Chocolate Truffles
Lara Macintyre, Naturally Lara

2 cups pitted Medjool dates
1 cup hazelnut flour (or 1 cup of hazelnuts if you want your truffles to be crunchier)
2 tablespoons of peanut butter
1 heaping tablespoon of coconut oil
4 tbsp of cacao powder
½ cup maple syrup

Chocolate Coating:
1 chocolate bar (I used Lily’s Chocolate)
1 heaping tablespoon of coconut oil


1. In a food processor, blend all of the ingredients until they have broken down and formed a paste.

2. Take a small handful of the mixture and roll into a ball.

3. Over a bain-marie, melt the chocolate and the coconut oil until nice and smooth.

4. Dip each energy ball into the melted chocolate (optional: sprinkle crushed peppermint on top before the chocolate shell sets).

5. Leave to set in the fridge and then ENJOY!

Recipe notes:

* A bain-marie is when you take a saucepan and fill it up halfway with water and then place a heatproof bowl over the saucepan in order to slowly melt the chocolate.

* Store in an airtight container in the fridge

* My favorite vegan and refined sugar-free dark chocolate is Lily’s Dark Chocolate