Chocolate Covered Nut Truffles
Ingredients
- 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
Instructions
- 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.