Dark Chocolate Date and Hazelnut Truffles
Date and hazelnut truffles covered in dark chocolate.
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 15 - 17 truffles
- 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
- 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.
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