Chocolate Hazelnut Truffles
ingredients
all
10 whole Medjool dates
3/4 cup hazelnuts
1/2 cup raisins
1/2 cup cashews
1 cup cocoa powder
unsweetened
cookware
I've added this recipe in memory of my cousin, Mehreen Khan.
1
Soak dates in hot water for 45-60 min.
2
Roast hazelnuts in oven for about 10 minutes, making sure they don't burn. Remove, let cool a little bit, then rub vigorously to remove dark skin.
3
In a food processor, blitz the hazelnuts until fully crumbly (not too fine though). Remove about 3-4 tbsp and save for later.
4
Add soaked dates (pits removed), raisins, cashews, and cocoa powder to food processor with hazelnuts. Purée until smooth.
5
Roll mixture into individual balls (roughly 20-25), and then roll the balls in the reserved hazelnut crumbs to coat.
6
Arrange on a plate/dish/tray/whatever so they aren't sticking to each other, and let cool in the fridge for at least an hour.
notes
You can probably add more chocolate powder if you want; this was the perfect ratio to appease me and not bother the husband (who isn't crazy about overly chocolatey foods).

Also, I soaked the raisins in warm water for 10 minutes because they were very dry. But juicy raisins wouldn't need that.