Last minute treat for the Christmas cookie tray?
These are fudgy little chocolate truffles that taste Nutella. They are made with just a few healthy ingredients and no refined sugar!! Although I HIGHLY support the decision to dip them in dark chocolate and take them to over-the-top amazing.
Chocolate Hazelnut Truffles
Makes about 15 chocolate truffles
½ cup medjool dates
⅓ cup roasted hazelnuts (skins removed)
2 ½ tbsp cocoa powder
15 oz can of black beans, rinsed
1 tbsp coconut oil (melted)
1 tbsp honey
unsweetened shredded coconut
chocolate for dipping
Add roasted hazelnuts to the food processor and process for a few minutes until it becomes a nut butter. Remove most of it and place into a small bowl (does not have to be cleaned out!)
Add dates to a food processor and process until the dates become a paste.
Drain and rinse black beans and pat dry with a paper towel.
Add all remaining ingredients, including the date paste and black beans, to the food processor and blend until smooth.
Put the chocolate truffle mixture into the fridge for 1 hour to firm up a bit for easier rolling.
Roll 1 tbsp of mixture into a ball. Then you can dip into melted chocolate or coconut or nuts.
Freeze for 3 hours to set and enjoy!
These chocolate truffles keep really well in the freezer. You can let them thaw, but I think they are perfect eaten straight from the freezer!
Slightly adapted from Secret Squirrel Food