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
Servings: truffles
Units:
Instructions
- 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.
- Move the dough onto a clean plate and form the little truffle balls.
- In a clean plate, prepare the coating and delicately roll every truffle in it. Refrigerate for 30 minutes.
- 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.
Recipe Notes
Flavoring Options (choose one)
- 1 tablespoon of shredded coconut
- 1 teaspoon finely grated orange zest
- 1 teaspoon instant espresso powder
- Peppermint extract and peppermint bark
Topping Options
- 1/2 cup unsweetened shredded coconut
- 1/2 cup tablespoons of almond four and 1 tablespoon of powdered sugar, mixed together
- 1/2 cup crushed lightly toasted pistachios
- 1/2 cup crushed lightly toasted hazelnuts
- crushed peppermint stick
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