This recipe is for the chocolate snobs (go on, own it – it just means that you have great taste).

It’s all about using the best quality raw cacao ingredients that you can find.  In Australia, that means Loving Earth – their single origin, fair trade, organic and truly raw cacao products are insanely amazing.  Unfortunately I don’t know about overseas suppliers but feel free to share your favorites in the comments (without being spammy please).

Chocolate and hazelnuts were meant to be together.  There’s not too much more to explain here, except to note that as usual I’ve opted for natural sweeteners and minimal processing.  The result?  Dark, rich, decadent, chocolaty, nutty, not overly sweet, and chock full of minerals, antioxidants and natural bliss chemicals.  What’s not to love?

Equipment:

  • Food processor
  • Mixing bowl
  • Plate or tray
  • Large pyrex or metal bowl
  • Large saucepan
  • Mixing spoon
  • Parchment paper

Ingredients for Filling:

  • 1/2 cup hazelnuts plus 16 whole nuts
  • 1/2 cup brazil nuts
  • 8 juicy medjool dates
  • 2 Tbsp coconut oil
  • 2 heaped Tbsp raw cacao powder
  • large pinch of himalayan or sea salt

Ingredients for Coating:

  • 1/2 cup raw cacao butter
  • 1/2 cup raw cacao powder
  • 2-3 Tbsp honey or agave (to taste)
  • drop or two of vanilla extract

Step-by-Step:

  1. Set aside 16 hazelnuts for the inside of the truffles.
  2. Combine the remaining 1/2 cup hazelnuts and brazil nuts in food processor and whir until crumbly (even better if it gets smooth like nut butter).  Add dates and coconut oil and whir some more until fully combined.  Add cacao powder and salt, whir a bit more, and remove to a mixing bowl.
  3. Form the filling dough into a large ball.  Divide in half and half again.  Repeat until you have 16 little portions.  Use your hands to form each little ball around one of the whole hazelnuts.  Set aside.
  4. Add about an inch of water to the saucepan and bring to a simmer.  Put cacao butter into the pyrex or metal bowl and suspend the bowl over the saucepan.  Stir constantly until the cacao butter has melted.  Reduce the heat if the cacao butter gets too warm.
  5. Turn off the burner but leave bowl suspended over saucepan.  Add cacao powder, sweetener to taste and vanilla.  Stir until fully combined.  Add more sweetener if you like.
  6. Remove molten coating from heat.  Dip the filling balls into the coating one at a time, then place on a plate or tray covered with parchment paper.  Place plate into the freezer for 5-10 minutes.
  7. Take the truffles out the freezer and give each one another coat of chocolate.  You can reheat the coating over the double boiler again if it gets too thick – but remember you don’t want to coating to get hot, just melty.  Repeat 2-3 times, freezing in between layers, until you have a nice thick layer of chocolate around each truffle.  If you have extra chocolate coating, why not dip some strawberries or dried fruit in it?
  8. Store in an airtight container.  If you live in a warm climate you may like to keep these in the refrigerator, otherwise they will be fine at room temperature.  If they last that long.