Procedure:
Preheat the oven to 200°C and cook the almonds for 10 minutes. Let them cool.
In a food processor, finely chop the toasted almonds.
Add the dates, shredded coconut and honey to the food processor. Blend until smooth.
Take small portions of the mixture and shape into balls of approximately 19-20 g each.
Melt the dark chocolate in a bain-marie or in the microwave.
Dip each ball of almonds and dates into the melted chocolate, making sure they are completely coated.
Place the balls on a baking tray lined with baking paper.
Immediately sprinkle the chopped hazelnuts over the chocolate before it hardens.
Place the truffles in the fridge for at least 20 minutes to solidify.
Once the chocolate has hardened, the truffles are ready to serve.
Store in the refrigerator until ready to serve.
These truffles are a delicious mix of almonds, dates and dark chocolate. Enjoy your meal!
