Sin-lessy Decadent: Hazelnut-Date Truffles
I love getting out of bed on Sunday mornings before anyone else wakes up. It’s my time for making lists, planning my week or simply clearing my head. This morning I’m sitting on our front porch enjoying some solitude and a lovely hydrangea whose blooms are turning to rust. And a cup of coffee. (Note to self: make it a point to spend more time out here.) It’s also the perfect time for me to share my recipe for these Hazelnut-Date Truffles that I made last week. I was in the mood for a decadent, chocolate treat that was easy to make using items I had in my pantry. I also wanted to keep the refined ingredients to a minimum to make these truffles as guilt-free as possible. Since my favorite chocolate candy is Perugina’s Baci (“little kisses” made with milk chocolate and hazelnuts) I decided to go with those flavors in mind. The truffle centers are made with hazelnuts, dates, cocoa powder and hazelnut liqueur. (I use my Blendtec Twister Jar in order to get a super silky texture.) I melted some dark chocolate with coconut cream for a glossy chocolate coating and rolled a few in cocoa powder. All I can say is WOW! The result was part truffle, part caramel, total decadence and no remorse. I paired the truffles with a glass of Frangelico liqueur, but a glass of red wine or port would also be nice. Treat yourself to these Hazelnut-Date Truffles and make it a Vegi-curious day.
½ cup dates
½ cup hazelnuts
2 Tbsp. regular or dark cocoa powder
1 Tbsp. Frangelico liqueur
2 oz. non-dairy dark chocolate
1 Tbsp. coconut cream or full fat coconut milk
Place dates, nuts, cocoa powder and liqueur in food processor or high-powered blender. Process until smooth. Remove and portion out into 1” balls. Place on parchment paper. Set aside
Melt the dark chocolate and coconut cream over low heat. Dip the truffles in the melted chocolate and place on parchment paper. (See note below.) Refrigerate until cooled.
Note: You could also roll the truffles in cocoa powder.