Dark Chocolate Truffles (makes 13 )

These treats are delicious and not too sweet. It's important to use the highest quality unsweetened cocoa powder so the richness really comes through. If you like things on the sweeter side you can use only 2 tsp of hazelnut liqueur and then add 1 tsp agave nectar. If you are using the hazelnut extract and water mixture, use only 1 tsp of water and then add the agave nectar.

1/2 cup hazelnuts

2 tbsp almond butter

3 plump dates, pitted

2 tbsp of unsweetened coconut flakes

2 tbsp high quality cocoa powder, unsweetened

1 tbsp hazelnut liqueur (or 1 tsp hazelnut extract + 2 tsp water)

1 tsp toasted hazelnut oil (or a mild vegetable oil)

crystallized sugar to roll in

or sweetened cocoa powder

• Place all the ingredients (except for the crystallized sugar or sweetened cocoa powder) in a food processor. 
• Grind into a paste.  
• Carefully, grab a little bit of the mixture in between your fingers: it should stick together into a malleable dough.
• Prepare a plate with the sugar. Set aside for the final step.
• Form the truffles by taking about two teaspoons of the mixture, clumping it together and rolling it into a little ball. Continue until all the mixture has been used.
• Gently roll each truffle on the plate with the sugar to coat evenly.
• Store in a jar in the refrigerator.

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