Recipe from What's Cooking Good Looking
Here's how to make them:
1 cup of hazelnuts
12 Medjool dates (pitted)
2 Tbsp of coconut oil
1/3 cup of cocoa powder
1/2 tsp of ground cinnamon
a small pinch of salt
1/4-1/3 cup of dried goji berries
How to make them:
Preheat oven to 350˚F.
Toast the hazelnuts on a baking sheet for 20 minutes.
Allow them to cool slightly, then carefully remove the skins. (Rolling them in between your hands helps.)
Then place the peeled toasted hazelnuts into a food processor and pulse until they are a fine consistency.
While the food processor is running, add the dates one at a time.
Next add the coconut oil, cocoa powder, cinnamon, and salt; pulse until everything is combined. (Mixture should be slightly stick, but holding together.)
Place the mixture in a bowl and refrigerate for 20 minutes to 1 hour.
Meanwhile, make the Goji Berry crumble by placing the Goji Berries in a food processor and pulse until they are a fine consistency.
Place the crumble on a small, flat plate.
Form the truffles between your hand by rolling them between your palms. (They should be about the diameter of a quarter)
Then roll the truffle into the Goji Berry crumble.
Refrigerate again for at least an hour before serving, then ENJOY!