Time for more breakfast truffles! I loved my first variety, and have been playing around with some new flavors. I am completely addicted to these breakfast truffles – they are the perfect thing to eat before a morning workout, and they’re downright delectable.
Plus who doesn’t want sweets first thing in the morning? Hmmm . . . perhaps people who are healthier than me. 🙁
Oh well. My wonderful breakfast truffles are naturally sweetened only with the goodness of dates! I’m not going to feel guilty about that, especially since they are miracle workout fuel.
Try them.
This time: hazelnut and chocolate flavored. Yes!
They couldn’t be simpler.
yields 6 truffles
1/2 C hazelnuts, plus about 2 T extra for coating
3/4 C pitted dates
1 T cocoa powder
1 t vanilla extract
*for a tipsy morning treat, or a non-breakfast version, add one or two tablespoons Frangelico (hazelnut-flavored liqueur) – though you might need to add more hazelnuts to absorb the extra moisture.
Toast hazelnuts either in the oven at 325 degrees for about minutes, until they just begin to turn color, or on the stovetop over medium heat. Then, to peel the hazelnuts, wrap them in a towel and rub them together, and their peels will come off.
Grind them into a coarse meal consistency.
Combine all ingredients in a food processor until the mixture starts to ball up. Roll into truffles, around one inch in diameter. You can coat them in some extra ground hazelnuts, or cocoa powder. Or just leave them plain.
Nutrition facts per truffle: Calories: 116; Calories from Fat: 45; Total Fat: 5.0g; Sodium: 1mg; Total Carbohydrates: 18.6g; Dietary Fiber: 2.8g; Sugars: 14.5g; Protein: 1.9g
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