Plant-based Chocolate Truffles

According to my son, these little chocolate balls are ‘the bomb’. Just a few minutes to make and they go down a treat in lunchboxes, at school bake sales and birthday parties.

120 g pitted dates
60 g raw hazelnuts
60 g raw cashew nuts
1 Tbsp nut butter (your choice)
1 Tbsp melted coconut oil
1 Tbsp cacao powder
80 g vegan chocolate

Line a large baking sheet with baking paper. Place the dates, nuts, nut butter, coconut oil and cacao powder in a food processor and blend until mostly smooth. Use your hands to shape into 12 balls.

Use a double boiler or place a glass bowl over a pot of simmering water (the water shouldn’t touch the bowl). Add the chocolate to the bowl and allow to melt.

Dip each ball in the melted chocolate and place on the prepared baking sheet. Place the sheet in the fridge for 1–2 hours, until the chocolate has set. Store in an airtight container in the fridge.