hazelnuts truffles
A delicious twist on the truffle using just 4 ingredients.
20 mins
Ve
Serves 10
Category:
pastry/baking
Allergens:
Nuts
Sulphites
Nutrionals per average servings
Energy
372 kj
89 kcal
4%
Fat (g)
6.9
10%
Sat Fat (g)
0.8
9%
Sugar (g)
4.1
5%
Salt (g)
0.1
2%
Typical values per 100g Energy 1371 kj / 328 kcal
Ingredients:
240g whole hazelnuts
160g pitted dates
200ml boiling water
80g cocoa powder
60g desiccated coconut
Instructions:
1. Preheat the oven to 170C. Roast the hazelnuts in the oven for 6-8 minutes then roughly chop.
2. Soak the dates in the boiling water (enough to cover) for 10 minutes.
3. Drain the dates, reserving the water. Put 60g cocoa, the dates, hazelnuts and coconut into a blender. Blend together to form a stiff dough, adding the reserved date water to help bind the mixture if required (you don’t want it too wet).
4. Roll the mix into 30 even balls and coat in the remaining cocoa powder. Store in an airtight container.