Name: Cocoa and Date Truffles
Yield: 15 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)

Cocoa and Date Truffles

Servings

15truffles

Servings

15truffles

Ingredients

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

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