Nutella Pistachio Truffles
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup + 2 tablespoons gluten-free oat flour
- 8 pitted dried medjool dates (About ¼ cup and 2 tablespoons)
- 6 dried figs (stems chopped off)
- 2 tablespoons unsweetened Dutch-processed cocoa powder (plus 1 tablespoon for rolling)
- 1/4 cup chopped hazelnuts
- 1 tablespoon honey or maple syrup
- Pinch ground nutmeg
- Pinch ground cinnamon
- 1 tablespoon water
- 2 tablespoons pistachios (finely blended in a food processor for rolling)
- optional: Flaky sea salt for sprinkling
Instructions
- 1
Place the oat flour, dates, figs, 2 tablespoons cocoa powder, hazelnuts, honey, nutmeg, and cinnamon in a food processor and process until smooth.
- 2
If it is too dry to stick together, add one tablespoon of water and blend until smooth. Likewise, if it's too dry, add a tablespoon of oat flour. You want it to be a tad bit sticky to it can easily roll in the cocoa powder.
- 3
Roll the mixture into 14-16 balls, about a tablespoon each, until they are firmly held together.
- 4
Place the pistachio powder and cocoa powder on two plates.
- 5
Roll each ball in either pistachio powder or cocoa powder (Or, my personal favorite: pistachio powder first, then cocoa powder second).
- 6
Chill an hour before serving. Store in an air-tight container in the fridge for up to a week.