Dark Chocolate Date & Hazelnut Truffles - www.thelastfoodblog.com

Dark Chocolate Date & Hazelnut Truffles

Date and hazelnut truffles covered in dark chocolate.
Course Sweets
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 15 - 17 truffles
Author Michelle Alston


  • 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
  • Toppings
  • 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.