INGREDIENTS

1½ cups Medjool dates

¾ cup almonds

¼ cup hemp seeds

¼ cup desiccated coconut divided

3 tbsp Pana Organic 100% Cacao Powder

¼ tsp Tasman Sea Salt Flakes

1 1/2 blocks of Pana Organic Salted Caramel 80g bar

METHOD

- Blend the Medjool dates in a food processor until you achieve a sticky paste. Set aside.

- Add the almond and hemp seeds to a food processor and process them into a fine meal.

- Add in the date paste, half the desiccated coconut, cacao powder and sea salt, and process until the mixture morphs into a dough.

- Using wet hands roll dough into approximately 10 balls. If you want to be precise, you can weigh your dough portions. Place in the fridge to set.

- To make the chocolate coating, melt the chocolate in a heatproof bowl over a saucepan of simmering water stirring continuously. Ensure the bowl doesn’t touch the water.

- Remove from heat and whisk until silky. Let sit for 5 minutes. Remove balls from the fridge, and using a fork, dip each one into the chocolate. Place on a wire rack to set.

- If you can wait, truffles are best placed in the fridge for 1-2 hours. Then you can devour them all!