Fudgy choc-hazelnut truffles
Prep time: 
Total time: 
Serves: 16 - 20
Four ingredient chocolate hazelnut truffles - fudgy, health(ier) and utterly delicious
  • 2 cups roasted hazelnuts
  • 10 pitted medjool dates
  • ⅓ cup raw cacao powder
  • ¼ tsp sea salt
  • Extra cacao, for dusting
  1. If the dates are fairly dry and not overly soft, soak for 20 minutes in hot water first. Make sure to strain them well and then press lightly with a clean tea towel to remove as much of the liquid as possible.
  2. Rub the roasted hazelnuts in a tea-towel to remove as many of the skins as you can. Add them to a food processor and process until blended into a butter. This will take a few minutes, and you will need to stop every so often to scrape down the sides of the bowl.
  3. Add in the dates, cacao and salt and blend until well combined and smooth - the mixture should be starting to come together into one large ball at this stage.
  4. Use a teaspoon to scoop out some of the mixture and roll into a small ball. The mixture will be sticky, so you may need to bruch a little water onto your hands first.
  5. Repeat until all the mixture has been used up, and then dust lightly with extra cacao. You could also add a little extra salt at this point too if you wish.
  6. Store in the fridge or freezer up to a month.
Recipe by to her core at http://tohercore.com/fudgy-chocolate-hazelnut-truffles/