Chocolate – Hazelnut truffles


    1 cup hazelnuts (roasted with skins off)

    2 Tbsp raw cacao powder

    6 large Medjool dates (pitted)

    1 Tbsp coconut oil

    2 Tbsp agave syrup

    Desiccated coconut or cacao (to roll)

    To make:

    - Process the nuts and cacao until crumbly. Add agave syrup and mix well.

    - Add dates, one at a time, then coconut oil. Mix well until no large chunks remain. Taste and adjust (add more cacao or agave syrup if desired). Pinch the mixture together between your finders – if it holds its shape it’s the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.

    - Using a tablespoon as a guide, roll mixture into balls and roll in coconut or cacao. Refrigerate for at least 1 hour (or freeze for 30 mins). This time allows the truffles to become firm and also allows the flavors to come together beautifully.

    - Tip: coat the truffles in desiccated coconut.

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    © Laura Infante 2020