comes from.
And those are my very unofficial and not at all science-backed thoughts.
Full-size or fun-size. I made my bars standard candy bar sized. One of them turned out to be borderline king-sized but that was an accident, I swear. My chocolate tolerance is insanely quite high, but even I found half of a bar plenty at one time. By “time” I mean this hour. You better believe I came back for truffle bar part 2 before the day was over. But feel free to make minis instead. You should be able to get 6 large or 12 mini bars out of one batch.
If you still have any bars left over after 3 days do let me know, because you deserve a medal. Also I’m concerned…
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Salted Chocolate Truffle Bars
- Yield: 6 bars 1x
Description
Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!
Ingredients
- 1 cup date paste
- 1/2 cup coconut flour
- 1/4 cup cacao powder ((or cocoa powder))
- Pinch of salt
- 1 cup chocolate chips
- Coarse salt for topping
Instructions
- In a mixing bowl, combine the date paste, coconut flour, cacao powder, and pinch of salt. Stir to combine.
- On a piece of wax or parchment paper, press this dough-like mixture into a rectangle approximately 1 inch thick.
- Freeze overnight.
- Slice into 6 large bars or 12 mini bars.
- Melt the chocolate chips. Coat each bar in a thin layer of chocolate on all sides. Sprinkle with coarse salt.
- Refrigerate until the chocolate is set.
- Enjoy! Store in the fridge.
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GIRL WHAT. I can’t even handle these. From the luscious truffle inside to the perfect coat of chocolate to the sprinkle of salt on top – these are my dream. I can’t believe how simple they are to make as well – those ingredients thoooo!! Constantly amazing me with beauty, sweet lady!!
I also completely agree that everything is better with chocolate. Fun fact: one time at work my friend and I accidentally got chocolate on some purple cabbage and decided to try it AND IT WAS KINDA GOOD. Chocolate everything.
They are soooooo dreamy and luscious, I am already regretting finishing them off so fast? A dunk in chocolate makes everything better, right!? I never want to go real crazy and try chocolate covered bugs or anything, out a little crunchy cabbage i think I could do? Plus purple foods??
If it was REALLY good chocolate, I think I could evren actually do ANTS covered in it! But way rather try these, so, thanks! 😄
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Hahaha you are braver than me🤣 But yes i think truffle is a smidge yummier!
I love how simple yet delicious and satisfying your recipes are!! Can’t wait to try this!
Thanks Ariana! That is exactly my goal because those are my favorite kinds of treats too? These are insanely good, I sincerely hope you try them!!
These are so fun!!! I just love the idea of a “chocolate bar” in general. So fun and playful compared to other more expected dessert treats! I LOVE using date paste and coconut flour together, you’re totally right about coconut flour giving that crumbly texture, in the best way possible. I was pleasantly surprised by just how simple the ingredients and methods are, they look SO sophisticated but are actually completely doable! Also as far as the chocolate question goes, I definitely identify with when do I not ask that question, haha. More chocolate, always!! And you know I love the date sweetness! 🙂
Me too, candy bars/making is totally something I need to do more around here. Although I think I’m better at pacing myself with the leftovers of baked recipes than straight up chocolate overload ones? Oh well. You know, I wouldn’t mind some of that 100% cacao chocolate in the outside of this sweet truffle center? Bitter + salty + sweet–yes please!
“Do you ever eat something and think to yourself “Wow this would be even better covered in chocolate” Umm… wait for it… YES!!!!!!! Like, all the yes’s in the world! Haha. There was a phase that I went through last year where I tried to turn everything into truffles. Haha. You have obviously seen some of that evidence on my blog. Yeah, that’s right, I said “some.” ? Alright, but if I have to read your description of these truffle bars any longer… I’ll just faint from need! Here’s another reason why you should be moving with me!!! I mean, not just for this cakey, fluffy deliciousness, but for your company, of course!! 🙂 🙂 Also, imagine all the trouble we’d get into, dipping EVERYTHING in chocolate! P.S. What is this chocolate tolerance you speak of??? Intriguing to think there would be any limit to enjoying our beloved friend. I mean, ingredient! 😉
Lolol somehow I knew you’d relate on the chocolate covered everything logic? Truffle-ify that’s all you were doing (and that needs to be a word) for the world–just testing the limits of what can and should be covered in melted chocolate. I certainly hope we’ve only seen “some” so far because tha pot means there is plenty more to come? Oh the heaps and heaps of chocolate chips we would go through? And my chocolate tolerance = approximately infinity, so no worries?
