Sweet, rich and creamy, hazelnut truffles are a great addition to a dessert platter at a dinner party. Each truffle will melt in your mouth.
This recipe is from our recipe book 'Nourished'. Our book has 80 recipes, each one is simple, mouthwatering and uses easily found ingredients. Even better, the largest section in this cookbook is the sweet treats - double win.
1 cup Medjool dates, pitted
1⁄2 cup hazelnuts
3 Tbsp cacao powder or cocoa
1 Tbsp maple or rice malt syrup
a pinch of Himalayan salt
1⁄4 cup hazelnuts
1⁄2 cup 70% dark chocolate (vegan), melted
1⁄2 cup finely chopped hazelnuts
Soak the dates in warm water for 30 minutes before using. Drain.
Line an oven tray with baking paper.
Place the dates, the first measure of hazelnuts, the cacao or cocoa, the maple or rice malt syrup, and the salt together in a food processor, and blend until all of the ingredients are well combined.
Roll the mixture into 8–10 equal-sized balls, placing a hazelnut into the middle first.
To make the topping, place the chopped hazelnuts into a small bowl.
Dunk each ball into the melted chocolate, and sprinkle well with the chopped hazelnuts, then place on the lined tray.
Place the tray in the freezer for 30 minutes before serving.