vegan date-hazelnut truffles

How many dates have you gone on lately? I’ve gone on many, in fact, because I’m dating someone very special. (That person is not Shelly.) It’s good to go on dates, it’s good to be vegan, it’s good to date vegans, it’s good to eat truffles, it’s good to eat dates, but it’s not a good idea to eat vegans.

Although the photos may not sway you, these truffles were incredible. They boast the familiar soft texture and dark chocolate of truffles with added depth of hazelnuts and peanuts and the natural sweetness from dates and maple. After working all night and sleeping in, Shelly and I happily gobbled up chocolate truffles for breakfast; neither of us had headaches afterwards since these beloved balls of joyous decadence are dairy-free.

Allow a little luxury to creep into your Wednesday, perhaps in the form of a truffle or date, but please don’t do anything you might regret, perhaps in the form of a headache or sugar hangover.

 

Vegan Date-Hazelnut Truffles

1/4 cup natural peanut butter
1/2 cup hazelnut spread– Justin’s is a good vegan brand; Nutella is not vegan but it’s delicious and these dates will still give you a good break from regular cream-based truffles!
2 tbsp maple syrup
2 cups medjool dates, pitted
4 tbsp dark, dutch-process cocoa powder

Combine peanut butter, syrup, dates, hazelnut spread, and half of the cocoa powder in food processor. Puree until smooth. Shape tablespoon-sized balls between palms, then lightly roll in cocoa powder. Keep refrigerated until serving.