Dark hazelnut truffles

Rich, dark, bittersweet truffles naturally sweetened with prunes

Course Dessert, Snack

Keyword chocolate, treat, truffle

Servings 18 Truffles (approx)

150 g Prunes (soak in armagnac or rum prior to using if you fancy!)
100 g 70%+ dark chocolate
50 g Hazelnut butter (Meridian brand is good), or another unsweetened nut butter
25 g Virgin coconut oil
2 tsp Good quality vanilla essence
Cocoa powder (unsweetened )and/or hazelnut nibs for finishing

Break the chocolate into small pieces and put in a heatproof bowl together with the coconut oil. Place the bowl over a saucepan of gently boiling water making sure the bottom of the bowl does not touch the water, stir to melt.
Take off the heat and stir in the hazelnut butter and vanilla essence, set aside to cool for 5 minutes.
Chop the prunes into small pieces or use a mini food processor.
Add the prunes to the slightly cooled melted chocolate mixture, stir well to combine.
Cover the bowl and put in the fridge to set for at least 3 hours or overnight.
Using a teaspoon or melon-baller, scoop small amounts of the chilled truffle mix into your hand and form into bite size balls.
Roll in cocoa powder to finish.