Chocolate Truffles

For the truffles (yields 20 balls):
Put hazelnuts in a food processor or a blender and blend until crumbly. Transfer ground hazelnuts to a bowl.

Remove the pits from the dates and blend until a ball forms. If you use dry dates, soak them in water for a few hours before blending.

Add ground hazelnuts, dates and cocoa powder to a blender and mix well until everything comes together in a ball.

Form the truffle balls with your hands. You should be able to roll them into a ball that isn’t too hard or too soft.

For the chocolate dressing. place chocolate and milk in a pan and melt over medium heat. When chocolate has melted, add a few drops of olive oil for that extra shine.

Roll the chocolate truffles in the chocolate coating and place on a piece of baking paper. Refrigerate until they firm up nicely.