Date & Nut Chocolate Truffles

Ingredients

1 cup Cinderella Camel Dates
¼ cup peanut butter*
½ cup instant oats
Zest from ½ small orange
150g dark chocolate & white chocolate for coating
Toppings: peanuts, freeze dried raspberries

Method

1. Soak Cinderella Camel Dates in boiling water and cover for 5 minutes to soften. Drain and discard liquid. Place dates in a food processor and process until smooth.
2. In a food processor, mix pureed dates, peanut butter, instant oats and orange zest, until the ingredients come together. Roll mixture into 20 even sized balls. Place on a tray lined with baking paper and refrigerate for 20 minutes.
3. Heat chocolate in a bowl over hot water until melted. Alternatively melt chocolate in a microwave using 30 second high power bursts. Using a wire chocolate dipper or 2 forks, dip the truffles into the white or dark chocolate. Lift them out and allow the excess chocolate to run off and dust with desired topping. Place on a baking paper lined tray. Refrigerate until chocolate is set.

*Use a sugar and salt free peanut butter. This recipe used crunchy peanut butter but can be substituted for smooth peanut butter, if preferred.

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