Chocolate Covered Nut TrufflesPrint Recipe
- 1 cup pitted dates
- 1 cup hazelnuts, blanched
- ½ cup unsweetened, shredded coconut
- 1 ½ cups semi-sweet chocolate, melted
- ⅛ tsp fleur de sel
Line a baking sheet with parchment paper.
In a food processor with a blade attachment, mix together the dates, hazelnuts and coconut until it forms a cohesive mixture. Roll into 14 balls and place on baking sheet.
Working one at a time with two forks, dip each ball in chocolate and drain off excess. Top with salt and continue with remaining truffles. Refrigerate until firm.