Truffles – Vegan April 25, 2017

25g Venezualan Black chocolate grated
1tbsp cocoa powder
4 partially rehydrated large figs
50g Raisins
70g pitted chopped dates
170g Hazelnut butter
pinch sea salt flakes
2tsp vanilla essence

Put all the ingredients in food processor, until the mixture is fairly smooth. It needs to be pulsed, and will probably need to be prodded into submission due to thickness of mixture.
Put in the fridge overnight.
Turn into teaspoon sized balls, and roll in appropriate coatings. Alternatively put whole hazelnuts in the middle and then roll in chopped hazelnuts.Coatings:
Salt
Cocoa
Chilli-cocoa
chopped hazelnuts
cinnamon & clove
sesame seeds
coconut
cashews
ground almonds