Sugar-Free Hazelnut Date Chocolate Truffles Recipe

Roast the Hazelnuts:

• Preheat the oven to 350°F (175°C).
• Spread 260g hazelnuts in a single layer on a baking sheet.
• Roast them in the oven for about 7-8 minutes, until slightly browned and the skins are blistered.
• Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible. Let cool completely.

Prepare the Filling:

• Place 160g of the roasted hazelnuts in a food processor and process for 20-30 seconds, until crumbly.
• Add the pitted dates, unsweetened cocoa powder, coconut oil, vanilla extract, and salt. Process until the mixture is combined and sticky.

Form the Truffles:

• Take one whole hazelnut and wrap it with the date mixture. Squash the mixture between your hands to form balls. Set aside and place in the fridge while making the coating.

Prepare the Chocolate Coating:

• Chop the sugar-free chocolate and place it in a heatproof bowl. Set the bowl over a pot with simmering water (double boiler) and melt the chocolate. Remove from heat.
• Add the crushed hazelnuts to the melted chocolate and mix well.

Coat the Truffles:

• Dip each ball in the melted chocolate, ensuring it is fully coated.
• Place the coated truffles on parchment paper to set.
• Keep in the fridge until ready to serve.