Truffles always find a way into the fridge at home. They instantly suppress a sweet tooth, keep the kids happy when hungry before dinner, make a great lunch box filler and a nice treat to have for when guests come. Better yet is that these rich little velvet balls are made with super foods that make them super healthy
1/4 cup raw cacao powder
1/2 cup medjool dates
1/2 cup ground, toasted hazelnuts
2 Tbsp cacao nibs (optional to add a texture)
1/4 cup nut butter -See page for nutbutter recipe
Extra ¼ cup cacao powder to roll truffles in
Roast the hazelnuts in an oven preheated to 180°C for 10 minutes of until browned and fragrant, allow to cool then grind the hazelnuts down to a hazelnut meal by using a mill or coffee grinder.
Place all the ingredients in a food processor leaving out the cacao nibs (if using) and extra cacao powder and process on a low to medium speed until the ingredients come together. This may take 30-60 seconds. At this stage you can add your cacao nibs.
Place the extra cacao powder in a bowl and roll spoonfuls of mixture into balls between your palms. Roll the balls in the cacao powder to coat and repeat.
Place in fridge for an hour then serve. Store in the fridge.
Truffles keep for up to a week in an airtight container
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