100g blanched hazelnuts
60g porridge oats
165g pack (about 9) pitted medjool dates
55g ground almonds
2 tbsp maca powder* (or cacao powder)
2 tbsp cacao powder
about 2 tbsp desiccated coconut, to garnish
3 tbsp coconut oil, melted
3 tbsp maple syrup
3 tbsp cacao powder
pinch ground cinnamon
1. Put the hazelnuts in the bowl of a food processor and whizz until finely crushed; tip out into a large mixing bowl and set aside. Whizz the oats until fine and tip into the bowl with the hazelnuts. Next put the dates in the food processor with about 3 tbsp water and whizz, scraping down the sides if necessary, until they become a paste.
2. Mix the almonds, maca powder (if using), cacao powder and a pinch of salt in the bowl with the ground oats and nuts. Add the date paste and mix well to a stiff dough. Roll into 20 truffle-sized balls (about 20-25g each) and press gently onto a parchment-lined tray to flatten the bases slightly.
3. For the glaze, whisk the coconut oil, maple syrup, cacao, cinnamon and a pinch of salt until smooth. Dip the top of the truffles into the glaze; scatter each with a little desiccated coconut. Chill for at least 2 hours before serving.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
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