Directions

1Mix the 1 cup of hazelnuts in a food processor

2Add in the dates and cacao

3Add the coconut oil and water

4Make small balls with the dough

5Poke 1 hazelnut per bliss ball ( try not to squish them too much)

6Pop them in the freezer for 1 or 2 hours and make the chocolate sauce

7Dip each truffle in the chocolate sauce once and pop the tray back in the freezer for 10 min

8Dip them a second time in the chocolate sauce and leave in in the freezer again for around 20 min to let the chocolate set

9They can look a bit messy so at this stage I cleaned the Bacis by removing some of the chocolate around the base that might have leaked and solidified to give them a round pretty and neat shape.