Florencia Baldini Last Updated on December 19, 2025These healthy chocolate truffles are my homemade take on the iconic Italian chocolate kisses, Baci Perugina — but made with just 4 wholesome ingredients. They’re rich, chocolatey, naturally sweetened, and finished with a crunchy hazelnut centre that makes every bite feel special.
If you love chocolate truffles but prefer desserts that feel a little more nourishing and balanced, this recipe is for you. Dates provide natural sweetness, roasted hazelnuts add a deep, toasty crunch, cacao brings that intense chocolate flavour, and melted dark chocolate ties everything together beautifully. A small pinch of salt is optional, but it really elevates the flavour.
Best of all, these truffles come together in minutes using a food processor — no baking, no complicated steps, and no fancy equipment required. They’re perfect as a healthier after-dinner treat, a homemade gift, or something special to keep in the fridge or freezer for when a chocolate craving hits.
What Are Perugina ‘Baci’?
Baci Perugina are a beloved Italian chocolate treat from Perugia, made with a whole hazelnut at the center, surrounded by a creamy chocolate and hazelnut filling, all coated in rich dark chocolate. Each piece is wrapped in a silver foil with a little love note inside, making them perfect for special moments or simply to enjoy. The combination of the crunchy hazelnut and smooth chocolate filling creates a luxurious, indulgent bite that has become a symbol of affection in Italy. These chocolates are not just a treat for the taste buds but also a thoughtful, romantic gesture.
Baci Perugina always remind me of my childhood. I used to get so excited to open the wrapper and find the little message inside. It was like a sweet surprise, and it made the treat even more special. In Italy, gifting Baci is a tradition—it’s not just about the chocolate, it’s a way of sharing a moment of love. You give someone a Baci, and you give them a kiss. It’s such a beautiful, simple gesture. That’s why I made my own healthier version—so I could relive those memories and share them with others, all while using wholesome, nutritious ingredients.
I wanted my recipe to be as close as possible to the original, so I bought some Baci Perugina from Amazon and tried them again after many years! To my surprise, I didn’t enjoy them as much as I used to. I found them too sweet and a bit “chemical.” I think my taste buds have adapted to whole foods and less sugar, so if you feel the same way about store-bought sugary chocolate treats, you will absolutely love this recipe! It’s one of my personal favourites—sweet enough, nourishing, nutty, with a crunchy surprise in the middle. I can’t wait for you to try my healthier Baci, and I hope you’ll love them as much as I do!
How To Make It
Step 1
Add the pitted dates, hazelnuts and cacao powder to a food processor. Make sure the dates are soft and sticky so the mixture blends easily and evenly.
Step 2
Blend until the mixture looks like fine crumbs and starts to clump together. It should hold when pressed between your fingers. Scrape down the sides if needed and pulse again.
Step 3
Scoop out small portions of the mixture and roll into balls using your hands. Place them on a plate or tray as you go.
Step 4
Press a whole hazelnut into the top of each ball so it sticks. Chill the balls in the fridge or freezer for a few minutes to firm up before dipping.
Step 5
Dip each ball into melted dark chocolate using a fork. Lift it out, gently tap off the excess chocolate, and let any drips fall back into the bowl.
Step 6
Place the chocolate-coated balls on a lined tray and leave to set. Chill until the chocolate is firm, then serve or store.
Tips
- Roasting the hazelnuts brings out their natural nuttiness, adding a deep, toasted flavour. Be sure to give them a quick toss in the air fryer or oven—just a few minutes at 180°C will do the trick!
- Make sure your chocolate balls are well-chilled before dipping them into the melted dark chocolate. This helps them keep their shape and prevents the chocolate from melting too quickly.
Storage
Fridge: Once your healthier Baci are ready, store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, keep them in the fridge, where they’ll stay fresh for 4-5 days.
Freezer: For longer storage, you can freeze them! Simply place the Baci on a tray in a single layer to freeze, and once solid, transfer them to a freezer-safe container or bag. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature for about 10 minutes, and they’ll be as good as new.
More Healthy Chocolate Bites
- 3-Ingredient Chocolate & Peanut Butter Bars
- 4-Ingredient Cashew Chocolate Bites
- No Bake Double Chocolate Brownie
Healthier Homemade “Kisses”
Video
Ingredients
- 140 g roasted hazelnuts, +16 extra for the topping
- 200 g dates
- 20 g cacao
- 80 g melted dark chocolate, I used 75%
- Optional: pinch of salt
Instructions
- Toast the hazelnuts using one of the following methods until lightly golden and fragrant: Air fryer at 180°C (350°F) for about 3 minutes, oven for 5–6 minutes, or in a dry pan over medium heat, stirring often. Set aside to cool slightly.
- Add the toasted hazelnuts, pitted dates, cacao powder and an optional pinch of salt to the large bowl of the food processor.
- Blitz, stopping to scrape down the sides if needed, until the mixture changes from crumbly to a uniform, sticky dough that holds together when pressed.
- Scoop out a tablespoon of the mixture and roll it between your hands to form a ball. Place on a plate or tray lined with baking paper. Repeat with the remaining mixture. You should end up with 16 balls.
- Press a whole hazelnut gently into the top of each ball. Place the tray in the freezer for a few minutes until the balls are firm and set.
- Melt the dark chocolate in a heatproof bowl. Roll each chilled ball in the melted chocolate until fully coated.
- Transfer the coated truffles back onto the lined tray. Freeze for a few minutes until the chocolate has completely set.