Chocolate Truffles with Almonds & Hazelnuts

Blend, roll, dip in chocolate

Are you into chocolate like I am? Like, truly into chocolate and sweet treats? Because in that case you’re very likely to like what’s coming your way. These chocolate truffles are the perfect combination of crunchy nuts, sweet dates, bitter chocolate and a hint of cinnamon. When it comes to sweet goodies, I’m always up for nutty aromas paired with dark chocolate. Always.

For the truffles

Ingredients

200g dates, pitted, soaked in warm water for 10 min

1 cup hazelnuts, roasted and skinned (take a few aside)

1 cup almonds, roasted (take a few aside)

pinch of sea salt 

1 tsp cinnamon 

2 tbsp cacao

150g 85% dark chocolate 

1 tbsp coconut oil 

Instructions

1. Drain the soaked dates and place in a food processor. Blend until creamy, then add the nuts, salt, cinnamon and cacao. Roll the mixture into energy balls (ca. 1 tbsp equals one ball) and set aside. 

2. In a pot, boil water and place a heat-proof bowl over it. Melt the chocolate along with the coconut oil and remove from the heat. 

3. Dip each ball into the melted chocolate with a fork or ladle, then place on a plate or a tray lined with baking paper. Roughly chop the remaining roasted nuts and sprinkle over each truffle while the chocolate still hasn’t set.

4. Place the truffles in the freezer for 1 hour, then serve along with coffee or tea.

5. Spread the word – no refined sugar needed, these chocolate truffles are all our sweet hearts truly need!