Chocolate truffles

Chocolate truffles
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Chocolate truffles

Ingredients

  • 60 g cashews previously soaked minimum 4 hours
  • 60 g hazelnuts roasted, ground
  • 50 g dark chocolate
  • 1 tablespoon coconut oil
  • 2 tablespoons cacao powder
  • 200 g coconut cream scoop the thickened coconut cream from a can of full-fat coconut milk
  • 80 g dates previously soaked minimum 1 hour
  • 1 tablespoon agave for extra sweetness

Instructions

  1. For the melted chocolate, melt 1 tablespoon of coconut oil and chocolate over low heat in a medium pot.
  2. Drain cashews and dates and place them in a blender. Add all the other ingredients: ground hazelnuts, coconut cream, cacao powder and melted chocolate. Blend on high speed until mixture becomes smooth and creamy. Adjust sweetness.

  3. Put the mixture in a bowl and place it in the freezer for about an hour or so until almost solid.
  4. Once firm, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. It is a bit of a delicate process and can be a bit messy, but so worth it in the end.
  5. Try to roll them as quickly as possible.
  6. Refrigerate for 3-4 hours or best overnight. This allows them to set and firm up.

  7. Before serving, toss them in cacao powder to coat.


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