These dark chocolate, date and hazelnut truffles are for the chocolate lovers, the best kind of people, don’t you think? I have a little bit of a sweet tooth not as much as my husband to be fair, he outdoes all of us when it comes to chocolate. I didn’t start enjoying dark chocolate until I was in my thirties, unlike my daughter who developed a taste for it when she was 6! I was more used to the milk chocolate variety, our taste for chocolate starts young I think. One of my happiest childhood memories is of my Mum buying a rich chocolate cake for my sister and I, she always bought the same cake, but only occasionally mind, it was was a chocolate sponge with a chocolate buttercream and jam filling and it was completely covered in chocolate curls. No cake since has had the same effect on me as that one.
These days my treats are a little bit healthier, well most of the time anyway. I used to satisfy my sweet cravings by making these power balls, they are very satisfying and perfect for snacking, but when you want something a little bit more special, more of a treat for the eyes as well as the tastebuds then these dark chocolate, date and hazelnut truffles are the ticket. They have a rich, sweet, gooey centre, covered in smooth dark chocolate and then topped with sweet freeze-dried raspberries, chopped hazelnuts or flakes of coconut. These dark chocolate, date and hazelnut truffles are a real treat! I rolled a few truffles in chopped hazelnuts before covering them in chocolate and topping them with more hazelnuts, these are even richer and a little bit crunchier than the others. Your options for toppings are endless, desiccated coconut would be lovely or other freeze-dried fruits, even toasted sesame seeds would be worth a go. They are really easy to make but you will need a food processor or mini blender, they are also vegan and gluten-free. Keep them in the fridge in an airtight container and they should last for up to a week, that’s if they don’t mysteriously disappear like mine did!
This is my second recipe to celebrate FairTrade Fortnight, which runs until the 12th of March and I have one more Fairtrade recipe coming later this week, I’m really happy to be supporting Fairtrade, a cause I’m very passionate about. If you are like me and are concerned that the products we buy have an effect on the people who make them then you should #ChooseFairtrade. I support Fairtrade as I want farmers and workers to get a fair and decent wage and have a safe and healthy work environment to work in. Not too much to ask for is it?
So to spread the Fairtrade word I have a sweet little giveaway for you, a very chocotastic giveaway! This award-winning, organic and Fairtrade chocolate gift set from Chocolate and Love. Chocolate and Love work with Fairtrade certified cooperatives in Peru, Panama and The Dominican Republic, which support sustainable farming. They only use certified organic ingredients and they support reforestation, there is so much to love about this chocolate! So head on over to my Facebook page to find out more. Open to UK and ROI residents only.
*Fairtrade supplied the chocolate for these treats, this is no way affects my opinions or my ability to eat chocolate.
*Thank you to Fairtrade UK for supplying this lovely gift as a giveaway to my readers.
Dark Chocolate Date & Hazelnut Truffles
- 180 g Medjool dates , pitted and chopped
- 100 g blanched hazelnuts + 1tbs more for toppings
- 1 level tbs Fairtrade cocoa
- 1 tbs Fairtrade coconut oil
- 1 tsp vanilla extract
- 1 tbs maple syrup
- 100 g Fairtrade 80% cocoa dark chcoclate
- Chopped blanched hazelnuts
- Died coconut flakes
- Freeze dried chopped raspberries
- Blitz the hazelnuts in a food processor until they resemble a fine breadcrumb.
- Add the dates, cocoa, maple syrup, vanilla extract and oil and blitz until the mixture clumps together, you may need to add a tablespoon of water.
- Scoop out a tablespoon of the mixture and shape into balls between the palms of your hands.
- Place the balls on a parchment paper lined baking tray, one that will fit into your fridge. Place the tray in the fridge for 30 mins to 1 hour.
- Break up the chocolate, place in a heat proof bowl over a saucepan of simmering water to melt the chocolate.
- Roll some of the balls in chopped hazelnuts and then cover in melted chocolate, top with a little sprinkling of chopped hazelnuts and place on the lined tray.
- Cover the rest of the balls in the melted chocolate and add the toppings, place them on the tray then put the tray back in the fridge for an hour.
- These will keep for a week once in an airtight container in the fridge.
This time last year on The Last Food Blog – Spring Nourish Bowls