raw hazel­nut and date choco­late truf­fles

donna hay - - RAW TREATS -

1½ cups (210g) hazel­nuts, plus 24 ex­tra 1 cup (170g) prunes, pit­ted ¼ cup (70g) hazel­nut but­ter 2 tea­spoons vanilla ex­tract 80g 70% dark choco­late, melted 1 ta­ble­spoon veg­etable oil 170g 70% ex­tra dark choco­late, melted Place the hazel­nuts in a food pro­ces­sor and process un­til finely chopped. Place ½ cup (60g) of the pro­cessed hazel­nut in a small bowl and set aside.

Add the prunes, hazel­nut but­ter, vanilla and choco­late to the food pro­ces­sor and pulse to com­bine. Roll tea­spoons of the mix­ture into 24 balls. Place 1 ex­tra hazel­nut in the cen­tre of each ball.

Place the oil and ex­tra choco­late in a medium bowl and mix to com­bine. Dip the truf­fles in the choco­late, one at a time, tap­ping gen­tly to re­move any ex­cess. Sprin­kle with the re­served hazel­nut and re­frig­er­ate for 30 min­utes or un­til set. Serve. Note: Th­ese truf­fles will keep in an air­tight con­tainer re­frig­er­ated for up to two weeks.

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