- 1 cup hazelnut pulp (225 grams)
- ¼ carob or cocoa powder (20 grams)
- 1 cup dates (160 grams)
- 1 tbsp maple syrup
- ⅓ cup chopped raw unsalted hazelnuts (50 grams)
- Blend all the ingredients in a food processor, except the raw unsalted hazelnuts. Place the dough in a bowl.
- Add the chopped hazelnuts and stir with a spoon.
- Make the balls (it’s easier if your hands are wet).
- Keep the truffles in a sealed container in the fridge.