Description
Delicious gluten-free and vegan truffle bites.
Ingredients
Units
Scale
- 2 cups hazelnuts (or sub almonds, I used 1 cup hazelnuts and 1 cup almonds in the photos)
- 4 tbsp raw cacao powder
- 1/2 tsp cinnamon (optional)
- 1/4 tsp sea salt
- 10 Medjool dates, pitted
- 1 tsp Christmas Spice Blend (optional)
Instructions
- Preheat your oven to 170C (338F).
- Spread the nuts on a baking tray and roast for 10-12 minutes or until slightly golden.*
- Let them cool until easy to handle. Place the hazelnuts on a clean kitchen towel, cover and rub them with the kitchen towel to remove the skins (it's ok if some of them stay on).
- Process the nuts until they turn to almost nut butter. The time will depend on the strength of your food processor. It should take 5-10 minutes.
- Add cacao, cinnamon (if using), sea salt, and the Christmas spice blend (if using), and pulse a few times to combine.
- Add the dates and process until it all comes together and a dough is formed. You may need to scrape the sides a couple of times and move it around if the mixture has a hard time coming together.
- Roll the dough into balls or use Christmas chocolate molds to make these more festive.
- Let them chill in the fridge or the freezer for at least 30 minutes (more if you're using the molds to make sure they don't fall apart when you take them out).
- Coat in chocolate if desired. Store in an airtight container in the fridge for 1-2 weeks or in the freezer for a month.
Notes
*Make sure not to burn them. They should be slightly golden in the middle when done. You'll also know they're done when the skin easily comes off when you touch it.
The nutritional information for this recipe is just an estimate. The accuracy of the nutritional information is not guaranteed.
