Makes 30 truffles


  • 1 cup roasted hazelnuts

  • 1 cup sunflower seeds

  • 1 & 1/2 cups pitted dried dates

  • 1/4 cup cocoa

  • 1/2 cup desiccated coconut

  • 1/2 cup cranberries

  • 1 tsp vanilla paste

  • pinch of salt

Soak dates in boiling water for 10 minutes. Take 1/4 cup of hazelnuts and chop into small chunks . Set aside. Put the remaining 3/4 cup hazel nuts and sunflower seeds in a coffee grinder or bullet and grind until fine. Empty ground nuts and seeds from grinder into a food processor along with dates once drained, vanilla, salt and cocoa. Process for around 5 minutes, scraping the side regularly until a smooth mixture forms. Empty contents in to a bowl and stir the reserved hazel nuts from earlier, coconut and cranberries. Setting aside the truffle mixture in the fridge for 30 minutes or so to harden will make the ball easier to roll. Once cold roll into walnut sized balls and coat with cocoa.