Ferreror rocher 'truffles'

Makes 14 truffles

Ingredients:

Truffle centre

• 200g medjoul dates (pitted)

• 100g hazelnut butter

• 3 tbsp raw cacoa powder

Chocolate:

• 65g cacoa butter

• 35g raw cacoa powder

• 2 tbsp maple syrup

• 1 tbsp cashew butter

Coating:

• 100g roasted hazelnuts + 14 for inside the truffles

Method:

• Place truffle ingredients into a food processor and blitz until all ingredients combined and dough like consistency is formed.

• Roll into balls, pushing a hazelnut into the centre of each ball.

• Blitz the 100g hazelnuts in a food processor until a crumb like texture forms. Put to one side for later.

• Make the chocolate, heat cacoa butter in a bain marie or heat proof glass bowl over a pan of warm water, then pour into a mixing bowl, add all the other ingredients and stir until completely smooth.

• Roll the truffle balls in the chocolate, followed by the hazelnut crumbs, then place truffles in the fridge to set.

• Truffles will keep for up to 3 weeks in the fridge or will freeze for up to 8 weeks.