Preparation Time – 20 minutes

Servings – 10-12

 

Ingredients

  • 200g pitted medjool dates
  • 80g ground almonds
  • 50g Linwoods shelled hemp
  • 40g cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp orange extract or peppermint extract* optional
  • 100g dark chocolate, roughly chopped

 

Directions

  1. Blend together all ingredients aside from the chocolate in your high speed blender.
  2. Place dough into a bowl and divide into 10 -12 balls. Roll between your palms until smooth and then place into the fridge for an hour before coating in the melted chocolate.
  3. Melt chocolate in a microwave jug, 30 seconds at a time, stirring after each 30 seconds. It should take approximately 2 minutes.
  4. Coat each truffle one at a time, lifting and tapping off the excess chocolate with the truffle placed onto a fork.
  5. Place onto a baking paper lined plate or tray and allow to firm up at room temperature or in the fridge. Sprinkle each truffle with some hemp seeds before the chocolate sets.
  6. Store in the fridge for up to one week.

 

*You could also add up to 5 drops of peppermint or orange essential oil

Be inspired!

Shelled Hemp?