Hey guys, listen. We all have those flavor combinations that we just love. Chocolate & hazelnut is one that I really can’t get enough of. It’s a childhood love of Nutella that I’ll probably never grow out of. I’ve already written about how to make homemade Nutella on this blog (check it out here). But that doesn’t seem to be enough. I’ve been making these little bites of nutella flavored treat for several years but lately for some reason I’ve been keeping them around quite a bit.
The base of these confections is medjool dates. They posses a caramel flavor and fudgy squidginess that complements the chocolate perfectly. The hazelnuts or almonds add a lovely richness, but I’ve also used other nuts to great success. Pecans will turn out like a lovely chocolate pecan pie, pistachios turn the whole thing an awesome shade of green, and peanuts make a great version of a buckeye. Coconut oil gives it a great texture but butter or a nut oil would be wonderful as well. The coating of dark chocolate makes the dish, don’t skip it!
Hazelnut Chocolate Truffles
2/3 cup roasted, salted hazelnuts or almonds (or walnuts or even peanuts, go crazy!)
2 c whole pitted dates
1/3 c plant based protein powder or unsweetened coconut
2 Tb ground flax seeds
2 tablespoons unsweetened cocoa
1/2 tablespoon coconut oil
1/8 teaspoon salt
2 ounces dark chocolate, chopped
Place hazelnuts or almonds in a food processor or blender process until finely ground. Add dates; process until paste forms. Add coconut and next 4 ingredients (through salt)and combine.
Scoop about 2 teaspoons mixture with a spoon or small cookie scoop, and roll into a ball. Repeat the procedure with remaining mixture. Place the truffles on a platter lined with parchment paper or foil; refrigerate 30 minutes.
Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 20 seconds. (Or set a bowl with chocolate over a pot of simmering water and stir until melted.) Add truffles, stirring gently to coat. Return truffles to plate at room temperature until the chocolate sets.