- 80g Hazelnut Goupie
- 100g Fresh Dates
- 10g Cocoa Powder
- 1tbsps Nut Butter (ideally hazelnut)
- 1tbsps Soy Milk
- 20g Dark Chocolate
- 5g Hazelnuts
Add the Goupie to a food processor and blitz until finely chopped.
Removed the pits from the dates and add them to the food processor.
Add the cocoa powder, nut butter and soy milk to the blender.
Blend until a smooth, sticky consistency is reached.
Take the mixture out of the food processor and form eight balls.
Melt the dark chocolate and drizzle over each ball.
Sprinkle with some chopped hazelnuts and put the balls in the fridge until hardened.
Store your truffles in a fridge or in the freezer.