raw hazelnut and date chocolate truffles
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.