Description
Hazelnut and chocolate, a classic combo. This little snack totally hits the sweet spot while also keeping your blood sugar levels balanced. Vegan.
Ingredients
Scale
- 1 cup medjool dates, pitted and halved
- 1 cup hazelnuts (½ reserved for middle and to roll the balls in)
- ¼ cup Cacao
- Sprinkle of sea salt
Instructions
- Toast ½ cup of your hazelnuts in a toaster oven or oven for 5 minutes at 350F. Watch them carefully as they will burn easily! Set them aside and allow them to cool.
- Next, Place all ingredients, except for the toasted hazelnuts, into a high speed blender like a Vitamix or a food processor.
- Pulse until a paste is formed with some small pieces of hazelnuts remaining in the mixture. You will need to remove the lid and push down the mixture from the sides of the blender once or twice. If it is too thick, add 1 Tbsp of warm water at a time until desired consistency is reached.
- Set aside 12 of the toasted hazelnuts for the center of the truffles. Chop the remaining toasted hazelnuts, into fine pieces (this can also be done in a food processor).
- To start rolling your truffles, flatten out your piece of mixture and place 1 toasted hazelnut in the middle, then roll into a ball with your hands.
- Once they’re all rolled, finish them off by rolling them in the chopped pieces of hazelnut (you may have to press them in a bit to get them to stick).
Notes
- Cacao can be replaced by cocoa powder if you don’t have it!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: No Bake
- Cuisine: North American