Chocolate truffles

– and dates …

340 g pitted dates (Iranian, juicy)
150 g roasted almonds – roasting gives more taste
2 tbsp cocoapowder – use a good quality
25 g grated coconut
2 tbsp coconut oil or another nut oil
1/2 tsp vanilla powder (I use one vanilla pod)
Good dark chocolate min. 75%

Mix all ingredients (not the dark chocolate) in a foodprocessor until the texture is uniform. Usually I knead it a little bit too. Roll into small balls or bars. Let them cool down in the fridge, while melting the chocolate coating. Melt the chocolate in a water bath, be careful that the chocolate isn’t overheated. Dip one truffle at a time, drip and let them dry on a special rack or a piece of baking sheet. Tip – Cover a cutting board (that goes into the fridge) with baking sheet, then it is easy to get the truffles cooled down. When cold, keep the truffles in a sealed box.

The truffles can also be covered with cocoa powder, grated coconut or just eaten as they are .. And by the way, I always double the recipe…

Chocolate truffles   Chocolate truffles