Vietnamese Coffee Date Truffles

Name: Vietnamese Coffee Date Truffles
Prep time: 30 min
Total time: 30 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 1½ cup (250 g) pitted Medjool dates, packed; ¼ cup (65 g) tahini (sesame paste), at room temperature; 2 tablespoon (12 g) Vietnamese coffee powder, finely ground; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1.3 ml) fine sea salt; 8 ounces (225 g) dark chocolate (70% cacao), chopped; ½ tablespoon (7½ g) coconut oil; ¼ cup (25 g) unsweetened cocoa powder; fleur de sel (Maldon salt), for garnish, to taste (optional)

From the MyKitchenBank Kitchen

Silky date-tahini centers infused with Vietnamese coffee meet dark chocolate coating for a sophisticated confection that balances Middle Eastern warmth with Southeast Asian boldness. No baking required—these truffles come together through simple mixing and rolling, making them perfect for gifting or serving at special occasions.

Prep: 30 min
Cook: —
Wait: 1 hr 30 min
Total: 2 hr
Makes: 24 truffles

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Steps

Before you start

Have all ingredients at room temperature before you start
Line a small baking sheet with parchment paper for chilling
Measure the Vietnamese coffee powder—use finely ground coffee (not instant); if unavailable, substitute with strong espresso powder
Keep cocoa powder in a shallow dish for final rolling

1
Process date mixture
- Place pitted dates, tahini, Vietnamese coffee powder, vanilla extract, and fine sea salt into a food processor.
- Pulse 8–10 times until the mixture is finely chopped and begins to hold together when pinched.
- Do not overprocess—you want a slightly textured paste, not a smooth butter.
- Transfer to a small bowl.
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Ready when: Mixture is finely chopped and holds together when squeezed; coffee specks are visible throughout
Tip: If dates are very dry, add 1 tablespoon of warm water to help them bind. Overprocessing makes the center too smooth and dense.
2
Chill date centers
- Cover the date mixture and refrigerate for 30 minutes.
- This firms it up and makes it easier to scoop and roll.
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Ready when: Mixture is firm to the touch but still moldable
3
Roll truffle centers
- Remove the chilled mixture from the fridge.
- Using a small cookie scoop (about 1 teaspoon capacity) or a spoon, drop rounded portions onto the prepared parchment-lined baking sheet, spacing them 1 inch apart.
- You should have about 24 pieces.
- Roll each portion between your palms into a smooth ball, working quickly so the mixture doesn't soften.
- Chill the rolled balls for 30 minutes on the baking sheet.
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Ready when: Balls are uniform, smooth, and very firm to the touch
Tip: Keep the mixture bowl nearby and work in batches if the date paste softens. Chilling between rolling and coating prevents the centers from falling apart when dipped.
4
Melt chocolate coating
- Set up a double boiler: place a heatproof bowl over a pot of gently simmering water (the bowl should not touch the water).
- Add the chopped dark chocolate and coconut oil to the bowl.
- Stir occasionally with a spoon until the chocolate is completely melted and smooth, about 3–4 minutes.
- Remove from heat and let cool for 1 minute—the chocolate should be warm but not hot, around 90–95°F (32–35°C).
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Ready when: Chocolate is glossy, smooth, and fully melted; no lumps remain
Tip: Coconut oil keeps the chocolate thin and dippable without making it taste greasy. Do not let water splash into the chocolate or it will seize.
5
Coat truffles with chocolate
- Working with 1 or 2 date balls at a time, use a small spoon to lower each truffle into the melted chocolate.
- Rotate gently with a fork until coated on all sides, then lift out and let excess chocolate drip back into the bowl.
- Place the coated truffle on a fresh piece of parchment paper.
- Repeat until all 24 truffles are coated.
- Work quickly—if the chocolate begins to thicken, rewarm it gently over the double boiler for 30 seconds.
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Ready when: Each truffle has an even, glossy dark chocolate shell
Tip: If a truffle falls apart in the chocolate, scoop it out, pat dry with a paper towel, chill it again for 10 minutes, and try once more. Cold centers resist dipping better.
6
Set and finish truffles
- Once all truffles are coated, allow the chocolate to set at room temperature for about 20 minutes, or place them in the refrigerator for 10 minutes.
- While the chocolate is still just set (not hardening further), dust each truffle with a light coating of unsweetened cocoa powder by rolling it gently in a shallow dish.
- For an optional touch, sprinkle a tiny pinch of fleur de sel on top of each truffle.
- Return to the parchment and let them sit at room temperature for another 10 minutes to fully firm up.
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Ready when: Chocolate is no longer glossy or soft; cocoa dust clings evenly; truffles feel firm to gentle pressure
Tip: Cocoa powder sticks better to chocolate that is just barely set. If the chocolate hardens completely, the cocoa will slide off.

Good to know

Tips

Vietnamese coffee powder (cà phê thật) is finely ground and often toasted, giving it a bold, slightly chicory-like depth. Look for it in Asian markets or online. If unavailable, strong espresso powder works, though the flavor will be sharper and less earthy.
For a spiced twist, add ⅛ teaspoon of ground cardamom or cinnamon to the date mixture. These warm spices complement both the coffee and the dates beautifully.
If truffles crack during coating or storage, it means the date center was too stiff or expanded. Next time, add 1 teaspoon of water to the date mixture to increase its moisture slightly.
These truffles pair beautifully with strong black coffee, Vietnamese iced coffee (cà phê đen đá), or dark tea. They also work well as petit fours after a Middle Eastern or Southeast Asian meal.

Make ahead

These truffles are ideal for make-ahead. Prepare them up to 5 days ahead and store in the refrigerator, or freeze for up to 2 weeks. They also make exceptional gifts: pack them in a box lined with parchment or in individual paper cups.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 5 days in an airtight container or box. Freezer: up to 2 weeks in a freezer-safe container, separated by parchment. Thaw in the refrigerator for 30 minutes before serving. The cocoa powder may lighten slightly after a few days—dust with fresh cocoa powder if desired before serving.

Substitutions

Vietnamese coffee powder, finely ground → strong espresso powder or instant coffee powder. Use the same amount; espresso is more intensely concentrated, so you may use 1 tablespoon instead if you prefer less coffee bite. Vietnamese coffee powder has a distinctive earthiness that espresso approximates.
tahini (sesame paste), at room temperature → natural almond butter or sunflower seed butter. Use the same amount. Tahini provides a subtle savory sesame note; almond butter adds nuttiness, while sunflower seed butter is more neutral. The texture will remain similar.
dark chocolate (70% cacao), chopped → milk chocolate (38–40% cacao) or semi-sweet chocolate (55% cacao). Use the same amount. Milk chocolate will be sweeter and less bitter; the Vietnamese coffee flavor will be somewhat softer. Semi-sweet chocolate offers a gentler balance between chocolate and coffee.
coconut oil → unsalted butter, melted. Use the same amount. Butter will add a subtle dairy richness but will make the chocolate set slightly faster. The truffles will taste buttery instead of coconut-neutral.