date, raisin and hazelnut liqueur truffles
1 ½ cups ( 345g) fresh pitted dates, chopped ½ cup ( 75g)
raisins 1 tablespoon hazelnut liqueur 200g dark chocolate, melted 1 cup ( 80g) flaked almonds, chopped Place the dates, raisins and liqueur in a small food processor and process to combine. Place the mixture in a bowl with the melted chocolate and mix to combine. Refrigerate for 30 minutes or until just set. Using a tablespoon, roll the mixture into balls. Roll the truffles in the almonds to coat and place on a baking tray lined with nonstick baking paper. Refrigerate for 1 hour or until set. Makes 20.