These crowd-pleasing truffles can be made in only 10 minutes and are perfect as a gift or to treat yourself! Healthy, GF & vegan.
Soak the dates in just boiled water for 5 minutes until soft. Drain, then use your hands to squeeze out any excess water.
In a high speed food processor pulse the nuts, ground almonds and cacao into a fine crumb. Add the dates, vanilla and salt and keep pulsing until the mixture forms a sticky dough.
Remove the dough from the processor and use your hands to roll it into 16 smooth balls (I recommend using a little coconut oil on your hands here to make rolling the sticky dough easier). Transfer the balls to the freezer for a few minutes to let them harden up.
Melt your chocolate gently over a bain-marie or in the microwave. Use two forks to coat the balls in the chocolate, lift them up to allow any excess to drip off, then transfer to a lined baking tray. Sprinkle with topping (if using) whilst the chocolate is still wet.
Once the chocolate has set, transfer all the date truffles to an airtight container and store in the fridge.
These truffles will keep in an airtight container in the fridge for up to two weeks and are best served cold.
For variations on this recipe (including the one shown in the pictures) see within the post.
A few ingredient notes: