Hazelnut Coffee Protein Truffles

Ingredients

• 1 cup raw hazelnuts
• 1 cup cup pitted dates, packed
• 1/2 cup vanilla protein powder
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 2 tablespoons hazelnut butter
• 2 tablespoons honey
• 2 tablespoons milk, as needed
• 1/4 teaspoon fine sea salt
• 1/4 cup cocoa powder, for coating
• 1/4 cup finely chopped hazelnuts, for coating

Method

1. 1

   Preheat oven to 350°F and spread the raw hazelnuts on a baking sheet. Toast for 8 to 10 minutes, shaking the pan halfway through, until fragrant and the skins begin to crack.

   8:00 · Toast hazelnuts
2. 2

   Transfer the hot hazelnuts to a clean kitchen towel, wrap, and rub vigorously to remove most of the skins. Let cool completely, about 10 minutes.

   10:00 · Cool hazelnuts
3. 3

   In a food processor, pulse the cooled hazelnuts until coarsely ground, reserving 1/4 cup for coating if desired.

4. 4

   Add the pitted dates, protein powder, cocoa powder, espresso powder, hazelnut butter, honey, and salt to the processor. Process until the mixture forms a thick, sticky dough that clumps together, scraping down the sides as needed.

5. 5

   If the mixture is too dry to hold together when pinched, add milk one tablespoon at a time and pulse until it comes together.

6. 6

   Scoop the mixture into tablespoon-sized portions and roll between your palms into smooth balls.

7. 7

   Roll each truffle in cocoa powder or finely chopped hazelnuts to coat evenly.

8. 8

   Chill the truffles in the refrigerator until firm, at least 30 minutes, before serving.

   30:00 · Chill truffles