Spread hazelnuts on a cookie sheet and roast at 350 for 8-10 minutes until fragrant & golden. Allow to cool.
Place nuts in a clean towel and rub to remove the skins (optional)
Place nuts, dates, cacao and salt in a food processor.
Pulse until combined. Add a splash of water if it's too dry.
Use a small (1 Tbs) scoop to make balls. Roll smooth with your hands.
Optional: roll in 2 Tbs cacao, or melted chocolate (see notes) and sprinkle with chopped hazelnuts. Enjoy!
What I used: Viva Naturals CacaoCuisinart Food ProcessorHazelnuts from AldiMedjool Dates from Aldi To make chocolate coating: Gently melt 2 oz dark chocolate in the microwave or a double boiler. Dip balls one at a time in chocolate and roll to coat. Use a fork to lift onto a plate lined with parchment. Freeze for 15 min to set.To store: keep in an airtight container for about 2 weeks, refrigerated. May be frozen for 1 month.
Copyright Emily Spain, Pretty Pies. Hazelnut "No-tella" Truffles (Vegan, Paleo, No Refined Sugar) https://prettypies.com/hazelnut-truffles/ February 8, 2018