Chocolate Hazelnut Truffles

Prep Time 25

½ cup raw hazelnuts
12 Medjool dates, pitted
2 tablespoons cocoa powder, unsweetened
2 tablespoon coconut flour
1 tablespoon extra virgin coconut oil, melted
1½ tablespoon pure maple syrup
(https://theingredientguru.com/making-vanilla/)
1 t. vanilla extract
¼ tablespoon coarse sea salt
Optional Coatings:
¼ cup hazelnuts or almonds, ground
¼ cup coconut flakes, finely shredded
2 tablespoons unsweetened cocoa powder + ¼ teaspoon each cayenne pepper and coarse salt
2 tablespoons unsweetened cocoa powder + ½ teaspoon cinnamon powder
(https://theingredientguru.com/choosing-the-right-cinnamon/)

Place pitted dates in a small bowl filled with warm water and set aside to soak for 10-15 minutes
Line an edged baking sheet with parchment paper and set aside
Pour each whichever coatings you are using into wide mouth bowls (sufficient to roll truffles in)
Add hazelnuts to a food processor and process until finely ground
Remove the softened dates from the bowl, draining off excess water
Add dates and cocoa powder to food processor blending until smooth, about 3-4 minutes
Be sure to scrape the sides, as needed, to make sure ingredients are well combined
Tip: If needed add a few drops of water to form a smooth consistency (be careful not to add too much).
Add coconut flour, coconut oil, maple syrup, vanilla extract, and sea salt to the food processor and blend well until combined
Remove the mixture from the food processor, dividing it into 15-18 equal-sized balls
Roll each ball into one of the prepared coatings (whichever ones you are using)
Once coated, place balls on the parchment-lined baking tray and place in the refrigerator to chill for at least 30 minutes before serving. Enjoy!