I’m totally drooling over these pictures! After seeing the photos, I was expecting the recipe to be more elaborate, but you make it look so easy!
Thanks Dianne! I was going for 3 musketeers-ish, and while I can’t say they quite hit the mark they became their own deliciously unique thing anyways? Also so much easier to make!!
Oh my heavens! These look soooo good! And um, yes, everything is better covered in chocolate! Like you said, when is something NOT good covered in chocolate, haha. I agree that coconut flour is so good in raw sweets, it dries up things very well and I’ve loved the results in unbaked sweets so much. I bet these would even be good with some vanilla and spices thrown in there, I would imagine the possibilities are endless for that filling! Mmm, I’m imagining cinnamon too since I love chocolate and cinnamon together. Olivia is looking over my shoulder saying “mmm chocolate” haha! They look so fancy and would make a fantastic gift too, yet so easy to make!
Oh there were about a million variations/add one running through my mind while making these! Spices, nuts, caramel, berries–and I am not opposed to making and snacking/testing my way through all of them eventually? I actually finally had to restock on coconut flour which for a while there I thought would never be necessary, so I’m warming up to it for sure. Still waiting for a non no-bake success with it though? Thanks Brandi, and hope you are having a wonderful weekend!!
Chocolate covered EVERYTHING!!!! Oh, my goodness. These look like a fancy candy bar, but way better for you..my first thought was, “these look like a Three Musketeers bar” and you know what?? Those used to be a favorite of mine! Who wouldn’t love chocolate on chocolate?? AND yay for grain-free deliciousness! I laughed so much while reading this post – the commentary, the breakdown of how and why…such a fun read! You’ve managed to get another coconut flour under your belt…and a really decadent one at that. Hehe…I’d totally make them king sized…on purpose 😉 If I had enough coconut flour, I’d make these right now <3
So you see it too!?! I debated calling them something along the lines of copycat 3 musketeers for forever, but the texture is just a bit different (and the method/ingredients are completely different ha!) Those used to be one of my favorites too, that light fluffy center is strange but so good! Still so far my only baked success with coconut flour is in combination with a starch. Oh I meant to tell you, my gut started getting mad about too much almond flour so I have made a couple batches of your grain-free chocolate cookies (seriously I’ve made them like 6 times now I think lol) with just coconut flour and tapioca starch and they totally worked! A little drier maybe without the almond but a little extra coconut butter solved that 🙂 Going through coconut flour almost as fast as coconut milk these days in cookie form, but I’m okay with that! Happy weekend my dear <3
well, to me they’ll be three musketeers 😉 No way???? You, too??!? Yeah, my gut got really really mad at me a couple of weeks ago – I’ve had to lay off nut flours as much as possible and limit my nut/seed butters, but milks I seem to be OK. You’ll have to tell me measurements for the coconut/tapioca flour because I almost gave it a go myself, but thought, it probably wouldn’t work! But with some coconut butter magic, I guess anything is possible 😉 Happy weekend to you! <3
I find it to go that way with a lot of foods, not just nuts. Too much of anything, even certain veggies or spaghetti squash there for a while, and my stomach starts to get unhappy…which I guess kind of makes sense. Anyways, for the cookies it takes much more tapioca than coconut so I did about 2 tbsp coconut flour and 1/4 cup tapioca plus an extra tablespoon of coconut butter/oil. I don’t really measure anything so every batch comes out a little different 😀
This recipe sounds sooo good! Definitely have to try it! Can you tell me what kind of cocoa powder you used? Was it sweetened or the baker kind (the dark one) that’s completely unsweetened? Because I made the mistake and made truffles with the wrong kind one time…and they did not taste good at all.
Hi Hannah! I used the unsweetened (baking) kind, that is what I always use in recipes. Actually cacao powder is my first choice as it is slightly sweeter naturally but still unsweetened, but I was out on this particular occasion. I’m pretty sure I used the Ghiradelli 100% unsweetened cocoa here. The date paste is very sweet so you don’t need the extra sweetness in these, but I can see where that would make quite a difference in some recipes. Hope that helps and I hope you love them too 🙂
Ahh yeah right I forgot about the date paste as a sweetener, haha. Then that should work just fine 😉 thank you very much!
Hi from an autumnal Australia! I LOVED the recipe, quick easy. Made it exactly as stated, right down to the date paste. Our organic coconut flour from Sri Lanka SOAKED up the date paste so much! I was choking on the dryness when I sampled! No worries, added a bit more date paste and then coconut oil bit by bit and finally it became creamy instead of dry! About 1/2 cup coconut oil. Different brands of coconut flour! Next time I will try (a) less coconut flour (b) nut or seed butter instead of the coconut oil. Thank you for your amazing recipes and videos.
