Dark Chocolate Espresso Truffles

IZZY DARBY

I make these truffles with whatever nuts I have on hand. Hazelnuts are my personal favourite. Roll them in cocoa powder, unsweetened shredded coconut or shaved dark chocolate – or all three!

Ingredients

1 cup cashews

½ cup almonds

1 cup pitted Medjool dates (roughly 10-12, depending on size)

¼ cup cocoa powder, plus ½ cup for coating

1 teaspoon ground coffee

Directions

1. Combine the cashews and almonds in a food processor and process until very finely ground. With the motor running, add the pitted dates one by one until a consolidated dough begins to form. Add the cocoa powder and ground coffee, and process until fully incorporated.

2. Working with 1 tablespoon of dough at a time, roll the dough into balls. Pour half a cup of cocoa powder into a shallow dish and roll the balls around until coated. Serve at room temperature or place in the refrigerator until ready to serve. Makes 15.

Source: The Nosher, via JTA

• Izzy Darby is a vegan food blogger at Veganizzm