Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
10 soft Medjool dates
1/4 cup Creamy Udo’s Hazelnut Spread (see recipe)
2 tbsp goji berries
1 85% dark chocolate bar (80 g)
4 tbsp (or more) canned coconut milk
2 tsp Udo’s Oil 3+6+9 Blend
Flaky sea salt for topping
- Slice Medjool dates, careful not to cut all the way through the date. Remove the pit, then using a teaspoon add Creamy Udo’s Nutella to the center of the dates. It’s fine if they overflow a bit. Next, add about 5-6 goji berries on top of the Nutella and press gently. Let these set in the fridge for 30 minutes to one hour.
- When the dates are nearly set, break apart chocolate bar and add it to a heat-safe bowl over a pot filled shallowly with boiling water (AKA a double boiler). While the chocolate is melting add the milk 1 tbsp at a time. If the mixture isn’t creamy enough add more milk slowly. Remove from heat and stir in Udo’s Oil.
- Dip each date and roll it around in the chocolate mixture until evenly coated. Top generously with flaky sea salt, then let them set again in the fridge or freezer for at least one hour.
- Serve chilled or at room temperature. These truffles keep well in the fridge for up to two weeks.