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sugar free chocolate hazelnut truffles on a plate

Recipe

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Ingredients
 

  • ½ cup raw hazelnuts
  • 8 ounce Medjool dates (pitted)
  • 2 tablespoon cocoa powder (unsweetened)
  • 2 tablespoon coconut flour
  • 1 tablespoon coconut oil (melted)
  • 1½ tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon coarse salt

Optional Coatings

  • ¼ cup hazelnuts or almonds (ground or finely chopped)
  • ¼ cup unsweetened coconut flakes, finely shredded (pulse a few times in a food processor or chop)
  • 2 tablespoon unsweetened cocoa powder + ¼ t. each cayenne pepper and coarse salt

Instructions
 

  • Line a rimmed baking sheet with wax paper and set aside.
  • Place pitted dates in a small bowl filled with warm water. Set aside to soak for 10-15 minutes.
    8 ounce Medjool dates
  • If using coconut flakes for coating, pulse a few times in a food processor and pour into a shallow bowl. If using spiced cocoa powder, combine 2 tablespoons cocoa powder plus cayenne and salt in a shallow bowl.
    ¼ cup unsweetened coconut flakes, finely shredded, 2 tablespoon unsweetened cocoa powder + ¼ t. each cayenne pepper and coarse salt
  • If using hazelnuts for coating, add ¾ cup hazelnuts to a food processor and process until finely ground. Pour ¼ cup into a shallow bowl and set aside. Otherwise process ½ cup only.
    ½ cup raw hazelnuts, ¼ cup hazelnuts or almonds
  • Remove the softened dates from bowl and drain off any excess water. Add dates and cocoa powder to food processor with the ground hazelnuts. Blend until smooth, approximately 3-4 minutes. Scrape the sides, as necessary, to ensure mixture is thoroughly combined.
    Tip: Add a few drops of water at a time, if necessary, to achieve a smooth consistency, but don’t add too much.
  • Add coconut flour, coconut oil, maple syrup, vanilla extract, and salt to the mixture and process until combined.
    2 tablespoon cocoa powder, 2 tablespoon coconut flour, 1 tablespoon coconut oil, 1½ tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, ¼ teaspoon coarse salt
  • Remove the dough from the food processor and divide into 15-18 equal-sized portions. Roll each section of dough into a ball before rolling in the selected coatings.
  • Place on prepared baking tray and chill in the fridge for at least 5 minutes before serving. Best kept in an air tight container in the fridge to keep them firm.