Hazelnut Goji Truffles
Serves: 15-20 truffles
1 cup dry roasted, unsalted hazelnuts
12 medjool dates, pitted, coarsely chopped
2 tablespoons coconut oil, melted
1⁄3 cup unsweetened cocoa or cacao powder
1 teaspoon of cinnamon
Small pinch of sea salt
1⁄4 cup of dried goji berries (or you can use coconut shavings)
1. Preheat the oven to 350 F. Place the hazelnuts into a food processor and pulse until they are a nice consistency.
2. While the food processor is running, add in the dates one at a time. Slowly add the coconut oil, then add in the cacao, cinnamon, and salt and pulse until everything is combined.
3. The mixture should be slightly sticky but holding together. Place the mixture in a bowl and refrigerate for at least 20 minutes. Clean food processor.
4. Place the dried goji berries in the clean food processor and pulse until they are a nice consistency. Place the goji crumble on a at plate. Wet your hands slightly with water and form the tru es between your hands by rolling them between your palms. They should be slightly smaller than a ping pong ball.
5. Roll the truffles in the goji berry crumble. Let rm up in the freezer, and store in the fridge or freezer as well.
Recipe by: What's Cooking Good Looking
There's a lot of healthy "ball" recipes floating around [insert joke here], but real talk: these are easily our favorite. The hazelnut, the cocoa...they are indulgent and an incredible snack/sweet treat to keep on hand. Keep in the freezer - why? You'll eat all at once otherwise.