Makes about 20
- 100g almonds, toasted
- 100g 1701 Dark Chocolate Almond Butter Brittle, roughly chopped
- 150g Medjool dates, pitted and roughly chopped
- 50g desiccated coconut
- 10ml coconut oil, melted
- 10ml cold water
- 5ml vanilla extract
- Desiccated coconut
- Finely chopped pistachio nuts
- 70% dark chocolate, melted and cooled
Place the almonds in a processor and blitz until fine, but still with some texture. Add the 1701 brittle and blitz to break down.
Add the dates, desiccated coconut, oil, water and vanilla extract. Pulse until the mixture is well combined and starts to clump together.
Roll into walnut-sized balls, then toss in coatings of your choice. For the chocolate truffles, chill to firm up before dipping into cooled chocolate. Once coated, chill the truffles for at least 2 hours before serving.
Suggestion: The truffles keep best stored in the fridge.