Cocoa and Date Truffles

Ingredients

• 5 tablespoons raw cacao powder
• 17 whole small Medjool dates pitted (or 14-15 if bigger) — remember you can always add more dates if the truffles need to be softer and sweeter
• 2 tablespoons hazelnut oil
• 1/2 teaspoon Vanilla extract
• 1/2 cup unsalted cashews substitue 1/2 tablespoon of your favorite nut butter
• 1 dash Sea salt
• 1 or more flavoring and topping options see recipe notes

Instructions

1. Place all the ingredients in the food mixer and pulse until the dough turns into a thick paste. Slowly add more oil if necessary. The drought should be pasty, dry, but malleable enough to be molded into 2-inch round truffles.
2. Move the dough onto a clean plate and form the little truffle balls.
3. In a clean plate, prepare the coating and delicately roll every truffle in it. Refrigerate for 30 minutes.
4. The truffle easily keep for a week in the fridge (but they won’t really stay a chance). These are the perfect Christmas gift for friends and family. Make a few batches with different flavors, and play mix&match when boxing them for gifting.