Dark Chocolate Date and Hazelnut Truffles
Date and hazelnut truffles covered in dark chocolate.
Servings 15 - 17 truffles
Calories 110kcal
Ingredients
- 180 g Medjool dates pitted and chopped
- 100 g blanched hazelnuts + 1tbs more for toppings
- 1 level tbsp Fairtrade cocoa powder
- 1 tablespoon Fairtrade coconut oil
- 1 teaspoon vanilla extract
- 1 tbs maple syrup
- 100 g Fairtrade 80% cocoa dark chocolate
Toppings
- Chopped blanched hazelnuts
- Died coconut flakes
- Freeze dried chopped raspberries
Instructions
- 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.
Nutrition
Serving: 1truffle | Calories: 110kcal | Carbohydrates: 13.5g | Protein: 1.6g | Fat: 6.5g | Saturated Fat: 2.1g | Potassium: 50mg | Fiber: 1.8g | Sugar: 10.8g | Calcium: 10mg | Iron: 1mg