This is an amazingly easy, fantastically rich and delicious truffle recipe. In fact it is so good I even considered keeping it a secret and making millions off of it, but I know you guys will enjoy it so I had to post it. You can make various flavors and use different nuts or even add cocoa if you want to make them chocolatey. So far we are still off the chocolate and I have to say the hazelnuts make them special enough. Featured in the Hella Delicious 2012 Recipe Calendar.

• 1 1/2 c rough chopped hazelnuts
• 32 fresh dates*, chopped
• 6 T coconut oil or butter
• pinch salt

Method:
I like to buy my hazelnuts still in their shell as they are sooo much cheaper that way. They are very easy to shell, I just use my mortar and pestle, then I soak them overnight and roast them lightly at around 150 degrees in the oven overnight before chopping them up and mixing them with the dates and the fat.

Once mixed, roll into balls and roll in either coconut or finely chopped nuts.

It is important to add in the fat and the touch of salt to this recipe to get the full rich mouth-feel that will make them into truffles. If you do add cocoa powder these will taste almost like almond rocha, but so much better for you.

Feel free to try adding in different flavors, like ginger, reduced apple juice or other juices or cinnamon or vanilla. These are to die for. And yes, they are GAPS or SCD diet friendly as well as being grain and gluten-free to boot.

*It is important to use fresh dates, these are not the medjool dates. They are short, moist and very delicious.

This recipe is part of the Hearth and Soul Bloghop over at www.amoderatelife.com