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I am so happy you adjusted and got them too work finally, but I never would’ve guessed brands/origins of coconut flour could vary that much. A nut butter added in here would be awesome, I am imagining a subtle cashew butter flavor in the mix and you have me wanting to try it too now 🙂 But even without the oil or nut butter, adding the coconut flour really slowly until you get the right texture will hopefully work much better. Thanks for the feedback me know Fiona!
Thanks Natalie for your encouragement! We dipped them frozen with homemade chocolate coating, and then left them at room temperature for a little while. We really enjoyed the bars. Looking forward to trying more of your lovely recipes and oh, so engaging videos. Beautifully made.
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These exceeded my expectations. I had my doubts. I’ve tried other recipes that attempt to create something dessert-like from healthier ingredients, with the result being something dry, chalk-like, and not at all fulfilling the dessert craving. I mixed up the rectangle of dough last night, trying a little sample before it went in the freezer. It tasted dry and blah–and I thought, what a waste of good dates. I still followed through the next day with the chocolate coating, even though I had low expectations. Low and behold, something magical happened between mixing it up the night before and the final product. I don’t know if the coconut flour needs time to absorb the date moisture/flavor or the addition of the chocolate coating/sea salt is the essential step, but the end result really does taste like a yummy chocolate truffle. I cut mine into ~1″ squares (the bars seemed way too indulgent, and hard to dip), so they came out looking like chocolates you’d get in a box. The texture/flavor really reminded me of See’s candies, something like a dark chocolate truffle. If you’re making these, just have faith–the end result WILL be good. I used Hershey’s unsweetened baking cocoa and Enjoy Life chocolate chips, and they were perfect. Hope I have some left to keep in the freezer and pull out when the chocolate craving strikes. Next time I might try some cold-brew coffee for the date liquid to make a mocha filling, or mixing some mini chocolate chips into the dough.
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You are amazing! Thank you for the wonderful feedback, I felt like I was right there with you every step of the way even through the chocolatey doubts. I am SO happy you didn’t give up on them though and in the end it was a success. I can’t be certain, but I think the magic happens with the sprinkling of sea salt–the sweet + salty is what makes these irresistible to me. Loving your ideas for next time too, especially the mocha version! I am imagining your perfectly bite-sized little squares too, they would be perfect for sharing that way. Enjoy 🙂
I just made these bars today – they turned out divine! Instead of making bars, I made them into bite size chunks so that I can enjoy them longer hehe. They were so simple to make and I love the fact that the recipe required so few ingredients while tasting so deliciously decadent! Thank you so much for sharing this recipe it is awesome! You rock!!
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Yay I am so happy you liked them Murielle!!! Hehe love your logic on the making them little bites to last longer part, I need to try that next time because I demolish these in no time every time I make a batch🙈 Plus I bet they looked pretty cute too! Thanks for the feedback😊
Hi! Can I sub the coconut flour with almond flour/meal?
Almond flour will not give the filing the same fluffy light texture, and you would need to use almost double the amount to balance the 1 cup date paste. So I do not recommend it, but you could try. Good luck!
SO beautifully made video ♥ ☺ ♥
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Thanks girl <3 The fudgy delicious taste is even more beautiful--I love these so much!
oyyes, I absolutely concur regarding the beautiful fudgy and caramelly taste 😊 the texture and taste And photos are all exquisite, truly ♥ 😊 !!
Made these for my vegan brother before he came for a several day Christmas visit.
They are so scrumptious! Glad I gave them a try for my brother, because these will be a bit more common around my house from now on. What an easy and healthy way to do dessert! 😋
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YAY!! I am so happy you tried these too, one of my personal favorites and yes sooooo easy right? Thanks for the feedback Sarah 🙂
This recipe looks amazing! Can’t wait to try it. And loved the video, so helpful. What program/app did you use to edit your video?
I used Final Cut Pro for all my videos now, but I think this one was back in my iMovie days!
The “Date Paste” link is no longer valid. Takes me to a weird search engine.
So sorry Jacy! Fixed now, it should take you here: https://feastingonfruit.com/date-paste/
Thank you so much! I am so excited to make these. 🙂
Hey Nat,
In the video you dont use any dish or pan to make the dpigh in rectangle form…but is it.m possible to use a square pan with removable base for example?
And if yes what size please?
I have a 8×8…
Thanks!
Henri 😉
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