• Preheat oven to 350   °F/175   °C. Place nuts on a baking shed and roast for 10 min until golden. Remove peel from hazelnuts by rubbing them. Then place nuts in a blender or mini chopper and pulse until ground.
• In a blender mix pitted dates and orange juice. Blend until a very smooth cream. Add all of the ingredients except the dark chocolate.
• In a double boiler melt chocolate and add to the mixture, and mix it thoroughly. Place the date mix in the fridge for a couple of hours or until the next day.
• Use a tsp and your palms to make perfect round sized truffles and coat them in cocoa powder. When done, eat all of the truffles at once or keep those left in a box or jar and store in the fridge for up to 2 weeks or more.

Variations in truffles

• You can vary the truffles quite a lot. In my version, I used orange & cinnamon to give them a Christmas twist and coated them with cocoa powder to keep the soft, velvet texture. I have made some suggestions below on different fillings and coating options and added some of my favorite combinations. If you try a new combination then remember to exclude cinnamon and orange from the original recipe, and add new ingredients instead :)